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–+ servings
Stack of Molasses Cookies, tied with twine and sitting on a newspaper.
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5 from 2 votes

Best Ever Molasses Cookies

Our Best Ever Molasses Cookies have a dreamy soft center with a lightly crunchy exterior. A delectable blend of flavors that create the perfect spiced cookie. And they come together in a snap!
Course Desserts
Cuisine American
Keyword molasses cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 25 minutes
Servings 80 cookies (approx.)
Author Mean Green Chef

Ingredients

  • 1 1/2 cups (307 grams) shortening
  • 1 cup (213 grams) light brown sugar, packed
  • 1 cup (213 grams) dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 cup (340 grams) molasses
  • 5 cups (600 grams) all-purpose flour
  • 1 teaspoon pink Himalayan sea salt or Kosher sea salt, finely ground
  • 4 teaspoons baking soda
  • 2 teaspoons cinnamon, ground
  • 2 teaspoons nutmeg, ground
  • 2 teaspoons ginger, ground (powdered not root)
  • 2 teaspoons all spice
  • 1 cup (100 grams) white sugar, reserved for rolling

Instructions

  • Add the shortening, light brown sugar, dark brown sugar, and eggs to a large mixing bowl.
    Ingredients for Best Ever Molasses Cookies brown and white sugar with eggs in a large glass bowl
  • Beat on medium-high speed until creamed, light and fluffy about 2 minutes.
    Ingredients for Best Ever Molasses Cookies brown and white sugar with eggs in a large glass bowl beaten together.
  • Pour in the molasses.
    Ingredients for Best Ever Molasses Cookies brown and white sugar beaten with eggs and molasses in a large glass bowl.
  • Beat the molasses until well blended, about 2 minutes. 
    Ingredients for Best Ever Molasses Cookies beaten in a large glass bowl.
  • Fold in the dry ingredients and stir by hand until well incorporated. 
    Ingredients for Best Ever Molasses Cookies flour, cinnamon, allspice, ginger, and nutmeg in a large glass bowl.
  • Cover and chill for 2 hours in the fridge. 
    Ingredients for Best Ever Molasses Cookie Dough in an airtight container ready to be chilled.
  • Preheat the oven to 350°F/176°C line a sheet pan with parchment paper and set aside. 
  • Roll dough into small balls and then roll in the reserved 1/2 cup (100 grams) of white sugar. 
    Close up of Best Ever Molasses Cookie dough rolled into a ball and coated in superfine white sugar in a white bowl on a white marbled background countertop.
  • Place on the parchment lined baking sheet and bake for 9-10 minutes until the cookies begin to crisp slightly in the outside, crack and you can see a soft center showing through the cracks.
    Freshly baked Best Ever Molasses Cookie close up showing crispyness of the outside of the cookie. Cooling on parchment.
  • Remove from the oven and allow to cool on the sheet pan for 5 minutes, then remove to a rack to cool. 
    Freshly baked Best Ever Molasses Cookie close up showing crispyness of the outside of the cookie. Cooling on a piece of parchment paper on a baking sheet.

Notes

  • Prep time is approximate.
  • This recipe can be halved.
  • Store cookies in an airtight container in a cool dry place, cookies will remain fresh up to a week.