These cookies will take you back to Grandma’s kitchen. This old fashioned cookie is easy to make and goes perfect with a tall glass of milk.
Fall is swiftly on it’s way! Fall is my favorite season full of delicious goodies! I make these soft cookies every September. Full of the flavors of fall, they make my kitchen smell heavenly and take me back to the days at my Grandma’s house. Molasses cookies are somewhat considered an old fashioned cookie. They don’t seem to be a common cookie anymore. While similar to ginger snaps, they have a deeper flavor and are not crunchy. And even though you may not think so, these are a kid approved cookie.
How to make :
- Cream the shortening and sugar, add the eggs and molasses.
- Stir in the spices, baking soda and flour.
- Cover and the dough and put it in the fridge for at least an hour. The cookie dough may seem like it needs a lot more flour at this point but don’t worry, it doesn’t.
- After chilling, preheat your oven then scoop out dough by tablespoonfuls and roll them in sugar.
- Place sugar coated cookies on baking sheets that have been sprayed with non-stick cooking spray or are lined with parchment paper.
- Bake them at 350 degrees for 10-12 minutes.
- They will be puffy and just slightly browned on the edges when done. Cool on a cooling rack.
What kind of molasses do you use for cookies?
I personally prefer to use Grandma’s brand molasses. I find that a lot of other molasses brands are really bitter. Molasses should be a little bitter but also have a sweetness to it. You don’t want to use black strap molasses. Just regular molasses.
How long do molasses cookies last?
If stored in an airtight container, these molasses cookies will last 3-4 days.
What makes a cookies hard or soft?
What’s the difference between molasses and gingerbread cookies?
Molasses cookies are more dense and meant to be a chewy drop cookie. Gingerbread cookies are a soft roll out cookie.
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Chewy molasses cookies embody all the flavors of fall! This old fashioned cookie is easy to make and goes perfect with a tall glass of milk.
- 1/2 Cup Shortening
- 1 1/2 Cups Sugar
- 3 Eggs
- 1/2 Cup Molasses (just regular molasses (I use “Grandma’s” brand))
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1 tsp Allspice
- 2 3/4 Cup Flour
- Extra Sugar for rolling
- In a large bowl, cream the shortening and sugar together. Add the eggs, one at a time and then mix in the molasses. Stir in the baking soda, ground cinnamon, ground ginger, and allspice. Mix in the flour. Cover and refrigerate the cookie dough for at least an hour or overnight.
- Preheat the oven to 350 degrees. Spray baking sheets with non-stick cooking spray.
- Scoop chilled dough out by tablespoonfuls and roll in extra the sugar sugar. Each cookie dough ball should be about 1 1/2 inches. Place dough balls on the prepared baking sheet, no more than 12 to a pan. Bake at 350 for 10-12 minutes. Cookies will be puffy and have just slightly browned edges when done.
Keywords: Molasses cookies, cookies
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