Best Recipe for Molasses Cookies
User Reviews
5
Best Recipe for Molasses Cookies
Description
The recipe uses all-purpose flour combined with baking soda and a warm spice blend of cinnamon, ginger, cloves, and salt. The fats—half butter and half shortening—along with light brown sugar and molasses create a moist, tender dough. An egg binds the dough, which is chilled for at least two hours to improve flavor and manageability.
Rolling dough balls in granulated sugar before baking gives the cookies a slightly crisp exterior that contrasts with the tender, chewy inside. Baking at 375°F for 8 to 12 minutes allows the edges to set while keeping the center soft, characteristic of a well-made molasses cookie.
These cookies yield about 36 pieces and are best stored in an airtight container at room temperature for up to two weeks, or longer if kept cold. Using light molasses ensures a milder, sweeter flavor compared to blackstrap molasses, which is more intense.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick)
- 1/2 cup light brown sugar firmly packed
- 1/4 cup shortening
- 3/4 cup molasses (see note 1)
- 1 large egg
- 1/2 cup granulated sugar for rolling
Instructions
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a stand mixer fit with the paddle attachment on medium speed, or with an electric mixer, beat butter, brown sugar, and shortening until smooth. Add molasses and egg and beat until combined.
- Reduce speed to low and gradually add flour mixture. Cover and chill at least 2 hours or up to 3 days in advance.
- Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper or silicone mats. Place sugar in a shallow dish for rolling.
- Roll dough into 1 1/2-inch balls, toss in sugar, and arrange at least 2 inches apart on prepared baking sheets. Flatten with a glass.
- Bake until the edges are set, about 8 to 12 minutes. Transfer to wire racks and cool completely.
Notes
- Use light molasses for a milder and sweeter flavor compared to blackstrap molasses.
- This recipe makes about 36 cookies, suitable for sharing or storing.
- Store cookies in an airtight container at room temperature for up to two weeks, or in a cold environment indefinitely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 118kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 12mg | 4% |
| Sodium | 73mg | 3% |
| Potassium | 121mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 11g | 22% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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