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