Molasses Cookie Recipe

A stack of molasses cookies on a white plate.

The best Molasses Cookie Recipe makes cookies that are soft and chewy. They have a crackly top, a light dusting of sugar, and plenty of warm spices baked right in the dough.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1 5

Total Time 1 30

Servings cookies

Calories 118kcal

Author Meggan Hill

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
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

US Customary - Metric

Instructions

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.

Notes

Molasses: Look for light molasses (as opposed to blackstrap). It has the lightest color and mildest, sweetest flavor of all the kinds of molasses.
Yield: This recipe makes about 36 Molasses Cookies.
Storage: Store cookies in an airtight container at room temperature for up to 2 weeks. Or, if you live in a cold climate, store them in your cold garage or patio indefinitely.

Nutrition