Perfectly Soft and Chewy Molasses Cookies
Soft and Chewy Ginger Molasses Cookies are one of those treats I could probably eat every day for the rest of my life and never get tired of it. They are just SO perfectly spicy, chewy, soft and flavorful. It’s basically a Christmas cookie dream come true! You can also use them to make these Ginger Molasses Sandwich Cookies!
Parent fail of the day (year?): I just realized this morning that my kids don’t even bother waiting for me to yell “WE’RE LATE, RUN!!” anymore when they jump out of the car in the morning at school drop off. They just hit the ground sprinting as fast as they can, high-tailing it to class like that’s totally normal and expected. And for them, it is normal, because I couldn’t make it early to school drop off if my life depended on it.
My friend Emily over at One Lovely Life asked on Instagram the other day about what you’re GOOD at as a mom. I know that I’m a total failure when it comes to being punctual, doing awesome hairdos for the girls, and making sure my kids are not wearing plaids and florals together. But I am pretty good at making sure there are always freshly baked cookies around. We all have our talents, right?? What are you best at when it comes to parenting?
Look, see? Alive, clothed, and full of cookies. (They must be, why else would they look so happy?) What more could you possibly need?
How to make molasses cookies
Today’s recipe for Soft and Chewy Ginger Molasses Cookies is from my brother-in-law Spencer, whose family calls them Molasses Crinkles. In my mind, crinkle cookies are distinguished by rolling in powdered sugar (like the classic Chocolate Crinkle cookies, which I’m posting a recipe for coming up later this month!) Molasses cookies, on the other hand, are rolled in granulated sugar before baking to get that perfect sugary CRUNCH when you bite into it, so molasses cookies it is.
There are lots of different recipes for Molasses Cookies out there, and many of them are alike. I posted this recipe for Soft Ginger Cookies back in 2012, which is pretty similar, but I think today’s Molasses cookies will be my go-to from now on.
The difference between molasses cookies and gingersnaps
As I was researching the recipe and looking up similar ones, I realized that these Molasses cookies are nearly identical to Gramma Prudy’s Classic Gingersnaps, which is a legendary cookie in my husband Eric’s family. The differences? Butter vs. shortening, white sugar vs. brown sugar, and the amount of baking soda. And of course, the bake time.
Today’s tried-and-true recipe for Molasses cookies calls for all butter-flavored shortening and no butter. Now hold on, hold on, cool your jets, put away your pitchforks, all you butter-philes. Although I’m definitely not in the “shortening will kill you” category, I’m firmly entrenched in the “butter tastes better” category, so I use it in all of my cookies.
But there are two reasons I use all shortening in these cookies: 1) the cookies are spicy enough from the ginger and cinnamon that the butter flavor doesn’t have as important of a role as it does in, say, chocolate chip cookies. And 2) we want these cookies to PUFF. To get an effortlessly tall cookie, use shortening. It will never fail you!
If you want to swap the shortening for all or partial butter in this recipe, go for it! They will still bake up great! They just will be a little bit more like gingersnaps: flatter and more crisp. Molasses cookies are meant to be tall and puffy and soft dreamily thick in the center. That’s exactly what today’s recipe (as written) will give you.
The other big difference between molasses cookies and gingersnaps is the bake time. Molasses cookies rolled about the size of a walnut should not be baked much past 8-9 minutes. The minute that you see cracks forming on top of the cookies, take them out and let cool.
I am posting this recipe as the first half of another Christmas cookie coming your way soon. It involves these cookies and BUTTERCREAM FROSTING and I could not be more excited, because they are basically my favorite Christmas cookie of all time, and I finally perfected them. It really is the most wonderful time of the year!! (Christmas cookie time!) UPDATE! Here is the recipe for Ginger Molasses Sandwich Cookies with Buttercream Frosting. It takes these cookies to a whoooole nother level guys.
Never enough COOKIES!!
Ginger Molasses Sandwich Cookies with Buttercream Frosting << my all time fav!!
Gramma Prudy’s Classic Gingersnaps << Like today’s recipe, but crispier and flatter :)
Chocolate Chunk Gingerbread Cookies << chocolate and ginger: amazing combo, right?
Nutella Stuffed Gingerbread Cookies << everything is better when it’s stuffed with Nutella.
