Old Fashioned Soft Molasses Cookies – A Classic Recipe for Chewy and Flavorful Cookies
If you love the rich, deep flavor of molasses and the warm spice of cinnamon, ginger, and nutmeg, these Old Fashioned Soft Molasses Cookies are the perfect treat. They have a soft, chewy texture with a slightly crisp edge, making them an irresistible dessert or snack. The combination of molasses and brown sugar gives these cookies a deep, caramel-like sweetness, while the spices add a warm, comforting flavor that makes them ideal for the holidays or any time you’re craving a nostalgic treat. If you’re searching for easy cookie recipes, chewy molasses cookie recipes, or classic holiday cookie recipes, this is the one to try. The dough is easy to work with, and rolling the cookies in granulated sugar before baking gives them a beautiful, crackly appearance and a touch of extra sweetness. These cookies are perfect for cookie exchanges, holiday gift boxes, or simply enjoying with a cup of coffee or tea.
Ingredients
To make these Old Fashioned Soft Molasses Cookies, you only need a handful of simple ingredients that you probably already have in your pantry. These cookies are easy to make, and the dough comes together quickly, making them perfect for last-minute baking.
- 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 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- Granulated sugar for rolling cookies
Instructions
- Preheat the Oven and Prepare the Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them with non-stick cooking spray. This prevents the cookies from sticking and helps them bake evenly. - Mix the Wet Ingredients
In a large mixing bowl, cream together the shortening and brown sugar until light and fluffy. You can use an electric mixer or mix by hand with a wooden spoon. The goal is to incorporate air into the mixture, which helps create a soft, chewy texture. Add the egg and beat until fully combined. Next, pour in the molasses and mix until smooth. The molasses adds a rich, deep flavor and gives the cookies their signature dark color. - Combine the Dry Ingredients
In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and nutmeg. Whisking helps distribute the spices evenly and prevents clumps of baking soda in the dough. Slowly add the dry mixture to the wet mixture, mixing until just combined. The dough will be thick and sticky – this is normal. If it feels too soft, you can chill it in the refrigerator for 15 to 20 minutes to make it easier to handle. - Form the Cookies
Scoop out about a tablespoon of dough and roll it into a ball. Roll the dough ball in granulated sugar until it’s evenly coated. The sugar adds a touch of sweetness and helps create a beautiful crackled appearance on the cookies. Place the dough balls about 2 inches apart on the prepared baking sheets. The cookies will spread as they bake, so give them enough space to prevent them from sticking together. - Bake the Cookies
Bake in the preheated oven for 8 to 10 minutes. The cookies are ready when they are set around the edges but still soft in the center. They will continue to firm up as they cool, so avoid overbaking to keep them soft and chewy. - Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cooling process helps them firm up while maintaining their soft texture. Once cooled, store the cookies in an airtight container at room temperature for up to a week.
Tips for Success
- Use Fresh Spices – The flavor of molasses cookies comes from the combination of spices. Make sure your cinnamon, ginger, and nutmeg are fresh for the best flavor.
- Chill the Dough if Necessary – If the dough feels too soft to roll, chilling it for 15 to 20 minutes will make it easier to handle.
- Don’t Overbake – The cookies should look set but still soft in the center when you take them out of the oven. They will continue to firm up as they cool.
- Use the Right Type of Molasses – Regular or mild molasses works best for this recipe. Blackstrap molasses is more bitter and can overpower the flavor of the cookies.
Variations
- Spicy Molasses Cookies – If you like a stronger spice flavor, increase the cinnamon and ginger to 1 1/2 teaspoons each and add a pinch of ground cloves.
- Chocolate Chip Molasses Cookies – Fold in 1 cup of mini chocolate chips to the dough before baking for a chocolatey twist.
- Citrus Molasses Cookies – Add 1 teaspoon of orange zest to the dough for a bright, citrusy note that complements the molasses and spices.
- Glazed Molasses Cookies – Drizzle the cookies with a simple glaze made from powdered sugar and milk for an extra sweet finish.
How to Store Old Fashioned Soft Molasses Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 7 days. To keep them soft, place a slice of bread or a piece of apple in the container – the moisture from the bread or apple will keep the cookies from drying out.
Freezer: You can freeze the cookies for up to 2 months. Place them in a freezer-safe bag or container with parchment paper between the layers to prevent sticking. Thaw at room temperature before serving.
Make-Ahead: You can make the dough ahead of time and freeze it for up to 2 months. Roll the dough into balls, coat in sugar, and freeze on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, adding an extra 1 to 2 minutes to the baking time.
Why This Recipe Works
The combination of molasses and brown sugar creates a rich, deep sweetness that perfectly balances the warm spice of cinnamon, ginger, and nutmeg. The shortening gives the cookies a soft, tender texture, while the baking soda helps them rise and creates a slight crispness around the edges. Rolling the dough in sugar before baking adds a beautiful crackled appearance and a subtle sweetness that enhances the overall flavor. These cookies are a perfect blend of chewy, sweet, and spicy – just like the ones grandma used to make.
Frequently Asked Questions
Can I use butter instead of shortening?
Yes, you can substitute butter for the shortening, but the texture of the cookies will be slightly different. Shortening gives the cookies a softer texture, while butter will make them slightly crispier.
Why do my cookies not crackle on top?
The crackled appearance comes from rolling the dough in sugar and baking at the right temperature. If the dough is too cold or the oven is too hot, the cookies may not crackle properly. Make sure the dough is at room temperature before baking.
Can I make these cookies gluten-free?
Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour. Make sure the blend contains xanthan gum or another binding agent for the best texture.
Old Fashioned Soft Molasses Cookies are a timeless treat that never goes out of style. Their soft, chewy texture and warm, spiced flavor make them perfect for any occasion – from holiday gatherings to everyday snacking. Once you try this recipe, it will become a staple in your baking rotation. Enjoy them with a glass of milk, a cup of coffee, or on their own – they’re delicious any way you serve them!