Molasses Cookies are a holiday staple about our menage. This recipe yields such chewy cookies, alongside warm spices together with a delicious molasses season. They’re the perfect treat to fill up your cookie jounce!
Why We Love This Molasses Cookie Recipe
- Tender. Vegetable shortening is the cardinal to moist too soft cookies.
- Chewy. Baking soda keeps these cookies soft as well as chewy and helps to cutting the acidity of the molasses for a shine flavour.
- Flavorful. Light molasses has a mild and smoothen flavor too texture; piece cloves, ginger, as well as cinnamon add a warm too spicy element.
Variations on Chewy Molasses Cookies
There are and then many ways to alter upward these classic cookies to better conform your individual tastes. You can suit the amount of spices upward or downwardly for a more than pronounced flavor, or effort adding approximately cardamom, allspice, or black pepper for even more than flavor.
Some citrus zest, dried fruits, or nuts tin add a fun textural contrast, or endeavour adding roughly white chocolate chips for an extra popular of sugariness.
How to Store
Store leftover molasses cookies inward an airtight container at room temperature for upwardly to 5 days or inwards the refrigerator for upwardly to i week.
How to Freeze
These molasses cookies freeze beautifully and volition go on for upward to ane month. Store them inwards an airtight container or Ziplock pocketbook to maintain their freshness. You can enjoy them straight out of the freezer or let them come to room temperature starting time.
Serving Suggestions
I dear these holiday spiced cookies with a warm glass of milk, oat milk, or eggnog for dunking. They’re likewise corking slathered with about vanilla frosting.
While both cookies are similar in season, molasses cookies are soft and chewy, spell gingerbread cookies are crunchier too more shortbread-like. Gingerbread cookies are besides cutting-out cookies, patch molasses cookies are rolled into balls.
I more often than not use a lighter molasses inward these cookies, merely a night, or “robust” molasses volition enrich the flavor in addition to color of the cookies. Steer clear of blackstrap molasses for this recipe; the flavor is very intense as well as may overpower your spices.
If your cookies plow out apartment, it’s likely that your oven is besides hot. I recommend investing in an oven thermometer, every bit ovens tin can live up to 25°F hotter or cooler than the stated temperature.
If you role blackstrap molasses, it tin sure brand your cookies bitter. They tin besides go bitter if besides much baking soda is used. This recipe uses a lot of baking soda, just it is of import to mensurate correctly to avoid adding also much.
More Molasses Desserts To Try
- Ginger Cookies
- Hermit Cookies
- Shoofly Pie
- Gingerbread Loaf Cake
- Oatmeal Cream Pies
- Gingerbread Pudding Cake
5-Star Review
“Awesome. My fam ate him upwardly together with I had to brand more than than adjacent day. Love these cookies.” – Jacq Kelley
Recipe
Soft Molasses Cookies
Ingredients
- one½ cups vegetable shortening 276 grams, melted (i½ sticks)
- ii cups granulated sugar 400 grams, plus more than for rolling
- ¼ loving cup unsulphured molasses 85 grams (run across note)
- two big eggs 100 grams, slightly beaten
- iv cups all-use flour 480 grams
- four teaspoons baking soda 24 grams
- ane teaspoon kosher salt iii grams
- 1 teaspoon earth cloves iii grams
- 1 teaspoon earth ginger 3 grams
- ii teaspoons ground cinnamon half dozen grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a baking canvass amongst parchment paper. Set aside.
- Using a paw mixer, beat out the melted shortening, carbohydrate, too molasses together in a big bowl for three minutes.1½ cups vegetable shortening, 2 cups granulated sugar, ¼ cup unsulphured molasses
- Add the eggs in addition to crush until well blended, well-nigh two minutes2 large eggs
- Combine all dry ingredients together inward a medium bowl.iv cups all-use flour, four teaspoons baking soda, ane teaspoon kosher salt, i teaspoon ground cloves, one teaspoon earth ginger, two teaspoons earth cinnamon
- Add the dry ingredients to the shortening/carbohydrate mixture together with beat out until thoroughly blended.
- Let the cookie dough correspond v-ten minutes.
- Roll into balls, and then curl the balls into additional sugar (optional – my family unit prefers these without the saccharide on summit).
- Place onto parchment-covered cookie sheets iii inches apart as well as bake for ten-xi minutes, or until business firm around the edges simply non completely ready.
- Place cookies on a cooling rack to cool completely.
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Becky’s tips
- Note: I used low-cal molasses in my cookies. A dark or “robust” molasses volition enrich the flavor too color of the cookies. Steer clear of blackstrap molasses for this recipe; the season is real intense as well as may overpower your spices.
- You can purpose half shortening as well as half butter if yous similar the flavor amend.
- Your eyes are not deceiving yous; 4 teaspoons of baking soda is right. This helps to cut the acidity of the molasses in addition to prevents greasy, flat cookies. It too helps proceed them soft as well as chewy!
Storage: Store soft molasses cookies inwards an airtight container at room temperature for up to 5 days, inward the refrigerator for up to one calendar week, or inwards the freezer for up to i month.
Nutrition Information
How to Make Molasses Cookies Step past Step
Cream the Butter too Sugars: Preheat your oven to 350°F as well as job a baking sheet amongst parchment paper. Using a paw mixer, vanquish ane½ cups of melted shortening, two cups of granulated carbohydrate, too ¼ loving cup of unsulphured molasses together inwards a large bowl for 3 minutes.
Add the Eggs: Add ii big eggs as well as beat until good blended, near ii minutes.
Whisk the Dry Ingredients: Combine 4 cups of all-function flour, iv teaspoons of baking soda, 1 teaspoon of kosher table salt, i teaspoon of earth cloves, ane teaspoon of earth ginger, in addition to 2 teaspoons of earth cinnamon together inward a medium bowl.
Mix the Wet and Dry: Add the dry out ingredients to the shortening/saccharide mixture in addition to beat out until thoroughly blended.
Rest the Dough: Let the cookie dough stand for 5-x minutes.
Roll the Dough: Roll into balls, so curlicue the balls into additional carbohydrate (optional – my family prefers these without the saccharide on peak). Place onto parchment-covered cookie sheets iii inches apart.
Bake together with Cool: Bake inward the preheated oven for x-xi minutes, or until house around the edges but non completely ready. Place cookies on a cooling rack to cool completely.