Orange and Ginger Cookies with Chocolate Drizzle from A Family Feast
Chocolate Ginger Molasses Cookies from Well Plated
Gingerbread Cookie Rings from In Katrina’s Kitchen
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Soft and Chewy Ginger Molasses Cookies
Ingredients
- 3/4 cup butter-flavored Crisco*, room temperature
- 1 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 2 & 1/4 cups all purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 2 teaspoons baking soda
- 1 & 1/2 teaspoons powdered cinnamon
- 1 & 1/2 teaspoons powdered ginger
- 1/2 teaspoon powdered cloves
- 1/2 cup granulated sugar, for rolling
Instructions
- In a large bowl or stand mixer, add 3/4 cup butter flavored Crisco and 1 cup brown sugar. Beat well until smooth, about 1 or 2 minutes. Scrape the sides and bottom of the bowl.
- Add 1 egg and 1/4 cup molasses. Beat well, scraping sides, until fully incorporated.
- Add 2 and 1/4 cups flour, but don't stir yet. Make sure you spoon the flour into the measuring cup so that it doesn't get packed.
- On top of the flour, add 1/2 teaspoon salt, 2 teaspoons baking soda, 1 and 1/2 teaspoons cinnamon and ginger, and 1/2 teaspoon cloves. Use a small spoon to stir all the dry ingredients into the flour.
- Beat well until just barely combined. Scrape the sides and bottom of the bowl and make sure that all the flour is incorporated, but do not over mix. (or you will get tough cookies.)
- Cover the bowl and chill in the fridge for about 2-3 hours, until it is completely cold. Do not skip this step or you will get flat cookies!
- Preheat the oven to 350 degrees F. Line baking sheets with silicone baking mats or parchment paper.
- Add about a 1/2 cup sugar to a small bowl.
- Shape the dough into walnut-sized balls, about 1 and 1/2 inches across. Roll the dough in the sugar to coat completely, then place on a lined baking sheet with about 2 inches of space between each one.
- Bake at 350 for 8-9 minutes, just until the tops start to crack. As soon as you see cracks, take them out! Keep an eye on them, because every oven is different. If you let them bake too long, they will fall flat after you take them out of the oven.
- Sprinkle with additional granulated sugar if you want, for extra sparkle.
- Let cool on the pan for about 5 minutes, then transfer to a cooling rack. You have to eat at least one of these while they are warm, it's mandatory.
Notes
Nutrition
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DELICIOUS, CHEWY, AND QUICKLY BECAME A FAMILY FAVORITE.
Do not make with butter, epic fail! Turns into a greasy blob on pan😢
Oh no Bea, I’m so sorry! If you want to use butter, try out my Gingersnaps recipe! They are similar in flavor but will be thin and crispy. You could also try either recipe with half butter half shortening, I think that will work better.
I can’t begin to tell you how wonderfully delicious these cookies are. My oldest daughter reminded me that they taste exactly like the giant molasses cookies we bought from a tiny bakery near our summer home. We bought dozens and dozens for over 10 years until they closed. Today I’m making a double batch to send as a nostalgic Xmas gift to my other children. I can’t wait to hear their joyful comments. Thank you for posting your great recipe. Our family will definitely want to join your fan club 🥰❗️
I made these cookies for my cookie exchage party and you cant even taste the molasses or the spices. I have had better from a bakery.
Thank you so much for this recipe! Cookies turned out perfect! Soft, chewy, flavorful!
Omg best recipe yet!! I was worried about the amount of baking soda as my son is sensitive to the taste of it in many recipes but went according to the list and they are DELICIOUS!! Soft and chewy in part because they’re undercooked, too much so for our taste after 9 minutes but just right after 10. This will be our new Christmas tradition!
This is my go-to favorite cookie! They come out perfectly soft and perfectly spiced. Follow the tips for not over baking.
This is the third time I made these. Once with butter and twice with butter flavored Crisco. The butter ones were crisper. The shortening ones were much softer, and I thought less flavorful, but the ginger and the cloves linger on the palate. Today I doubled the batch to make the cream filled ones. I think I made my cookies too big. A double batch gave me 53 cookies. Also I had to cook them for 10 minutes. They truly are a great cookie. I plan on adding a small amount of the cookie spices to the buttercream filling.
I’m so glad you are liking the recipe Richard! You are a pro after all those batches. Love the idea of adding a little spice to the buttercream!
Could I use regular shortening? Or does it have to be butter flavored? I don’t want to mess with the flavor too much but I’ve got regular shortening on hand already. Thanks!
Hi Allison, I think regular shortening will be okay! The spices are strong in this recipe and that helps with the lack of butter flavor. Let me know what you think!
Fabulous recipe. The cookies are incredibly delicious. We happened to have pumpkin ice cream the first time I made these and the combination created fantastic ice cream sandwiches.
