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.
More cookie recipes
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Molasses Sugar Cookies
- 19 x 13-inch half-sheet baking pan
- 1 ½ cups shortening
- 2 cups white sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
- Melt the shortening in a large pan on the stove, and cool. Add sugar, eggs, and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
- Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
- Bake at 375 degrees Fahrenheit for 8-10 minutes.
- 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!
Notes and Tips
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
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