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Soft and chewy Molasses Cookies just like grandma used to make! These are sweet and spicy with a light sugar coating and plenty of molasses in the dough.
The best molasses cookies are soft and chewy with a crackly top, a light dusting of sugar, and plenty of warm spices and love baked right in the dough.
My grandma made old-fashion molasses cookies every Christmas without fail because they are my grandpa’s favorite.
And when they’re done right, Molasses cookies could wind up being everyone’s favorite.
How to Make Molasses Cookies
While I recommend a standing mixer or hand-held electric mixer in the recipe, Molasses cookie dough comes together easily by hand, too.
Once you’ve creamed the butter, shortening, and sugar together, add the eggs and molasses. Then, add the rest of the dry ingredients.
Chill the dough for at least 2 hours, or up to 3 days in advance. This will make it really easy to handle when you roll out cookie dough balls.
Roll the cookie dough balls in sugar and flatten with a glass. Sometimes I sprinkle a little extra sugar on top once the cookies are flattened. Bake until warm, fragrant, and crackly on top.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- In a standing 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.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.