What that sounds amazing Sandra! I so want to try that! Thanks for sharing :)
Karen, for your eyes only! I made these last year and my sister-in-law swooned! Everyone loved them, so tasty, so soft and chewy, so easy to bake. This year, I got a little more adventurous and decided to made 7 different cookies to mail to my 6 brother’s anf 7 of their adult children. I had copied out the recipe last year and had it in my notebook. It was only later that I realized I didn’t have the second page, the one to tell me how long to bake them. No worries, right? I could do this! 2 ovens going, open cookie tins on every surface, cooling cookies on racks, dough chilling, no problem. Except I baked them too long. I was thinking 11 minutes, they looked puffy, but not done, 2 more minutes, better take them out. Tried to eat one a while later, hockey pucks, I tell you, hockey pucks!! My dogs won’t even eat them! Will be making them tomorrow along with the andes mints chocolate chip cookies, my Mother’s cranberry white chocolate pecan cookies, her fabulous zucchini bread, my pumpkjn bread, snowballs and Biscochitos, New Mexico’s famous Christmas cookie. All to be mailed to Texas, Colorado and California. You have no idea how many times i think of you when I’m cooking or baking and think, “What would Karen do?”. Wish me luck!
Do you use fresh ginger for the cookies?
Hi L! No I use powdered ginger!
Oh no! I am to the chill part of this recipe and I’ve mixed in fresh ginger. Thoughts? I was even curious about this so I read the whole post and couldn’t find a specification so with ginger I typically assume fresh. I think it would be a great idea to clarify the post!
I was also looking through the comments, curious to see if it was possible to chill in the fridge overnight – or if that would be too long?
Hi Sara! I think it will be delicious! I’ve updated the recipe to say powdered ginger. And yes, chill in the fridge up to 3 days!
I made the recipe to a T! I even spooned my flower.
They never fell flat. They stayed in the round ball. They cracked at 9 min, but it was a dough ball. :( not sure what happened? I didn’t miss one ingredient. I’m baffled. The flavor was definitely there. They were not moist.
Hi C! That is so strange! I’ve never had that issue, and since I wasn’t in the kitchen with you I just can’t say what happened. Is it possible you missed the baking soda? I’m sorry it didn’t work out.
This happened to me as well. I triple checked the ingredients. It’s all there
Could you use coconut oil instead of shortening or would that change the flavour too much?
Hi Linda! I actually would worry that the cookies would spread too much with coconut oil. I’m inexperienced with it, so I can’t say for sure! Tell me how it goes!
These are the best!!! They are so good I make some for my family, then make more to give out as gifts!!! Never a disappointment!!!
Thanks Karen!!
Christie
Can you make them bigger? Like moom pies.
Hi Christina! Sure, make them as big as you like! Just up the baking time a bit and keep an eye on them. Enjoy!
Hands down…best ginger molasses cookie I’ve ever had. Better than my mom’s recipe…which is sacrilegious to even mutter! This is my new go to recipe…I’m making to hand out to my neighbors as a treat. Thanks for sharing!!
Oh no, don’t tell Mom!! Haha! I’m so glad you like the recipe Melissa! It’s a good one for passing to neighbors, we always hand these out at Christmas. Thanks so much for commenting with a review!
I’m sending this recipe to my three daughters. I sent them these cookies in the mail – they are in college – and they loved them so much that they asked for the recipe. They are perfectly soft and absolutely delicious.
That is awesome Jackie! I remember when my mom would send me care packages in college. It’s the best. You’re a good mom :) So glad you all enjoyed the recipe!
These are the best cookies I have ever tasted. I love them, adore them,. they are so good. I am making them now again. Thank you for the recipe
I adore them too Domenica! I’m so glad you are enjoying the cookies, and thanks for reviewing!
Hi Karen! It’s Christmas Eve morning and I am making these to go with our lunch today. (I’m also making your cheesy potatoes and biscuit egg bake for tomorrow.) I just have one suggestion (and I know it’s my fault for not reading all the way through first): if cookie dough needs to be refrigerated, could you put a note of that at the beginning of the recipe? I was following along step by step and audibly gasped when I saw this dough has to be refrigerated for 2-3 hours! Lol! Thankfully, I’ve got the time today. ;) Thank you so much for sharing your recipes with us! I’m a big follower (obviously by all the recipes of yours I’m making today!!) and know that we would be friends if I didn’t live in Iowa. We have 4 kids, too. It’s a wild ride, but SO much fun! Thanks again, and Merry Christmas!!
