You'll love these chewy, spicy soft molasses cookies. They're one of our favorite recipes to bake in fall and winter! Easy to make molasses cookies are great for your holiday platters as well as year round snacking.
Old Fashioned Soft Molasses Cookies
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Can you smell them through the internet? I call these “old fashioned” Soft Molasses Cookies because the recipe comes from my mom. Plus, it has an old fashioned ingredient I've never posted about before–Crisco.
Why use Crisco in these molasses cookies?
I think the only time I cook with shortening is when my mom is visiting. It's part of our history! I grew up in the good ‘ol Midwest, so I did grow up eating lots of comfort food, fried food, and Crisco. So it's in this recipe, and it does make these cookies so soft and luscious. I prefer using the Crisco sticks since they're easy to measure and store in the pantry.
Aren't these cookies just for Christmas time?
No way! This year, my mom came to visit in August since she can't do the cold weather months anymore (she lives in Arizona).
Our family tradition is to bake Christmas cookies together, especially gingerbread, but my kids didn't want to do that since it was summertime.
These Old Fashioned Soft Molasses Cookies were a great compromise–the great smells of gingerbread in a spongy, soft cookie. The point is that these cookies are great year round treats!
What do I need to make these delicious cookies?
- 3/4 cup shortening
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- Granulated sugar for rolling cookies
Want to make these cookies for yourself? Here's how:
- In a mixing bowl, cream shortening and sugar with an electric mixer. Beat in egg and molasses until well blended.
- In another bowl, combine the flour, salt, baking soda and spices. Stir into the creamed mixture until blended. Chill for at least an hour, or until firm.
- Heat oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Roll the chilled dough into small balls about 3/4-inch in diameter. Roll each in the granulated sugar, and place on the baking sheet, leaving 1-2 inches between cookies.
- Bake for 8-12 minutes or until set. Cool in pan on a rack for 2 minutes, then remove to rack to cool completely.
Are these molasses cookies easy to make?
I love that they don't need to be rolled out and cookie-cuttered (I prefer low maintenance recipes, you know).
If you accidentally overcook these, they won't be “soft,” but they're still great as dunkers!
What kitchen gear will make my life easier when baking?
You know I'm all about making things easier in the kitchen. It doesn't matter if I'm baking alone or with the whole family these are some of my favorite tools in the baking department. I used my favorite stackable cooling racks for the photo above and these cookie sheets.
Can you freezer molasses cookies?
Of course! Just like most cookie recipes, you can let these cool and then store them in freezer bags for up to three months. That has literally never happened in my house! These old school cookies get gobbled up quickly.
Printable Soft Molasses Cookies Recipe:
Not in a cookie baking mood today or this week? That's okay! You can easily print this recipe out and save it for the next time you are in baking mode. These cookies make a great gift, an awesome treat for the office, and of course, they go great for holiday gatherings with the whole family.
Old Fashioned Soft Molasses Cookies
Just like Grandma used to make! These Soft Molasses cookies are spicy and chewy.
Ingredients
- 3/4 cup shortening
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- granulated sugar for rolling cookies
Instructions
In a mixing bowl, cream shortening and sugar with an electric mixer. Beat in egg and molasses until well blended.
In another bowl, combine the flour, salt, baking soda and spices. Stir into the creamed mixture until blended. Chill for at least an hour, or until firm.
Heat oven to 350 degrees. Prepare a baking sheet with parchment paper.
Roll the chilled dough into small balls about 3/4-inch in diameter. Roll each in the granulated sugar, and place on the baking sheet, leaving 1-2 inches between cookies.
Bake for 8-12 minutes or until set. Cool in pan on a rack for 2 minutes, then remove to rack to cool completely.
Notes
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Rubbermaid Spoon-Shaped Spatula, 9 1/2 in, White - Gorilla Grip Original Mixing Bowls Set of 2, Slip Resistant Bottom, Includes 5 Qt and 3 Quart Nested Bowl, Gray
- KitchenAid Nylon Cookie Spatula, Black
- Wilton Perfect Results Cooling Rack, 3 Tier, Non-Stick
- Good Cook 13 Inch x 9 Inch Cookie Sheet
- Gorilla Grip Premium Silicone Non Slip Oven Mitt Set of 2
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 157 Total Fat 7g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 4g Cholesterol 11mg Sodium 140mg Carbohydrates 22g Net Carbohydrates 0g Fiber 0g Sugar 11g Sugar Alcohols 0g Protein 2g
Looking for more great cookie recipes to bake?
It's never a bad time to bake cookies, right? Here are some of our other favorite cookie recipes for you to try. Make sure to let me know your favorite ones in the comments below!
Cranberry White Chocolate Chip Oatmeal Cookies
Linked up to Made By You Monday at Skip To My Lou, and Tasty Tuesday at CreativeKKids.
Sarah says
Fall is truly the best time of year because I get to eat/make cookies like these! I love molasses cookies – so soft and chewy!
Sharon H says
I’m curious, have you ever tried making them with butter? (By the way, I just noticed – the ingredients say shortening, but the directions say butter.)
Ashley says
Thank you for linking up to this week’s Tasty Tuesday linky party. I have pinned your recipe to the Creative K Tasty Tuesday Pinterest board. I hope you’ll join us again next Tuesday!
Tina says
Have you ever froze the dough before you baked them?
Gina says
I’ve done that with other doughs before (like chocolate chip) but not this one. I usually make all my cookies and then freeze them after they’re baked.