Best Molasses Cookies! These soft and chewy ginger molasses cookies don’t need to be chilled before baking. Perfect Christmas cookie recipe!
Originally published 12/5/16. Updated with new photos and tips 11/26/18.
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.
They are perfect to whip up any time the craving strikes!
Tips for making molasses cookies
You’ll need the butter to be at the correct temperature. Cool room temperature means that the butter is soft enough to dent when you press on it, but the stick of butter should still keep its shape.
If it smooshes when you press on it, the butter is too warm. Using butter that’s too warm will cause the cookies to bake out and give you flat, greasy cookies.
What type of molasses should I use?
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, which makes it a great choice for whipping up a quick batch of cookies.
However, if your butter (or kitchen) is too warm, you may find that a quick chill in the fridge gives you a thicker cookie.
How to store molasses cookies
I store the cookies in a resealable bag or container. They stay good for about 3-4 days.
More recipes that use molasses!
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Best Molasses Cookies
- 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 1/4 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
- 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.
- 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 table salt.
- Nutrition values are estimates.
Adapted from Betty Crocker.