Soft and chewy molasses cookies are a holiday baking staple. Molasses, ginger, cinnamon, and cloves give these spiced Christmas cookies their incredible flavor before they're rolled in sugar and baked to thick and chewy perfection. Plus those crackly tops are just so beautiful!
When you bake something great, you want to share it. That's why Santa invented Christmas cookie swaps. This time of year there's nothing more enjoyable to eat - and fun to share - than a delicious batch of Christmas cookies. I'm always so curious to see how others celebrate the holidays, and - most importantly - what cookies they bake, so I jumped at the chance to participate in this year's Great Food Blogger Cookie Swap hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen. I received the names of three fellow food bloggers, and then it was time to whip up a batch of cookies to ship off while eagerly awaiting the three dozen cookies that would be arriving at my door.
For this year's Great Food Blogger Cookie Swap I made one of my all-time favorite Christmas treats: molasses cookies. I love them because, like gingerbread, they're full of delicious spices, but they're a bit sweeter and have a wonderfully chewy texture. They're the most perfect cookie to enjoy while decorating the tree, sitting by the fire with a glass of eggnog, or before heading off to bed on Christmas Eve. This recipe makes dozens of cookies, so there will be plenty for you to share with loved ones and still have enough leftover to scarf down yourself!Print
Soft and chewy molasses cookies are a holiday baking staple. Molasses, ginger, cinnamon, and cloves give these spices Christmas cookies their incredible flavor before they're rolled in sugar and baked to thick and chewy perfection. Plus those crackly tops are just so beautiful!
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 3/4 tsp. ground cloves
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 3/4 cups vegetable shortening
- 1 cup granulated sugar (plus more for rolling cookies)
- 1/4 cup molasses
- 1 large egg
- In a medium bowl, whisk together flour, baking soda, cloves, cinnamon, and ginger. Set aside.
- In the bowl of a stand mixer (or in a large bowl using a handheld electric mixer), beat shortening, sugar, and molasses on medium speed until combined. Add egg and heat on high speed until blended. Slowly add flour mixture, blending just until incorporated.
- Pour extra sugar onto a small plate. Roll dough into balls and roll each ball in sugar. Chill the dough balls in the fridge for 30 minutes before baking.
- Preheat the oven to 350°F and place cookie dough balls 3 inches apart on a cookie sheet lined with a silicone baking mat or parchment. Bake cookies for 8-10 minutes until cookies spread and flatten. Edges should appear slightly crisped and centers should still be slightly puffed. Cool cookies on tray for 5 minutes before transferring to a wire rack to cool completely. Cookies will firm up a bit and tops will crackle as they cool.
Keywords: molasses cookies, Christmas cookies
P.S. As part of the Great Food Blogger Cookie Swap, I received a dozen delicious cookies from Jessica Erin of Stuck on Sweet, Linda of The Orange Bee, and Linda of 2 Cookin' Mamas. Be sure to snag their yummy recipes, too!
DON'T FORGET TO PIN THIS RECIPE FOR LATER!
This post was updated in November 2019 to provide an improved user experience.