Best Molasses Cookies (2024)

Updated on January 18, 2023|By Kate|23 Comments

This post may contain affiliate links.

Best Molasses Cookies! These soft and chewy ginger molasses cookies don’t need to be chilled before baking. Perfect Christmas cookie recipe!

Out of all of the seasonal winter flavors, gingerbread is my favorite. I love the combination of the molasses and the warm spices in gingerbread.

My mom made gingerbread and molasses cookies around Christmas each year, and the smell of the gingerbread always takes me back.

And these really are the best molasses cookies! I make this recipe every year.

The cookies are soft in the middle with just a little chew at the edges, and the dough doesn’t need to be chilled before baking, so it’s as quick and easy as it is tasty.

How to make molasses cookies

Step 1: Preheat oven to 325F.

Step 2: In large bowl, beat brown sugar, shortening, butter, molasses, and egg until well-combined.

Step 3: Stir in remaining ingredients except granulated sugar.

Step 4: Shape dough by rounded tablespoonfuls into 1 ½-inch balls. Dip tops into granulated sugar.

Step 5: On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.

Step 6: Bake 10-15 minutes or just until set. The cookies will still look a little wet in the cracks, but the tops and edges should be set. The cookies will also be a little puffed up but will deflate as they cool.

Step 7: Let cookies cool on cookie sheet for 5 minutes, and then remove cookies to cooling rack.

Tips

You’ll need the butter to be at the correct temperature. Cool room temperature means that the butter is about 68F. It should be soft enough to dent when you press on it, but the stick of butter should still keep its shape.
If the butter smooshes when you press on it, it’s too warm. Using butter that’s too warm will cause the cookies to bake out and give you flat, greasy cookies.

Recipe FAQs

What type of molasses should I use to make molasses cookies?

I recommend using either mild or robust molasses. Blackstrap molasses will give the cookies a bitter flavor.

Do I need to chill the dough?

This dough doesn’t need to be chilled. However, if your butter, or your kitchen, is too warm, you may find that a quick chill in the fridge gives you thicker cookies.

Storage

Store the cookies in an airtight container at room temperature. They will keep for about 3-4 days.

More recipes that use molasses!

If you’ve tried this molasses cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You cansubscribeto receive my latest recipe newsletters orfollow meonFacebook,InstagramandPinterestfor even more delicious food.

5 from 16 votes

Best Molasses Cookies

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Ingredients

▢ 1 cup packed brown sugar
▢ 1/2 cup shortening
▢ 1/4 cup butter at cool room temperature¹
▢ 1/4 cup molasses²
▢ 1 large egg
▢ 2 ¼ cups all-purpose flour
▢ 2 teaspoons baking soda
▢ 1 teaspoon ground cinnamon
▢ 1 teaspoon ground ginger
▢ 1/2 teaspoon ground cloves
▢ 1/2 teaspoon kosher salt³
▢ 1/4 cup granulated sugar

Instructions

Preheat oven to 325F.
In large bowl, beat brown sugar, shortening, butter, molasses, and egg until well-combined.
Stir in remaining ingredients except granulated sugar.
Shape dough by rounded tablespoonfuls into 1 1/2-inch balls. Dip tops into granulated sugar.
On ungreased cookie sheet, place balls, sugared sides up, about 2 inches apart.
Bake 10-15 minutes or just until set. The cookies will still look a little wet in the cracks, but the tops and edges should be set. The cookies will also be a little puffed up but will deflate as they cool.
Let cookies cool on cookie sheet for 5 minutes, and then remove cookies to cooling rack.

Video

Notes

The butter should dent when you press on it but shouldn’t lose its shape. If the butter smooshes when you press on it, it’s too warm.
Mild or robust molasses will work. I don’t recommend blackstrap molasses as it has a bitter flavor.
Or 1/4 teaspoon of table salt.
Nutrition values are estimates.

Nutrition

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Originally published 12/5/16. Updated with new photos and tips 11/26/18.

Adapted from Betty Crocker.

New Recipes In Your Inbox!

Subscribe to the newsletter for more delicious recipes!

Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

Reader Interactions

Love this recipe?

Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!

5 from 16 votes (7 ratings without comment)