Soft and chewy molasses cookies are soft on the inside with a little crunch on the outside and are filled with the flavors of fall!
Fall is swiftly on it’s way! Fall is my favorite season. We’ve been having that cool fall snap in the morning so I think that fall is definitely on it’s way. I make these soft and chewy molasses cookies every fall. To me, they are a fall cookie. I shared this recipe last year, but have update the pictures and wanted to re-post it. These soft and chewy molasses cookies are full of the flavors of fall and they make my kitchen smell heavenly. I believe that 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.
This is a basic cookie dough. 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 12-15 minutes. They will be puffy and just slightly browned on the edges when done. Cool on a cooling rack.
- 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 12 to 15 minutes. Cookies will be puffy and have just slightly browned edges when done.