Soft Molasses Cookies

Easy recipe that makes soft ginger molasses cookies with no chilling needed.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 131kcal

Preheat oven to 325F.
In large bowl, beat brown sugar, shortening, butter, molasses, and egg until well-combined.
1 cup packed brown sugar, ½ cup shortening, ¼ cup butter, ¼ cup molasses, 1 large egg
Stir in remaining ingredients except granulated sugar.
2 ¼ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon kosher salt
Shape dough by rounded tablespoonfuls into 1 ½-inch balls. Dip tops into granulated sugar.
¼ cup 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.

Butter: 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.
Molasses: Mild or robust molasses will work. I don't recommend blackstrap molasses as it has a bitter flavor.
Salt: Or 1/4 teaspoon of table salt.
Nutrition values are estimates.