Soft Chewy Molasses Cookies
These Soft Chewy Molasses Cookies are perfectly spiced and stay tender for days. They strike a balance between sweet and spice perfect for fall, holiday gatherings, or just because.
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
Soft Chewy Molasses Cookies will keep in an airtight container for 4-5 days at room temperature.