Molasses Cookies are the perfect combination of a little bit chewy and a little bit of spice. They’re an easy family favorite recipe that you’ll want to make again and again!
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One thing I love about the holiday season is that you tend to find cookies with a little spice to them. I’m not talking about the burn-your-mouth kind of spice, but rather some of the goodies in your spice cabinet that can take your cookies to the next level.
Chewy Molasses Cookies may seem old fashioned, but they are also dangerously addictive. They include the aforementioned spice cabinet goodies and a healthy dose of molasses. They have the most perfectly chewy texture and the bit of sugar on top gives them the teeniest bit of crunch and little cracks here and there. This of them like classic Chocolate Crinkles but…molasses crinkles!
Tips for making this Molasses Cookie recipe
- It can be tempting to sub butter for the shortening (and I say that as someone who isn’t a big fan of shortening). But for this recipe, don’t do it! The Shortening is the key to getting that perfectly chewy texture! Trust me!
- Pack your brown sugar well into the measuring cup.
- Line the pan with parchment for easy clean up.
- Once you’ve formed the dough balls, make sure you only dip the tops of them into the sugar. If you dip the whole ball the shape of the cookie won’t be as smooth and rounded and the bottoms may burn. Ask me how I know this…
- Don’t skip the step of dripping a couple drops of water onto each ball of dough- this helps them get the nice crackly goodness on top.
What does molasses do for cookies?
It adds an awesome brown-sugary flavor without making it too sweet!
What is the difference between molasses and gingerbread cookies?
The biggest difference it that gingerbread (or gingersnaps) tend to be crispy and crunch, while molasses cookies are often softer.
What makes a cookie chewy?
The shortening is key for the perfectly chewy texture.
Which molasses is best for molasses cookies?
I prefer to use a dark unsulfured molasses and try to avoid blackstrap molasses as that is just too strong for this recipe.
Can you freeze molasses cookies?
Yes- freeze them on a parchment-lined sheet pan and once frozen, store in a zipper bag for up to 6 months.
What’s the best way to store molasses cookies?
In an airtight container on your counter. I like to put a piece of bread in to keep them from hardening.
Ingredients for making Ginger Molasses Cookies
- Brown sugar
- Baking soda
- Ground cloves
- Ground cinnamon
- Ground ginger
- Granulated sugar
- Sheet pan
- Mixing bowl
- Stand mixer or Hand mixer
- Measuring cups
- Measuring spoons
- Cookie scoop
Molasses Cookies are the perfect combination of a little bit chewy and a little bit of spice. They're an easy family favorite recipe that you'll want to make again and again!
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 cup shortening
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup unsulfured molasses
- 2 Tablespoons granulated sugar
In a medium bowl, whisk together all dry ingredients. Set aside.
In a mixer or large bowl, mix shortening, brown sugar, egg and molasses until well combined.
Add dry ingredients and mix until combined. Chill for at least 30 minutes.
Preheat the oven to 375 degrees and line a pan with parchment or a silicone liner.
Roll dough into 1 1/4 inch balls and dip the top of the ball into the sugar.
Place dough balls onto the pan, sugar side up about 3 inches apart.
Dip your fingers in the water and and sprinkle a couple drops onto each dough ball (don't skip this step!).
Bake for 10-12 minutes (you want them set but not hard). Cool and serve.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3
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