Molasses Cookies are one of my all-time favorite cookies.
They are perfect for the holidays and freeze well!
The story behind the cookies
In honor of the release of our holiday cookbook, 12 Days of Christmas with Six Sisters’ Stuff, we hosted a recipe contest to find YOUR favorite holiday recipes.
After a lot of baking, cooking and sampling we chose 12 of our reader’s favorite recipes.
Today we are featuring this Molasses Cookies recipe from LeAnn Kelly of Virginia.
These cookies are a family favorite at her house, and her son requests them every year without fail.
Related Recipe: You’ll love these quick and easy Soft Vanilla Sugar Cookies. Perfect for the holidays!
Could I use butter instead of shortening?
These cookies are so soft and chewy, and that is mostly because of the shortening.
If you do make this recipe using butter, I recommend using butter at room temperature.
If the butter is melted, the cookie dough will be too soft, which will lead to sticky dough. You will then have to add more flour, and your cookies will taste bland.
We recommend using shortening for the texture and it’s chemical properties, when combined with other ingredients and baked. It will create soft and chewy cookies, that your guests will rave about.
Did you know we have a Youtube Channel?
Looking for more holiday cookies? Here are a few of our favorites:
- Cake Mix Christmas Cookies
- Christmas Tree Cupcake Topper
- Christmas Santa Cookies
- Christmas Tree Brownies
- Molasses Cookies
- Soft and Chewy Ginger Cookies
The Best Molasses Cookies Recipe
Ingredients
- 4½ cups flour
- 4 teaspoons ground ginger
- 2 teaspoons baking soda
- 1½ teaspoons cinnamon
- 1 teaspoon cloves
- 1½ cups butter-flavored shortening
- 2 cups sugar
- 2 eggs
- ½ cup molasses
- 2 Tablespoons sugar
Instructions
- Preheat oven to 350 degrees. In a medium bowl stir together flour, ginger, baking soda, cinnamon, and cloves. Set aside.
- In a large bowl beat shortening for 30 seconds. Add the 2 cups granulated sugar; beat until combined.
- Beat in eggs and molasses until combined.
- Beat in half of flour mixture. Stir in remaining flour mixture.
- Shape dough into about 1 1/2 to 2 inch balls and roll in 2 Tablespoons sugar.
- Place balls 2 1/2 inches apart on an ungreased cookie sheet.
- Bake in preheated oven for 12-15 minutes or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.)
- Cool on cookie sheet for 2 minutes. Transfer to wire racks to finish cooling.
Notes
Nutrition
Recipe Details
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I followed the recipe as is and after I added the flour, the dough ended up being loose. I had to drizzle in oil until to became dough like again. Not sure what I did wrong.
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Is there anyway to save it if you forgot to roll the dough balls in sugar before baking them?
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Do you have to use butter flavor shortening? Can you use regular shortening instead?
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Do I use the same amount of butter, if I'm using butter, as shortening? Thanks!
