Molasses Cookies
These are seriously the best chewy molasses cookies. The crispy edges make them easy to hang on to then you bite through the sugar on top of the cookie into the chewy center. Mind blown! They are the perfect cookie for dunking. If you are into that sort of thing!
Why I love these cookies so much
Butterery, dark brown sugar, warm spices, this recipe is an oldie but a goodie! My mom made these baked cookies and I have done the same for my family! This recipe is tried and true. I hope you love it as much as we do. Chocolate chip or monster cookies are the most requested cookie recipes by my family. If I’m going to make cookies for myself, this molasses cookie recipe is the one I make. Growing up my mom rarely made chocolate chip cookies, if she did it was a huge treat. She made molasses cookies, peanut butter, oatmeal, and sometimes potato chip cookies. Yes I said potato chip cookies! Do you see a pattern? All of these cookies have ingredients that are easily found in most pantries. I have tweaked the recipe a little bit, for one I put my dough in the refrigerator before I bake the cookies. I also make them much bigger than my mom used to! You are welcome to make them smaller if you want. I make them bigger to trick my brain into thinking I only ate one cookie. When in reality it’s more likely I’ve eaten three cookies. These are a huge hit at the holiday season!
Gather these ingredients
How to make crispy chewy molasses cookies
The only difference in these cookies from the recipe that my mom makes is that I use half butter half shortening. I love what butter does to cookies. Butter gives the crisp edges and the shortening gives the chewy texture in the middle and helps this cookie hold its shape. What are your thoughts on Butter vs. Shortening in cookies? Which do you use most when baking your favorite cookies?
Combine flour, salt, baking soda, and spices together in a separate bowl, set aside. Add brown sugar and butter to bowl, mix with paddle attachment until light and fluffy. Scrape sides of the bowl and the bottom of the bowl before adding dry ingredients. After mixing ingredients together per directions in the recipe card below, refrigerate for a minimum of 30 minutes before rolling into balls and plunging into course turbinado sugar.
(Pre heat oven to 350 degrees) I use a 2″ cookie scoop. Line your sheet pan with parchment paper. Dunk the cookie dough balls face first into the sugar and place it on the parchment-lined baking sheet sugar side up and sprinkle a little more sugar on top of the cookies.If at all possible keep the dough cold while you are baking these cookies. Between baking pop the bowl back in the refrigerator for the best results.
Remove the cookies from the oven after 10 minutes even if they don’t quite look done, and allow them to cool completely on the cookie sheet. They will continue to bake on the hot baking sheet and become perfectly chewy this way. Place them on a wire rack to finish cooling.
Are you a dunker? I’m a dunker, especially with molasses cookies. Nothing better than a cup of coffee with a splash of cream and a cookie to dunk. This chewy cookie could be your new favorite holiday cookies. When I make them for the holidays I usually make them smaller so they fit on a platter with other cookies better! Please give this a rating if you make these, comment, email or give me a shout on your socials!
Tips & Variations
- Store cookies in an airtight container after they have cooled.
- Turbinado sugar can be found in the baking aisle of most grocery stores, however if you cannot find or do not want to purchase other ingredients granulated sugar can also be used.
- Cinnamon Sugar rolling molasses cookies in cinnamon sugar is a great way to really up the warm spice factor in these cookies you can add 1 teaspoon of cinnamon to white sugar or the turbinado sugar.
- Making ahead: this recipe is perfect for freezing. Make as stated in the recipe card. Make cookie dough balls, place them on a parchment-lined baking sheet. Flash freeze in your freezer. When completely frozen, transfer cookie dough balls to a freezer safe zip-loc bag. Keep frozen for up to three months. Remove and allow to thaw slightly, roll in sugar and bake.
Molasses Cookies
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- 1/3 cup Molasses
- 1 Egg
- 2 cups Flour I have used all-purpose & white whole wheat
- 1 1/2 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Clove
- 1/2 cup raw sugar for rolling
Instructions
- Preheat oven to 350 degrees.
- Add sugar and butter to mixer bowl mix until light and fluffy about 3 minutes.
- Drizzle in molasses beat on high for one minute. Until smooth and creamy.
- Add egg and mix until incorporated.
- In a large measuring container measure out flour add in baking soda, salt, and spices give this a quick mix with a fork. Gradually add dry ingredients to the butter mixture, mix until just incorporated, scrape down sides and mix for a minute longer. Place mixing bowl in refrigerator for at least 30 minutes before baking.
- Using a cookie scoop measure out dough, roll dough in palm of your hand to get a perfectly round ball, dunk in raw sugar, place on parchment line cookie sheet sugar side up. Give cookie a gentle press with hand or the bottom of a glass.
- Bake at 350 degrees for 10 minutes. Allow to cool on the the baking sheet for at least 5 minutes before removing to a wire cooling rack.
Nutrition
Molasses Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup vegetable shortening like Crisco
- 1 cup brown sugar
- 1/3 cup molasses
- 1 egg
- 2 cups all purpose flour I have used all-purpose & white whole wheat
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Clove
- 1/2 cup raw sugar for rolling
Instructions
- Preheat oven to 350 degrees.
- Add sugar, butter, and shortening to mixer bowl mix until light and fluffy about 3 minutes.
- Drizzle in molasses beat on high for one minute. Until smooth and creamy.
- Add egg and mix until incorporated.
- In a large measuring container measure out flour add in baking soda, salt, and spices give this a quick mix with a fork. Gradually add dry ingredients to the wet ingredients, mix until just incorporated, scrape down sides and mix for a minute longer. Place mixing bowl in refrigerator for at least 30 minutes before baking.
- Using a cookie scoop measure out dough, roll dough in palm of your hand to get a perfectly round ball, dunk in raw sugar, place on parchment lined cookie sheet sugar side up. Give cookie a gentle press with hand or the bottom of a glass and sprinkle a pinch more of the turbinado sugar on top.
- Bake at 350 degrees for 10 minutes. Allow to cool on the the baking sheet for at least 5 minutes before removing to a wire cooling rack.
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Thanks for the invite. I will check it out!
This is the recipe I’ve been looking for! Absolutely melts in your mouth!
I’m so happy that you enjoyed them as much as my family has! Thanks for stopping by, come back soon ; ) xoxox Sheila
I love to bake cookies. These sound great. Love your pictures. Thank you for sharing these.
Linda (The Contessa)
Yum – those look delish! This weekend I’m going to expand my families cookie palate with these too! I
I love these. They sound so good. I’ll have to try these. We’re having a party at Tumbleweed Contessa – What’d You Do ThisWeekend? These would be a great hit. Hope you can bring them over.
http://www.tumbleweedcontessa.com/blog/whatd-you-do-this-weekend-4/
Have a great day!
Linda (The Contessa)
Oh I’ve never had molassess cookies. They look so good!
GASP! Well when you come to visit this Summer I will have a platter of them waiting for you ; ) with coffee lotsa coffee! xoxo
These are one of Rich’s favorites!!
Love molasses cookies so much! These look incredible. And big cookies are always better in my book 🙂
I’m with you bigger is better! Bigger muffins, scones, slices of pie! Thanks for stopping by, Sheila
My favorite molasses cookie recipe is Paula Deen’s recipe for ginger cookies, using butter-flavor Crisco. I generally prefer to use butter in cookies, but sometimes vegetable shortening works better.
This looks like it would be a good cookie to have with my coffee. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes at: http://deborah-bateman.blogspot.com
Blessings,
Deborah H. Bateman-Author
Thanks for introducing me to your blog! love it! I’m a sucker for Banana Bread too!