Have you been looking for your Grandma's molasses cookie recipe? You know, the one that's soft but chewy, rolled in sugar with crackly tops, and filled with that spicy fall flavor? Well, look no further! Here's the recipe for that old-fashioned favorite, and I'll even show you how to make it!
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Why You'll Love This Recipe
- A great recipe is full of warm spices for the fall flavors or even the holiday season time of year!
- These chewy cookies are one of my favorite cookies to pop in a freezer bag to freeze for later!
- Truly an old-fashioned molasses cookie recipe like Grandma used to make!
Ingredient Notes and Substitutions
- Molasses - What kind of molasses you ask? You're going to want to use a medium or dark molasses. The light has a bit too mild of a flavor, and blackstrap molasses is too strong and on the bitter side. That being said, if the light or blackstrap kinds are the ones you prefer, you can use them. Grandma's brand is my favorite. Brer Rabbit brand tends to be a bit bitter.
- Shortening - For best results, use shortening. Many people prefer not to use shortening. I don't feel bad about using it once in a while, but people always ask, can I substitute butter for shortening in this recipe? The purpose of shortening in this recipe is to add fat that will maintain the cookie structure so they don't spread and flatten, as well as not interfere with the molasses flavor. Butter both alters the flavor result and causes them to spread too thin. You could, however, substitute a very solid coconut oil if you absolutely insist. The cookies may still spread a little thinner than the ideal, but it's a better alternative than butter.
- Sugar - While many other recipes have brown sugar in them, this one doesn't. The molasses negates the need for brown sugar.
- Flour - All-purpose flour, not self-rising.
How to Make
- You will not need to preheat your oven at this point because this cookie dough needs to chill.
- Cream the shortening and white sugar and molasses in a large bowl or in the bowl of a stand mixer fitted with a paddle attachment.
- Add the eggs and mix well.
- Add the dry ingredients, the cinnamon, ginger, allspice, baking soda, and flour, at the same time.
- Scrape down the sides and bottom of the bowl.
- Mix well.
- Cover the bowl with plastic wrap and chill the dough 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 to 350 degrees.
- Prepare your cookie sheets by lining them with parchment paper or spraying them lightly with non-stick cooking spray.
- Add a ½ cup or so of sugar to a shallow dish like a pie plate to roll dough balls through.
- Scoop out dough with a #40 cookie scoop or by tablespoonfuls and roll them in sugar.
- Place sugar-coated cookie dough balls on the prepared baking sheet.
- Place the dough back in the fridge between batches. It's best to keep it chilled rather than allow it to become room temperature.
- Bake them at 350 degrees for 10-12 minutes. 10 minutes for a soft, chewy cookie, or increase the bake time to 12 minutes for a crispier cookie.
- They will be puffy and just slightly browned on the edges when done.
- Cool on the pan for 5 minutes before transferring warm cookies to a wire rack.
- Once cool, immediately put them in an airtight container to keep these homemade molasses cookies soft!
Recipe FAQs and Expert Tips
How long do molasses cookies last?
If stored in an airtight container or ziploc bag, these molasses cookies will last 3-4 days.
What makes cookies hard or soft?
There are two things that will cause cookies to be too hard or dry. Too much flour and over-baking. So don't add more flour to the dough. This is a sticky cookie dough. When baking, bake for 10 minutes for soft cookies or 12 if you want a crispier cookie. Keep those two things in mind, and you'll be fine!
What's the difference between molasses cookies, gingerbread cookies, and ginger snaps?
Molasses cookies are denser and are meant to be chewy drop cookies. They are also known as molasses crinkle cookies. Gingerbread cookies are soft roll-out cookies. Gingersnaps are crunchy cookies that are meant to be dry and crispy.
