The molasses sugar cookies are perfectly round cookies that are super moist thanks to shortening and molasses in the dough. This recipe makes 72 cookies, so it's perfect for a large party or gathering!
I really do enjoy baking Christmas cookies. Each holiday season, I love to peruse cookbooks and Pinterest to find inspiration for new cookie ideas. There’s always a reason to bake cookies around the holiday season—work Christmas parties, cookie swaps, the list could be endless!
Why you'll love this recipe
I’m a fan of cookies that come together quickly and only use one bowl. These molasses sugar cookies fit the bill just perfectly. They are a wonderful chewy spice cookie that has hints of ginger and clove. Molasses performs the same nifty trick that brown sugar will in baked goods, adding a firm chewiness to these cookies. The cookies are nearly crisp at the edges and though they are exceptionally chewy, they aren't soft.
Heather's helpful hints
I'm quite firm about using real butter for all my baking recipes, but molasses cookies are the one exception. Using shortening will give this cookie its chewiness so I'd recommend NOT to substitute with butter.
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- 19 x 13-inch half-sheet baking pan
- 1 ½ cups shortening 285 grams
- 2 cups granulated sugar 400 grams
- ½ cup molasses 139 grams
- 2 large eggs
- 4 cups all-purpose flour 480 grams
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
- Melt shortening in a microwave-safe bowl in 30-second increments. Let cool slightly.
- Add sugar, molasses, and eggs. Mix well until thoroughly combined.
- In a large bowl, combine flour, baking soda, cinnamon, cloves, ginger, and salt with a whisk.
- Add molasses mixture to the dry ingredients and mix until combined. The dough will be thick and sticky.
- Divide the dough into two and shape it into balls. Wrap in plastic wrap and shape into discs. Chill dough in the refrigerator for three hours or overnight.
- Form the dough into small balls that are approximately 20 grams. Roll in granulated sugar. Place on a cookie sheet lined with parchment paper two inches apart.
- Bake at 375°F for 8-10 minutes. Take cookies out when the edges are slightly browned, and crinkles begin to appear on the tops. Cool on the cookie sheet for 10 minutes and then move to a wire rack to cool completely.
Notes and Tips
- I'm quite firm about using real butter for all my baking recipes, but molasses cookies are the one exception. Using shortening will give this cookie its chewiness, so I'd recommend NOT to substitute with butter.
- Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight, and they will be soft again!
- I like to use Grandma's robust molasses in this recipe. This is an excellent unsulfured molasses with no artificial flavors. It is more concentrated with a richer flavor than the original.
- The original recipe for Molasses Crinkle Cookies appears on the back of a jar of Grandma's Molasses. This recipe makes some adjustments to the original recipe for better taste.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
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