I looooooove these cookies! I followed the directions to the T, and they came out perfectly. I like others would have eaten through the double recipe of cookies I made, but I promised to bring them to the staff at my Physical Therapy class. They loooooooved them too. Just the very best.
I do have a question, what do you think of my trying this recipe using All Spice. Does a person use All Spice for particular baked goods only?
Thank you for your great recipe. Jani
Hi Juliane! I’m so glad you loved the cookies! And what a lucky phsical therapy class :) And yes if you wanted to use Allspice I would replace half the cloves with allspice in it’s place. I bet it would taste great!
I just made these and they are very good. I am thinking about doing another batch and using 2 cups of flour and 1/4 cup of cocoa powder…what do you think???
Hey Tammy! I’m sure it would taste great! I like the ginger flavor to reign for my cookies, but a little chocolate never hurt anyone!
Made this cookie last year, among others, and everyone said it was their favorite. This year, it was the only cookie I made to include in goody bags. Unfortunately (or not!), I ate the first batch myself . . . Great recipe!!!!
Haha Pat, I’ve been there myself!! So glad you are enjoying the recipe! Thanks for commenting :)
Made these again this Christmas. SO. Stinkin’. Good! They’re like CRACK to me!! YUMMMM!! Thank you for yet another great recipe!! :) Merry Christmas!
Hi, is the clove supposed to be ground clove?
Hi Stephanie, yes ground cloves!
I just have to tell you how funny it was this morning looking for a good beef and barley soup recipe only to find one from “the food charlatan” that I’m going to try tonight. Then I proceeded to grab my go-to cookie recipe only to find it from, you guessed it! The Food Charlatan!!! I love it! Thank you so much!!! I can’t wait to try the soup and I love these cookies!
Ha, that is awesome Dena! Sounds like you know a good cookie and a good soup when you see it :) Enjoy the soup, it’s a reader favorite, and enjoy the cookies, it’s a family legend! Merry Christmas!
Hi! I’ve never made molasses cookies before. Do you think these would work with a Christmas tree cookie cutter?
Hi Jill! No, these are not cookies meant to be rolled out and cut with cookie cutters. They are drop cookies. Hope this helps!
Has anyone tried making a gluten free version of these? They look amazing!
I haven’t tried it Noelle! Cookies are pretty tricky when it comes to making them gluten free. My friend Sarah over at Snixy Kitchen is a master gluten free baker, so I recommend you try out her Ginger Molasses Cookies! (You can sub butter for the bacon fat.)
Thanks so much! I went ahead & made yours with 1/2 Bob’s Red Mill GF 1:1 flour and 1/2 regular flour (daughter has a sensitivity, I do not). They are so good! Amazing spice flavors, great texture. I am going to try all GF, I think it should work fine. Thanks so much! I’ll check out Snixy Kitchen too! Thank you & Happy Thanksgiving.
Oh awesome Noelle! I’m so glad they worked out! That is really good to know. I always use bob’s red mill too, great brand. Thanks so much for sharing! Happy Thanksgiving!
I followed this recipe for soft and chewy ginger molasses cookies using shortening & baked for 10 min. The cookies stayed in the ball form and did not spread out at all. What did I do wrong?
Hi Wendy! Is it possible you packed your flour instead of spooning and leveling? It sounds like you had a bit too much flour.
Thank you for the response! I just realized that I forgot the baking soda too!! I’ll have to try it again and watch the flour and add the soda 😋
Oh yeah the soda will definitely help!! Let me know how it goes a second time around!
I literally CANNOT stop eating these!! I’m a person who can’t stand crispy cookies so I never get to enjoy ginger snaps. These are the best of all worlds. I didn’t have butter flavored shortening so I did 2/3 shortening to 1/3 butter and they still turned out perfect and soft and so much spice flavor, though I think I made them a little big because they had to cook a little longer
I’m so glad you are enjoying them Ashlee! Great idea combining butter and shortening! Thanks for commenting! I need to make myself a batch soon it’s been way too long :)
I have made your soft and chewy ginger molasses cookies several times now and they are absolutely the BEST. Thank you for sharing this recipe.
I’m so glad you are loving the cookies Sue! They are some of my favorites! Thanks for the review :)
Can you freeze the dough of the ginger molasses cookies?!
Hey Markee! Absolutely. Dough freezes great. I like to shape into balls, freeze, and then bake straight from frozen.
