Old Fashioned Molasses Cookies (Soft and Chewy)

Just like grandma used to make, these have just the right amount of spice and the best crackly sugar coating. They are the first to disappear from our Christmas cookie plate every year.

They’re the BEST (honest and truly). After I brought them to a school party once, someone sent out a school-wide email with a picture of them, asking who brought them (me) and could they please have the recipe.  Life has been downhill ever since.

Ingredients and Tools You’ll Need

Molasses is sticky to work with, so I always spray the inside of my measuring cup with a non-stick spray. It helps it slide out easily and clean up faster. Don’t use blackstrap molasses, extra dark molasses, or robust molasses: Grandma’s original works well in this recipe.

Sparkling sugar is coarser than normal sugar and gives the cookies a beautiful crunch and sparkle. If you can’t find it, regular white sugar will do fine.

A cookie scoop is great for these and any other drop cookies. Look for a cookie scoop with gears rather than a spring; it will last much longer.

This makes 24 cookies, but they always go fast. So, if you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• cookie sheet
• Parchment paper
• Mixing bowl
• Electric Mixer
• Plastic Wrap

Ingredients

• ¾ cup shortening (this is the secret for super soft cookies)
• 1 cup plain sugar
• 1 egg
• ¼ cup molasses (not blackstrap molasses)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 heaping teaspoon ground ginger
• 1 heaping teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ teaspoon allspice
• ½ teaspoon cloves
• sparkling sugar for rolling

How to Make

Make sure you chill the dough as the recipe states. Otherwise, the cookies will spread out too much and be flat and crispy, not soft.

Step One: Make The Cookie Dough

The first step is to beat the shortening and granulated sugar together in a large bowl until they are light and fluffy. You will want to use an electric mixer for this recipe. Either a stand mixer or a hand mixer will work perfectly fine. To get the right fluffiness, you’ll want to beat on medium speed for about three to five minutes.

Add the egg and molasses and beat into the shortening mixture until thoroughly mixed.

Mix the flour, baking soda, salt, baking powder, and all the spices together in a large bowl.

Add the dry ingredients to the sugar mixture one cup at a time, mixing on low until just combined. Don’t over-mix!

Step Two: Shape And Bake

To guarantee soft and chewy cookies, we need to chill the dough for at least an hour. This helps the cookies bake nice and thick!

Preheat the oven to 350 degrees if you have a convection oven, or set a regular oven to 375. Scoop the cookie dough into tablespoon-sized balls and roll them individually in sparkling sugar. Place the dough balls onto a prepared baking sheet with parchment paper. They will spread and flatten a bit, but can be placed about an inch apart.

Bake the cookies for 9-11 minutes until the edges are slightly darkened (9 for soft and 11 for crisp edges). The tops will crack. Let them cool on a cooling rack before you eat them.

Storage Instructions

Any leftover cookies will keep just fine on a covered plate for 1-2 days. For longer storage (up to a week), put in a cookie jar or zip-top storage bag.

Like most cookie dough, this freezes very well.  Shape, roll in sugar, and place the dough balls on a cookie sheet.  Freeze on a cookie sheet for a few hours, then place in a freezer bag and freeze up to a few months.  Add a minute or so to the baking time if baking from frozen. You can also freeze fully baked and cooled cookies and simply defrost them at room temperature. 

Answering Your Questions

More Cookie Recipes You’ll Love

• Apple cider cookies are very similar, but don’t use molasses at all.
• Old-fashioned sour cream cookies are another easy drop cookie.
• If you need an easy sugar cookie, try these super-soft family favorites.

Printable Recipe