These Molasses Cookies are the old fashioned recipe you’ve been looking for. They’re crispy on the edges but chewy in the middle with a bold, spicy flavor.
Molasses cookies might be most popular around the holidays, but as a kid, I can remember my grandma having tins of them around the house all year long. Back then I had no interest in baking them—just eating them—and I can remember tossing back dozens without even thinking twice. Ahhh to be a kid.
The plus side? At least it made me drink milk?
After trying to recreate those cookies for the past half decade—a pursuit that left me with dozens of delicious molasses cookies, but never THEE recipe—I finally asked my dad. Simple as that.
My dad had also made them for years (again, I did my lone part of eating them), so he finally showed me how, and I’m happy to say, here they are! Molasses cookies like Grandma (and Dad!) used to bake.
Serve with a big glass of milk because then you can justify eating them all.
Kid logic. No?
Old Fashioned Molasses Cookies
Makes about 3 dozen
- 3/4 cup shortening
- 1 cup sugar
- 2 tsp baking soda
- 2 cups flour
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup molasses
- 1 egg
- plus 1-2 more tbsp sugar for sprinkling
- Line a two baking sheets with parchment paper and set aside.
- In a microwave safe bowl, add shortening and heat for 20 seconds. Stir and break up larger chunks. Repeat until shortening is completely melted, but careful not let boil or bubble. Set aside to cool.
- In a large bowl, whisk together sugar, baking soda, flour, and spices.
- When shortening has cooled completely (but before it begins to harden again), add to the dry ingredients. Add molasses and egg and stir to combine.
- Let dough chill in refrigerator for at least a half hour before rolling dough.
- When ready to bake: Preheat oven to 375ºF.
- Roll dough into 1-inch balls and place on cookie sheet, giving plenty of room for them to spread! Bake for 8-10 minutes.
Also see, The best chocolate crinkle cookies.