Molasses Cookies are a holiday staple around my house. This is a recipe from my Mom, and every Christmas I look forward to her making several batches of us to devour. This recipe yields such chewy cookies, with warm spices and a delicious molasses flavor. They’re the perfect treat to fill your cookie jar!
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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!
5-Star Review
“Awesome. My fam ate him up and I had to make more than next day. Love these cookies.” – Jacq Kelley
Molasses Cookies Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 1½ cups vegetable shortening 276 grams, melted (1½ sticks)
- 2 cups granulated sugar 400 grams, plus more for rolling
- ¼ cup unsulphured molasses 85 grams (see note)
- 2 large eggs 100 grams, slightly beaten
- 4 cups all-purpose flour 480 grams
- 4 teaspoons baking soda 24 grams
- 1 teaspoon kosher salt 3 grams
- 1 teaspoon ground cloves 3 grams
- 1 teaspoon ground ginger 3 grams
- 2 teaspoons ground cinnamon 6 grams
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Using a hand mixer, beat the melted shortening, sugar, and molasses together in a large bowl for 3 minutes.1½ cups vegetable shortening, 2 cups granulated sugar, ¼ cup unsulphured molasses
- Add the eggs and beat until well blended, about 2 minutes2 large eggs
- Combine all dry ingredients together in a medium bowl.4 cups all-purpose flour, 4 teaspoons baking soda, 1 teaspoon kosher salt, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 2 teaspoons ground cinnamon
- Add the dry ingredients to the shortening/sugar mixture and beat until thoroughly blended.
- Let the cookie dough stand for 5-10 minutes.
- 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 and bake for 10-11 minutes, or until firm around the edges but not completely set.
- Place cookies on a cooling rack to cool completely.
Video
Becky’s Tips
- Note: We used light molasses. A dark or “robust” molasses will enrich the flavor and color of the cookies. Steer clear of blackstrap molasses!
- You can use half shortening and half butter if you like the flavor better.
- Your eyes are not deceiving you; 4 teaspoons of baking soda is correct. This helps to cut the acidity of the molasses and prevents greasy, flat cookies. It also helps keep them soft and chewy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
While both cookies are similar in flavor, molasses cookies are soft and chewy, while gingerbread cookies are crunchier and more shortbread-like. Gingerbread cookies are also cut-out cookies, while molasses cookies are rolled into balls.
We generally use a lighter molasses in these cookies, but a dark, or “robust” molasses will enrich the flavor and color of the cookies. Steer clear of blackstrap molasses for this recipe; the flavor is very intense and may overpower your spices.
If your cookies turn out flat, it’s likely that your oven is too hot. We recommend investing in an oven thermometer, as ovens can be up to 25°F hotter or cooler than the stated temperature.
If you use blackstrap molasses, it can certainly make your cookies bitter. They can also become bitter if too much baking soda is used. This recipe uses a lot of baking soda, but it is important to measure correctly to avoid adding too much.
Why salt AND coarse salt? Isnt that a lot of salt?
It’s a half a teaspoon of both so it truly isn’t much!
It’s half a teaspoon of both so it truly isn’t much!
Awesome. My fam ate him up and I had to make more than next day. Love these cookies.
Thanks for sharing, Jacq!
Excellent cookies
Thank you, Allyn!
Mine were to dry and crumbling and I had to add 1/4 cup of water. Maybe it was the weather, chilly and dry in florida. They did not spread very much either. Has this happened to you?
Hi Becky. Can I use Molasses sugar instead of the liquid ones? TQ for sharing and guiding us on baking on the all the awesome cookies.
I am sorry, I haven’t tried it that way before! You can give it a shot though!
These cookies are amazing! We love them.
Why thank you, Laura!
OH MY GOODNESS droooooling over these cookies!! They are my brothers favorite – I’ll hope they last long enough for him to have some!
If they don’t you can always make another batch :)
These look and sound so good! I think we’d love eating these molasses cookies year round.
You’re going to love them!!
These are my new favorite cookie. So soft and delicious.
Thanks, Mallory! Glad you love them!
Love! Molasses cookies aren’t always a top fave but they are for me.
Thanks, Trang! They’re pretty darn tasty!
So, I’ve never melted shortening….can you just nuke it in the microwave?
Yep, we just use the microwave. Hope you guys like them!