Molasses Cookies

5 from 2 votes

Molasses, ginger, cinnamon, and cloves give these easy-to-make spiced Christmas cookies their incredible flavor before they're rolled in sugar and baked to thick and chewy perfection.

Prep Time30

Cook Time10

Chill Time30

Total Time1 40

Course: Dessert

Cuisine: American

Servings:

Calories: 216kcal

Author: Allison Ferraro

Equipment

Stand mixer or electric hand mixer

Ingredients

1 ¾ cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
¾ teaspoon ground cloves
¾ cup vegetable shortening
1 cup granulated sugar (plus more for rolling cookies)
¼ cup molasses
1 large egg

US Customary - Metric

Instructions

In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves. Set aside.
1 ¾ cups all-purpose flour, 1 ½ teaspoons baking soda, ¾ teaspoon ground ginger, ¾ teaspoon ground cinnamon, ¾ teaspoon ground cloves
In the bowl of a stand mixer (or in a large bowl using an electric hand mixer), beat shortening, sugar, and molasses on medium speed until combined.
¾ cup vegetable shortening, 1 cup granulated sugar, ¼ cup molasses
Add egg and beat on high speed until blended.
1 large egg
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 paper. 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.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days. Cookies also freeze well, stored in an airtight container, for up to 3 months.

Nutrition