More Cookie Recipes
- Zucchini Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Favorite Almond Sugar Cookies
- Copycat Crumbl Oreo Cookies
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Chewy Molasses Cookie Recipe
Have you been looking for your Grandma's molasses cookie recipe? You know, the one that's soft but chewy, rolled in sugar with crackly tops, and filled with that spicy fall flavor? Well, look no further! Here's the recipe for that old-fashioned favorite, and I'll even show you how to make it!
Ingredients
- ½ Cup Shortening
- 1 ½ Cups Sugar
- 3 Eggs
- ½ Cup Molasses just regular molasses (I use "Grandma's" brand)
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Allspice
- 2 ¾ Cup Flour
- Extra Sugar for rolling
Instructions
- You will not need to preheat your oven at this point because this cookie dough needs to chill.
- Cream the shortening, sugar, and molasses in a large bowl or a stand mixer fitted with a paddle attachment.
- Add the eggs and mix well.
- Add the dry ingredients, the cinnamon, ginger, allspice, baking soda, and flour, at the same time.
- Mix well.
- Cover the bowl with plastic wrap and chill the dough 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 to 350 degrees.
- Prepare your baking sheets by lining them with parchment paper or spraying them lightly with non-stick cooking spray.
- Add ½ cup or so of sugar to a shallow dish like a pie plate to roll the dough balls through.
- Scoop out dough with a #40 cookie scoop or by tablespoonfuls and roll them in sugar.
- Place sugar-coated cookie dough balls on the prepared baking sheet.
- Place the dough back in the fridge between batches. It's best to keep it chilled rather than allow it to become room temperature.
- Bake them at 350 degrees for 10-12 minutes. 10 minutes for soft cookies or 12 minutes for crispier cookies.
- They will be puffy and just slightly browned on the edges when done.
- Cool on the pan for 5 minutes before transferring them to a wire rack.
- Once cool, immediately put them in an airtight container or cookie jar to keep them soft.
Notes
- Molasses - What kind of molasses you ask? You're going to want to use a medium or dark molasses. The light has a bit too mild of a flavor and blackstrap molasses is too strong and on the bitter side. That being said, if the light or blackstrap kinds are the ones you prefer, you can use them. Grandma's brand is my favorite.
- Shortening - Many people prefer not to use shortening. I don't feel bad about using it once in a while, but people always ask, can I substitute butter for shortening in this recipe? The purpose of shortening in this recipe is to add a fat that will maintain the cookie structure so they don't spread and flatten as well as not interfere with the molasses flavor. Butter both alters the flavor result and causes them to spread too thin. You could; however, substitute a very solid coconut oil if you absolutely insist. The cookies may still spread a little thinner than the ideal, but it's a better alternative than butter.
- Nutritional Disclaimer
Nutrition
Calories: 78kcalCarbohydrates: 15gProtein: 0.2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.3gCholesterol: 0.01mgSodium: 25mgPotassium: 54mgFiber: 0.2gSugar: 9gVitamin A: 1IUVitamin C: 0.4mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
Mamie
I only have coconut shortening on hand.....will this work?
Mindee
Yes, but you may need a little more flour. You will also need to keep the dough chilled between scooping out and baking or they'll spread too much. The coconut shortening don't stay quite as solid as regular shortening.
Beth
This are scrumptious. Just the way my family likes them. The batch did not last long at all around here.
Jen
As an experienced cookie eater, I agree that shortening really does give molasses cookies a better texture. Your detailed tips are really helpful and these cookies turned out great!
Jamie
The spices in this are delicious! I love soft, chewy cookies so these are going to be a favorite.
Teodora Grujic
Yum! Cookie season has begun! Thank you for this nice recipe!
Angela
These are the perfect fall cookie! I loved molasses cookies growing up and these are just as good as my grandmas! Thanks for the great recipe.
Jeff
Family favorite
L.S.
I LOVE THESE! Just like my grandmas cookies. (Yum!)
Thanks for bringing back the memories.
Cat
I am looking forward to making these yummy molasses cookies! What kind of shortening do you use, not butter, right?
mindeescookingobsession
Correct, I use crisco brand.