Bake a batch of these crackled soft Molasses Cookies and enjoy a bite of heaven paired with a cup of coffee or a tall glass of cold milk.
Molasses Cookies Recipe
Molasses cookies come in two basic categories. One style you may be familiar with, is thinner and somewhat chewy. The other type is soft and fluffy. While both are delicious, this cookie recipe falls into the latter category. Rolling the scratch made dough in granulated sugar leaves them with the crackled finish after baking that makes them visually interesting, too.
Helpful Tips for Making Molasses Cookies
- These cookies are sweet and beautifully spiced by design. You can substitute allspice for ground cloves, if you you have it on hand.
- Keep in mind that it's important to allow the cookie dough some time to chill before baking. About 30-45 minutes of chill time should be ample.
- This recipe utilizes both solid shortening and butter. The shortening acts as a stabilizer for the molasses and in this instance, I highly recommend that you not substitute all butter, instead.
- This cookie dough can be divided however you like. Depending on size, yield could vary.
- You can freeze this cookie dough for up to 2 months. Thaw in the refrigerator overnight prior to baking.
Ingredients Needed To Make Soft Molasses Cookies
- All purpose flour. Always use a spoon to fill the measuring cup and level. If you scoop, it can pack the flour and make the cookies dry.
- You'll need both granulated and dark brown sugar.
- Spices include ground cinnamon, ginger and clove. Plus, salt and baking soda for leavening.
- Molasses is the main flavor of these cookies. I use Grandma's, medium-dark molasses, not blackstrap for this recipe. Read more about varieties of molasses here on the Spruce Eats.
- Solid vegetable shortening and butter.
- One egg and vanilla extract.
Other Cookie Recipes to Add to the Menu
You should always have some sort of handheld delight in your cookie jar. Other cookie recipes you may enjoy trying:
- Kitchen Sink Cookies
- Peanut Butter Cowboy Cookies
- 75 Tasty Christmas Cookies recipes
- Funfetti Cream Cheese Sugar Cookies
- Snickerdoodle Cookies
- Cranberry Walnut Chocolate Chip Cookies
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Helpful Kitchen Items:
Servings: 30 servings
- 2 cups all purpose flour
- ½ cup granulated sugar divided use
- ½ cup packed dark brown sugar
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves or allspice
- ½ teaspoon salt
- ½ cup solid vegetable shortening
- ¼ cup unsalted butter
- ¼ cup dark molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- In a medium size mixing bowl, use a whisk to sift together flour, baking soda, cinnamon, ginger, cloves and salt.
- Using an electric mixer, cream together shortening, butter, ¼ cup granulated sugar and brown sugar. Beat until light and fluffy. Add molasses, egg and vanilla. Whip until fully combined.
- Add dry ingredients to the creamed ingredients beating just until fully moistened. Cover bowl and chill for 30 minutes.
- To bake: Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
- Remove cookie dough from fridge and roll into 1 - 1 ½ inch balls. Roll balls in reserved ¼ cup granulated sugar and place on pan at least 2 inches apart. (Pro Tip: You can use a 1 tablespoon cookie scoop to divide dough into uniform size for even baking)
- Bake for 8-10 minutes, just until tops are crackled. Cool on pan for 5 minutes then remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.
Serving: 1serving | Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 117mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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Can you freeze them after you bake them?
You can freeze the dough, you can freeze formed balls of dough or after baking. Cool completely, then store in an airtight container.
I would love to see adjustments to your recipes for high elevation.
Hi Marte, that would require me actually testing the changes to each recipe. Since I don't live at a higher elevation, it would be difficult to do and would vary from recipe to recipe. There are many general suggestions that may help in this article from Epicurious.
Can the sugar be replaced by sugar alternative?
I haven't tested it, if you do let us know how it goes.