I made these (with 1/2 butter, 1/2 shortening). They came out perfect & they were incredibly moist and delicious! I baked for exactly 8 minutes. And I usually follow your advice and chill the dough, but this time I didn’t have time to chill. Don’t know if they would have gotten crispy or fell flat after they cooled–they didn’t last that long! I’ve made at least a dozen of your recipes now, and every single one has been amazing! You rock! :)
I’m so happy to hear that you are trying and loving the recipes Jennifer! I love these cookies, you can’t go wrong! Thanks so much for commenting and reviewing, it means so much to me :)
FABULOUS RECIPE!!!
Your children are so adorable!!!! I plan on making these amazing cookies in the next few days!! I can’t wait to try them!!!
Ah thank you Sue! I think they are adorable too! ;) Enjoy the cookies!! Merry Christmas!
I make a recipe very similar to this, but when I want jumbo cookies I usually make these by 1/4 cupful and bake a little longer….so good!!!
Ooh I’m a sucker for giant cookies Donna! I’m trying that next time!!
Karen, once you have mixed the dough and must refrigerate, instead of 2-3 hours is it ok to leave it overnight or is it going to harden too much?
Oh you can totally leave it over night Marie! That’s true for most cookies, even butter ones, you can just let it sit on the counter for a few minutes if it gets too hard. But since these are shortening, you will be able to roll them straight from the fridge, no problem! Great question!
These are the best cookies!!! I used fresh ginger and they are amazing!! My new go to Christmas cookies! And yes, I made the buttercream filling! Love them!
Fresh ginger would totally kick these up a notch! I love that idea Shan! I’m so glad you made the frosting, YASSS.
I’ve never baked with cloves before.. is this ground cloves or whole cloves to be used? I’m so excited about this cookies and don’t want to mess it up haha.
Hi Mamie! Use ground cloves! Enjoy the cookies, let me know how it goes!
I just made these, but i somehow missed the chill step! They came out exactly how you said-flat. Flat, but SO GOOD. I will definitely make again!
Ah so sorry Jenn! The nice thing about these cookies though is that even if they are flat, at least they are still soft :) I’m so glad you liked them!
Fresh grated ginger or ginger powder??
Hey Sean, great question, powdered ginger!
Can you just use all butter
Hi Mindy! You sure can, but they will be flatter and will crisp a bit more. Not ideal for sandwich cookies. I’m usually an all-butter girl myself, but I make an exception for these cookies!
Hi Karen. LOVE these cookies! I eat vegan, but they’re so easy to make that way–just substitute egg replacer for the egg! (Ok, maybe it’s not healthy vegan, but hey, we’re talking cookies here, not salad. :) ) Delicious. Even my picky dad loved them! And that’s saying something.
That is perfect Karen! I’m so glad you commented with the faux egg tip! I’m sure other vegan readers will appreciate that. I’m glad you and dad liked the recipe, it’s the best when you win over a picky eater :) Merry Christmas!!
Oh my goodness, I’m drooling! I first landed on your blog about these ooey-gooey-chewy cookies with the buttercream frosting; I’m so going there! I think I just died and went to heaven! I can’t wait until Christmas to make them LOL!!! I’m going to eat them all myself and THEN make them again for family and friends. They look so good, thank you!!!!!!
Don’t wait Nancy, I think you need to make a test batch right NOW just to make sure they are good enough for family and friends :) You will have to let me know how it goes! Enjoy, and Merry Christmas!
Just had to come back and say that these are my absolute favorite cookies! I’m making them again today. I make your sandwich butter cream frosting recipe – YUM!! Everyone LOVED them – this batch is for moi. :)
Can I use plain shortening instead of the butter-flavored version? I have never liked the taste of it in baked goods.
Hey Meredith, absolutely! Great question. Any shortening will do!
I already have a batch of these AND a batch of Prudy’s Gingersnaps in my freezer waiting for Christmas baking. There cannot be too many spicy ginger-flavored cookies in this house at Christmas. So glad Spencer shared these with us!
And that picture of those kids . . . words cannot say how much I love that picture. It’s on my Christmas card this year I love it so much.
You are on top of your game Kris!! All I have are butter pecans in the freezer and a batch of these minus 12, because I baked up one last batch on the day I posted (because I’m THE WORST at taking notes while testing recipes and I couldn’t remember how many they made or the exact bake time, I’m such a dummy) and then I proceeded to eat like SIX of them before noon.
Can’t wait to try these cookies. What kind of molasses do you use?
Hey Terri! It’s just a matter of taste but I use Grandma’s unsulphured original. I’m sure that’s considered “light”.