Molasses Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword molasses-cookie-recipe, molasses-cookies

Prep Time 10

Cook Time 10

Chill time 30

Total Time 50

Servings servings

Calories 112kcal

To Make the Cookie Dough: 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, 1/4 cup granulated sugar and brown sugar. Beat until light and fluffy. Add molasses, egg and vanilla. Whip until fully combined.
Add sifted dry ingredients to the creamed ingredients beating just until fully moistened. Scrape sides of the bowl, as needed. Cover bowl and chill in the refrigerator for 30 minutes.
To Bake: Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Pour reserved 1/4-cup granulated sugar in a shallow bowl.
Remove cookie dough from fridge and divide the dough using an ice cream scoop or a cookie scoop rolling into 1-1 1/2 inch balls. Roll each cookie dough ball in sugar.
Arrange on the prepared cookie sheets at least 2-inches apart.
Bake for 8-10 minutes, just until tops are crackled. Cool on pan for 3-5 minutes then remove to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days.

Spices - These cookies are sweet and beautifully spiced by design. You can substitute allspice for ground cloves, if you you have it on hand.
Measure Accurately - Always use a spoon to fill the measuring cup with flour and use a knife to level. If you scoop into the flour, it can become compacted and make the cookies dry.
Chilling the Cookie Dough - Due to the molasses in the dough, it's important to allow the cookie dough some time to chill before baking so the cookies don't spread too much while baking. About 30-45 minutes of chill time should be ample.
Shortening - 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 don't substitute all butter, instead.
Adjust the Size - This cookie dough can be divided into any size you like. If you make the cookies smaller, you'll yield more cookies. Likewise, if the dough is made into larger cookies, the yield will be less. Either way, adjust the baking time to accommodate.
Molasses - Molasses is the main flavor of these chewy molasses cookies. I use Grandma's, medium-dark molasses, not blackstrap molasses for this recipe.