Soft and Chewy Molasses Cookies with wonderful spices and rolled in sugar. A cookie that screams holiday cheer!
Other than my sister, I don’t know anyone who loves molasses as much as I do. She would go bonkers over these Molasses Cookies.
There are times when I sift through the mound of brown sugar just to see if there are any clumps to nibble on. Is that weird? Don’t answer that.
What Do Molasses Cookies Taste Like?
Molasses cookies taste sort of like a gingersnap cookie, except they aren’t as strong and they’re soft, instead of crunchy. Their unmistakable flavor comes from cinnamon, cloves, ginger, and of course, molasses. The smell while they’re baking is amazing!
Tips for Making This Molasses Cookie Recipe
- Use Dark Molasses. Light molasses lacks flavor and blackstrap molasses is too strong and bitter.
- This recipe calls for a mix of shortening and butter, which makes them extra soft and delicious!
- A mixture of granulated sugar and brown sugar makes these cookies even chewier and richer.
- I replaced some of the molasses with honey and it’s an outstanding flavor combination. (If you’re allergic to honey, you can replace it with more molasses.)
- Don’t over-bake the cookies. It’s shocking how fast these cookies can turn from wonderful to not-so-wonderful in just one minute. This cookie recipe is done at 9 minutes. Right as you see the edges just start to brown, take them out of the oven (they might still look doughy, but they will set up and be wonderfully chewy once cooled.)
Recipe Variations for these Molasses Cookies
- While cloves are a pretty common spice in molasses cookies, it’s not exactly my favorite, so I only use 1/4 teaspoon ground. If you absolutely love the flavor of cloves, you can definitely add more (although I wouldn’t go above 1 teaspoon.)
- Instead of 50/50 molasses and honey, you can do 100% molasses.
- Melt some dark chocolate, dip one side of the the cooled cookie in it, and top with sprinkles for a more festive cookie.
Other holiday cookies to try!
How To Make This Molasses Cookie Recipe
- 1 cup shortening
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1/4 cup molasses
- 1/4 cup honey
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 1/4 teaspoon ground cloves
- granulated sugar, for rolling
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
- In a large bowl with an electric mixer, beat together the shortening, butter, granulated sugar, and brown sugar, until incorporated and fluffy.
- Blend in eggs, molasses, and honey until combined.
- In a separate bowl, sift together the flour, baking soda, cinnamon, cloves, ginger, and salt. Add to the wet ingredients. Mix well.
- Using a cookie scoop, form into walnut-size balls.
- Roll in granulated sugar.
- Place on prepared baking sheets about 2 inches apart.
- Bake for 9 minutes. (They might not look done, but they will set up once cooled. Baked too long and they get crispy. They should be chewy.)
- Remove from oven and transfer to a wire rack to cool.
- Eat and enjoy!