Best Molasses Cookies
User Reviews
5
Best Molasses Cookies
Description
The recipe starts by creaming brown sugar, shortening, butter, molasses, and egg until well mixed. Flour, baking soda, cinnamon, ginger, cloves, and salt are then stirred in to create a flavorful dough. Shaping the dough into balls and dipping the tops in granulated sugar results in a textured, glistening finish once baked. Baking at 325°F until the edges and tops are set but the cracks still appear slightly wet ensures a soft, chewy center that deflates as it cools. Cooling on the baking sheet helps the cookies set properly before transfer to a rack.
These molasses cookies offer a balance of sweetness and spice highlighted by traditional fall and winter baking flavors. The sugar coating adds a delicate crunch contrasting with the chewy bite. Butter at cool room temperature contributes to proper dough consistency and texture.
Ingredient notes suggest avoiding blackstrap molasses for its bitter flavor and adjusting salt amounts as desired. The cookies hold well when cooled and stored in airtight containers.
Ingredients
- 1 cup brown sugar packed
- 1/2 cup shortening
- 1/4 cup butter at cool room temperature¹
- 1/4 cup molasses
- 1 egg large
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon cloves ground
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 325F.
- In large bowl, beat brown sugar, shortening, butter, molasses, and egg until well-combined.
- Stir in remaining ingredients except granulated sugar.
- Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar.
- On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
- Bake 10-15 minutes or just until set. The cookies will still look a little wet in the cracks, but the tops and edges should be set. The cookies will also be a little puffed up but will deflate as they cool.
- Let cookies cool on cookie sheet for 5 minutes, and then remove cookies to cooling rack.
Notes
- Use butter that dents under pressure but keeps its shape to achieve proper cookie texture.
- Mild or robust molasses works; avoid blackstrap molasses due to its bitter taste.
- Use 1/4 teaspoon table salt if kosher salt is not available.
- Estimated nutritional values are included for reference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 131kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 140mg | 6% |
| Potassium | 67mg | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 60IU | 1% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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