Soft Molasses Cookies
Our old-fashioned Soft Molasses Cookies are super soft (not crispy) and packed with the rich flavors of molasses, ginger, and cinnamon. This particular recipe is based on an old Shaker cookie recipe from the 1920s and has been enjoyed by generations of bakers and cookie lovers!
Notes: Be sure to use “dark” molasses.
These cookies will stay fresh covered at room temperature for one week.
Photo Credit:
Ingredients
Instructions
Preheat the oven to 350 degrees F.
In a large bowl, cream the shortening and sugar until light and fluffy. (If using a mixer, beat on high speed about 2 minutes.)
Add the molasses and beat until combined.
Add the egg and beat well until combined. Scrape down the sides and bottom of the bowl as needed.
Sift the flour, soda, salt, and spices together.
Add a little of the dried ingredients at a time to the creamed mixture. Optional: Cut in a few raisins at the same time.
Form dough into small balls (about the size of a golf ball) and roll in sugar. Place on an ungreased baking sheet, about 3 inches apart.
Bake for 10 to 15 minutes or until browned and edges appear set.
Let cool for five minutes on baking sheet before transferring.
Yield:
Preparation Method
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Reader Comments
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Did not end well...
It was a mistake to use shortening the cookies didn’t spread out at all, and the recipe lacks specific details, such as what type of sugar to use.
molasses cookies recipe
Hi, Joel. If our recipes simply say “sugar” that means granulated white sugar. Otherwise we woud specify–confectioners’ sugar, coconut sugar, brown sugar, etc.
Best ever Molasses Cookies
OK I've used this recipe several times with great results. My Husband raves about how delicious these cookies are, and says they're even better than the ones that we use to get at a local restaurant! Now that's really some compliment because the restaurant ones are super good!! These have become a staple to our dessert menu! Thanks OFA for this recipe!
molasses cookies recipe
We are so glad that you and your family enjoy these cookies so much. What a wonderful compliment! Thank you, Lori.
Oh, my!
Terrible. A waste of time. What the heck? Yes, I added water which was strange to see in a cookie recipe.
molasses cookies
Hi, Beth. We are sorry you were disappointed in the cookies. We went back into the kitchen and modified the recipe.
Just say NO to H2O!
Water might make this dough easier to mix and handle, but it will make the resulting cookies like dry cake, and somewhat tough. Skip the water unless you like cookies that are like the storebought packaged kind. If you omit the water, though, this recipe will make a wonderful old-fashioned molasses crinkle cookie.
This is not a good recipe at
This is not a good recipe at all. These are not like traditional molasses cookies!
I followed the recipe exactly. Very disappointed that I wasted my time making these.
molasses cookies
Hi, Julia. We are sorry you were disappointed by the cookies. We went back into the kitchen and modified the recipe.
Be careful!
I did not add the water or raisins. That would have been a disaster. The temp was too high; use 350 and only for 6 min or so.
Water
If I am not adding raisins I still add the water?
Thank You
molasses cookies
Hi, Denise. We have modified the recipe and hope you enjoy it.
Texture and appearance of cookies
These cookies were very cake like, not at all what I expected. They puffed up and did not look like the photo.
Error in recipe
In a large bowl, cream the shortening and sugar until light and fluffy. (If using a mixer, beat on high speed about 2 minutes.)
Add the molasses and beat until combined.
Add the unbeaten egg and molasses and beat well until combined
You are telling us to add the molasses twice and you are not telling us when to add the water. Would love to see this corrected. It does look like a really good and easy recipe.
old fashion molasses cookie recipe
Your wish is our command, Christine!