These Best Ever Molasses Cookies have a slightly crisp sugar coated edge and a soft, tender, chewy center. With a rich deep ginger and molasses flavor, they are the perfect holiday cookie! Serve these up at your next holiday party, family gathering or just because. Molasses has such a dark rich vibrant flavor it goes perfectly with sweet and savory. From Warm Gingerbread Cake with Caramel Sauce to Melt in Your Mouth Slow Cooker BBQ Chicken to Baked Beans, molasses is such a fun ingredient to cook with and eat!
Best Ever Molasses Cookies
I came upon this recipe in a cookie contest a few years ago and it was a winner then and it still is! It originates from the 1970’s and is still as good now as it was then. The sharp taste of the molasses is perfectly balanced with cinnamon, ginger and cloves then rolled in sugar to give it that tiny bit of crunch. If you love a good rich dense, not too sweet cookie, this is it! It screams Christmas. This is the handwritten recipe from Millie Dunn submitted by her daughter, Megan from San Diego, from the 1970’s for Molasses Cookies. These are the perfect cookie and the holiday wouldn’t be complete without them.
Molasses Ingredients
Feel free to double the batch for extras
Shortening: I like to use butter flavored shortening. Sugar: This is for the cookies, you’ll need more for rolling. Molasses: dark, thick, rich and full bodied flavor Egg: Make sure it’s large Flour: All purpose or unbleached will both work. Baking soda: This is your raising agent. Cinnamon, Ginger and Cloves: these spices are perfect paired with molasses Salt: Creates balance in the flavor. White Chocolate Chips: Optional
Let’s Make Cookies
Cookies are always welcomed at the table, especially around the holidays.
The Ins and Outs of Wonderful Molasses!
Either the light or dark will work in this recipe.
What is it: In a nutshell molasses is a byproduct of the sugar-making process, resulting in the brown syrupy liquid left over after boiling once the sugar crystals have been removed. Molasses: There are several varieties on store shelves and it can be confusing to know which one to use. Light: This is produced after the first boiling of the sugar cane or beet and is light and mild in flavor. It also has a light color. This is commonly used in baking marinades, rubs and sauces. You can even use it like honey as a topping for toast or oatmeal. It can make cookies softer and breads crustier. Dark: This is darker thicker syrup comes from the second boiling. It’s also known as a full bodied molasses, it’s not as sweet, and commonly used in gingerbread cookies. Blackstrap: This is created from the third boiling and is very thick, very dark and a bit bitter in taste. Only use if specifically called for in a recipe. Unsulphured vs. Sulphured Molasses: Sulphured molasses is molasses that has been treated with sulphur dioxide as a preservative. However, since the sulphuring process can leave the molasses with a strong pronounced chemical flavor and is less sweet, most commercial molasses is unsulphured.
Tips and Variations:
These cookies are such a classic. They make the perfect Christmas cookie and are the perfect addition to that Christmas cookie plate!
Chill: To help the cookies keep their shape and be easy to roll you can chill the dough before rolling, although it’s not necessary. Spice: If you’d like a stronger ginger flavor, you definitely add more or for a whole new level of flavor use fresh ginger. Dip it: Try melting milk, semi sweet chocolate chips or even butterscotch chips for different toppings. Roll it: Roll in colored sugar for a festive look Store: These will keep at room temperature in an airtight container up to a week. Or freeze for up to 4 months. YUMMY!!
More Cookies to Love!
Because cookies are just so fun to make and eat!
Gooey S’mores Cookies Cowboy Cookies White Chocolate Oreo Cookies The Best Sugar Cookie Brown Butter Chocolate Chip Cookies
Watch a video on how to make Molasses Cookies HERE:
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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