These Soft Chewy Molasses Cookies are full of rich molasses flavor, and stay tender for days. Striking a balance between sweet and spice, these cookies are perfect for fall, holiday gatherings, or just because.
I feel like molasses gets forgotten about with all the pumpkin spice hype.
It’s such a deep, rich flavor that makes me think of cozy sweaters, rainy days and cooler temps.
But a little goes a long way…
Soft Chewy Molasses Cookies are like Goldilocks – sweet, but not too sweet. The molasses is there, but it’s not overwhelming. And cinnamon adds a lovely spicy note that lights these cookies up!
Plus, they’re rolled in sugar, which is:
- A. Cute
- B. Delicious and adds little crunchy bits
Key Ingredients
- Molasses – (duh) – I’m partial to Brer Rabbit Full Flavor Molasses because that’s what my Granny used…but any molasses will work here. I have never used “mild flavor” molasses or blackstrap molasses with this recipe, so I can’t speak to whether or not those would work well.
- Shortening – Using shortening in cookies ensures that soft, chewy texture. I use unflavored Crisco in this recipe, but a butter flavored shortening should be fine if that’s what you have or prefer.
The Process
One of the joys of using shortening (other than the texture of the cookie), is that there’s no waiting on things (i.e.: butter) to come to room temperature.
Which makes this recipe even more straightforward – cream the shortening, sugar, and molasses. Add the egg.
Blend your dry ingredients and then mix to combine everything!
These cookies NEED TO BE CHILLED – Chilling the dough (as much as I hate it sometimes) helps the ingredients fully absorb the moisture in the cookie, which helps with a tender crumb. Chilling also allows those flavors to meld and develop for a tastier cookie.
Soft Chewy Molasses Cookies
Equipment
- Hand Mixer or Stand Mixer (optional)
- Large Mixing Bowl
- Medium Mixing Bowl
- Small Mixing Bowl
- Sheet Pan(s)
- Parchment Paper
Ingredients
- ¾ cup vegetable shortening
- 1 cup granulated sugar
- ⅓ cup molasses (not blackstrap)
- 1 large egg
- ½ tsp vanilla extract
- 2 tsp baking soda
- 2 cup all-purpose flour
- 2 tsp cinnamon
- ½ tsp salt
- granulated sugar for rolling (about 1 cup)
Instructions
- Preheat oven to 350°F. Line sheet pan(s) with parchment paper and set aside.
- In a large mixing bowl, cream together shortening, granulated sugar, and molasses. Add the egg and vanilla, mix well to combine.
- In a medium mixing bowl, combine baking soda, flour, cinnamon and salt. Stir to combine.
- Add flour mixture to the molasses mixture and stir to combine.
- Cover the bowl with plastic wrap and chill well (about 1 hour).
- Add about 1 cup of sugar to a small mixing bowl.
- Once dough has chilled, remove from refrigerator and begin forming dough balls about 1 inch in size.
- Place the dough ball in the small bowl of sugar and roll the dough around to fully coat in sugar.
- Place dough balls on a parchment lined baking sheet, about 2-3 inches apart. Do not press, leave round.
- Bake at 350°F for 13-18 minutes or until the edges are set. This may vary depending on the size of the cookies and your individual oven, so keep an eye on that first batch or bake a single test cookie – make adjustments as needed.
- Allow cookies to cool for about 5 minutes on the baking sheet before removing to a rack to cool completely.
Notes
Looking for more cookies?
Whole Wheat Peanut Butter Blossoms
Spicy White Chocolate and Lime Cookies
