Everyone loves soft and chewy molasses cookies!
This recipe is the stuff of cookie dipping dreams! Sweetly spiced cookies with a delicious hint of orange zest are soft and chewy; the perfect chilly weather treat.
We love any cookie that doubles as a dessert and a dippable at the same time!
But don’t confuse gingerbread cookies for molasses cookies! While they both are seasonal favorites, ginger cookies are light and crisp, while molasses cookies are soft and moist with that melt-in-your-mouth texture!
What’s in Molasses Cookies?
MOLASSES Preferably use dark or “blackstrap” molasses because it has a deep, bold flavor! If you’re short on molasses or can’t find any, using dark corn syrup is the best substitute in a pinch, but nothing takes the place of that real molasses flavor!
SPICES Molasses cookies get their distinctive flavor from cinnamon and ginger. The addition of orange zest adds a subtle pop of flavor.
BUTTER A combination of shortening and butter gives them a cake-like texture and keeps them chewy!
How to Make Molasses Cookies
- Mix Dry Ingredients – Whisk together dry ingredients except for sugar (per recipe below).
- Mix Wet Ingredients – Using an electric mixer, beat sugar, shortening, and butter until fluffy. Add molasses and the egg. Add dry ingredients.
- Roll & Bake – Roll dough into 1” balls and dip in sugar. Bake on parchment-lined baking sheets or until they are lightly browned. Cool on a wire rack and share!
Perfect Molasses Cookies Every Time
Perfect cookies start with the best ingredients!
- Start with room temperature ingredients (specifically egg and butter!).
- Measure flour by spooning the flour into the measuring cup (not scooping with the measuring cup).
- Use both shortening and butter in this recipe for a perfect texture.
- Mix the dough until well combined.
- Do not overbake.
Molasses cookies (or the unbaked dough) can be frozen in a zippered bag with the date written on it and will stay fresh for about 3 months.
To freeze, scoop the dough and roll into balls. Freeze the balls on a pan and once frozen transfer to an airtight container or freezer bag. To bake the frozen dough, thaw in the fridge overnight.
Store cookies in a zippered bag or tightly covered container at room temperature with a slice of bread to absorb extra moisture and the cookies will stay fresh for about 2 weeks.
- Thumbprint Cookies
- Nanaimo Bars
- Snowball Cookies
- Soft and Chewy Ginger Snaps
- Slice & Bake Butter Cookies (icebox cookies)
- Easy Sugar Cookies
Did you enjoy these Molasses Cookies? Be sure to leave a rating and comment below!
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon salt
- 1 ¼ cup sugar divided
- ½ cup shortening
- ¼ cup butter
- ¼ cup molasses
- 1 egg beaten
- 1 teaspoon orange zest optional
Preheat oven to 350°F. Line baking sheets with parchment paper.
Combine flour, baking soda, cinnamon, ginger and salt in a small bowl. Set aside.
Mix 1 cup sugar, shortening, and butter with a mixer on medium until fluffy. Mix in molasses. Add egg and beat until well combined.
Add dry ingredients a bit at a time until well mixed (and add orange zest if using).
Roll into 1" balls. Dip the tops in remaining sugar and place them on the prepared baking sheet.
Bake 9-11 minutes or until cookies are lightly browned.
Measure flour by spooning the flour into the measuring cup (not scooping with the measuring cup).
Use both shortening and butter in this recipe for a perfect texture.
Mix the dough until well combined.
Do not overbake.