Molasses Cookies
Servings 24 Cookies
Cookies
This vintage molasses cookie recipe is a timeless classic, offering a unique blend of soft and crisp textures. With a rich molasses flavor, these cookies are dense and chewy on the inside, with soft yet crisp edges, making them a perfect treat for any occasion.
Ingredients
- ½ Cup shortening
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ Cup packed light brown sugar
- ½ Cup molasses
- 1 large egg
- 2 Cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon for dusting cookies before baking
- 2 Tablespoons granulated sugar for dusting cookies before baking
Instructions
- Preheat your oven to 350˚ F.
- Mix shortening, salt, cinnamon, ginger, brown sugar, molasses, and egg until well blended. Stir in flour and baking powder.
- Drop leveled tablespoonfuls of dough onto a greased cookie sheet 2 inches apart. Lightly flatten using your fingers that are slightly wet. Sprinkle cookies with a mixture of cinnamon and granulated sugar.
- Bake for 12-14 minutes. Let cool on a cooling rack
Notes
Expert Tip: Lightly wet your fingers before pressing the dough down before you pop the cookies in the oven for baking. You want the dough to be about ¼ centimeter high for the perfect thickness.
Fridge: Once your soft molasses cookies are baked and cooled, store them in an airtight container at room temperature. They'll stay chewy and delicious for up to 3 days.
Freeze: If you have leftover cookie dough from this molasses cookie recipe, you can roll it into dough balls and freeze them. They'll keep well for up to 3 months in an airtightly sealed container. When you're ready to bake, just let them thaw in the refrigerator before proceeding with the recipe.
Nutrition
Serving: 1cookie | Calories: 121kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 73mg | Potassium: 124mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 12IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg