Wednesday, November 30, 2011

My Favorite Molasses Cookies Recipe

How can these be crispy and chewy at the same time??

My Favorite Molasses Cookies Recipe:
Makes 4 dozen+ 2.5" diameter cookies


1 1/2 c. shortening
2 c. sugar
2 eggs
1/2 c. dark molasses

Place the above ingredients into your mixer bowl and mix thoroughly on medium.

Into a separate bowl, measure the following ingredients:
4 c. all-purpose flour
4 t. baking soda
1/2 t. salt
2 t. cinnamon
1 1/2 t. ground cloves
1 1/2 t. ginger

As your mixer is running, pour the dry ingredients slowly into the mixing bowl, mixing thoroughly with the shortening, sugar, eggs, and molasses.

Form dough into 1 1/8 inch balls. I use heavy jellyroll pans to bake cookies. Use a good cooking spray to spray the pans, then arrange cookies on pans, about a dozen to a jellyroll pan. Don't crowd the cookie dough balls or you'll end up with one gigantic pan cookie.

Bake in a preheated 375 degree oven on middle shelf.  This should take 10-12 minutes. I take mine out at exactly 11 minutes and then let the cookies finish setting up as they cool on the pans. You do not want the cookies to be brown (like overdone brown) when you take them out, but you also don't want them to look wet. This may take some experimentation with  your oven.

When I first take the cookies out of the oven, I smack the pan on the top of the stove to encourage all the cookies to lie flat. They just seem to need that little jolt so they don't stay puffy in the center. No, I'm not going to make a video of this, but thought I'd tell you on the odd chance that someone would understand what on earth I'm talking about.

Although these are delicious just as they are, next time I'm going to increase the amount of ginger, clove, and cinnamon - just a tad.

You'll have a hard time keeping these around. AND, they're also good right out of the freezer, just in case you feel a need to try to hide them.

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Marti said...

These sound so good, and I bet your house smells wonderful too.

laurie said...

I love a good cookie! These look delicious!

Anonymous said...

I'd forgotten all about molasses cookies! These look great-definitely going to make these before the week is out!!

Ruth Kelly said...

They sound delicious. I tried taking photos of food but they just don't turn out. There is a real trick to it and you certainly have a knack for it. Thanks for sharing.

Life Happens said...

I haven't made molasses cookies in a very loooong time! Yours look delish. I'm going to pin this on pinterest so I can save it for next time!

Heide at ApronHistory said...

We love Molasses Cookies! The best snack with a glass of milk on a cold day!
Our reciepe looks just about the same as yours, except they are called Molasses Crinkles. And you melt the shortening first, then add the molasses. I should try your creaming method and see if it different.

Heide at ApronHistory said...

P.S. Almost forgot! We also roll the dough in white sugar before baking. Then they are all sparkly!

Cranberry Morning said...

My mom always dipped the dough balls in white sugar too, Heide. They look festive. :-)

Carla from The River said...

Yum! The next after school snack at this house will be Molasses Cookies! Thank you for sharing.

Judy S. said...

Have you ever tried to make these gluten free? My recipe also calls for dipping in sugar. Great with milk, aren't they? Did you ever solve your sweater issue? Hope so!

Denise said...


Yenta Mary said...

I love, love, love molasses cookies!!! And I understand precisely what you're talking about, re: banging the baking sheet to flatten the cookies. Much more efficient than what I would do, which is smush them individually ... ;)

Unknown said...

I will admit, the first molasses cookie I had was well into my 20's... but oh, how I love them. Better not invite me over after you make these, I might just eat them all :)

Cranberry Morning said...

AND, you can make this recipe of molasses cookies, then invite your friends over and tell them about the Great Molasses Flood in Boston in 1919!

Kelli @ The Loss Cause said...

These look delish! I'll have to try them.

Thanks for visiting my blog and for your sweet comment. I'm your newest follower.


Empty Nester said...

Ooooh! Those look really good! I might have to try them with my gluten free flour!

laurie said...

Hi! To answer your question, I make my krumkaka on a ceramic stove top, and I use medium heat. I bought my iron years a go at a hardware store. It's gotten alot of use!

Jean | Delightful Repast said...

Mmmmm ... I haven't made, or eaten, molasses cookies in yyyyyears. This is a recipe I'm definitely going to be making soon, Judy! I think it's pretty similar to mine, but tell me, why is there so much baking soda in these? That seems like an unusual amount, so there must be a reason. "Crispy and chewy at the same time" describes the ideal cookie!

Cranberry Morning said...

Pam, I've used this recipe to make gluten-free molasses cookies, but as you can see, they don't turn out the same. They're still delicious, and if one is gluten intolerant, it's really a necessary option.

Cranberry Morning said...

What I meant was, I've also made gluten-free molasses cookies. (not the same recipe, of course!)


I made my first Molasses cookie last year! :-)

We'd love for you to come link it up to our 12 Days of Christmas Goodies! (Day 1 is still open too looking for Candy Bark recipes) But today is Day 2 and we are featuring.... CHRISTMAS COOKIES of any kind (and I think this cookie is perfect)!

brlracincwgrl said...

Yum! These look delicious! :)

Doll House said...

I haven't made molasses cookies in a very loooong time and we used to love them!

Abigail Rogers said...

I saw this post referenced on "Delightful Repast". My, Judy, you do get around!



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