What’s in This Molasses Cookie Recipe?
Rich and flavorful molasses makes these classic molasses cookies soft and chewy. They have a warm and nostalgic flavor, making me always think of home. Just writing about them, I can taste them. Maybe I should make a dozen today just to satisfy this craving!
Shortening: Vegetable shortening is the key to moist and tender cookies. Sugar: Granulated sugar sweetens the cookies and creates a crunchy coating. Molasses: Unsulphured molasses gives these cookies their rich, earthy, and nutty flavor and signature brown color. Eggs: Whole eggs help bind these cookies together. Flour: All-purpose flour gives these cookies structure. Baking Soda: Keeps these cookies soft and chewy and helps to cut the acidity of the molasses for a smooth flavor. Spices: Ground cloves, ginger, and cinnamon add a warm and spicy element.
Variations on Chewy Molasses Cookies
There are so many ways to change up these classic cookies to better suit your individual tastes. You can adjust the amount of spices up or down for a more pronounced flavor, or try adding some cardamom, allspice, or black pepper for even more flavor. Some citrus zest, dried fruits, or nuts can add a fun textural contrast, or try adding some white chocolate chips for an extra pop of sweetness.
How to Store
Store leftover molasses cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
How to Freeze
These molasses cookies freeze beautifully and will keep for up to 1 month. Store them in an airtight container or Ziplock bag to maintain their freshness. You can enjoy them straight out of the freezer or let them come to room temperature first.
Serving Suggestions
I love these holiday spiced cookies with a warm glass of milk, oat milk, or eggnog for dunking. They’re also great slathered with some vanilla frosting.
Notes from the Test Kitchen
Make sure to buy unsulphured molasses. Light or dark will work, but dark molasses will yield a much stronger flavor and color. Do not use blackstrap molasses, as it is very bitter!
How to Make Molasses Cookies Step by Step
Cream the Butter and Sugars: Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a hand mixer, beat 1½ cups of melted shortening, 2 cups of granulated sugar, and ¼ cup of unsulphured molasses together in a large bowl for 3 minutes. Add the Eggs: Add 2 large eggs and beat until well blended, about 2 minutes. Whisk the Dry Ingredients: Combine 4 cups of all-purpose flour, 4 teaspoons of baking soda, 1 teaspoon of kosher salt, 1 teaspoon of ground cloves, 1 teaspoon of ground ginger, and 2 teaspoons of ground cinnamon together in a medium bowl. Mix the Wet and Dry: Add the dry ingredients to the shortening/sugar mixture and beat until thoroughly blended. Rest the Dough: Let the cookie dough stand for 5-10 minutes. Roll the Dough: Roll into balls, then roll the balls into additional sugar (optional – my family prefers these without the sugar on top). Place onto parchment-covered cookie sheets 3 inches apart. Bake and Cool: Bake in the preheated oven for 10-11 minutes, or until firm around the edges but not completely set. Place cookies on a cooling rack to cool completely.
More Cookie Recipes To Try
Hershey Kiss Cookies Strawberry Cookies Gooey Butter Cookies Applesauce Chocolate Chip Cookies Pignoli Cookies Iced Butter Cookies … Check out all our favorite Christmas Cookie Recipes!
