Molasses Cookies Ready In 30 Minutes

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.

Make-Ahead

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.

Storage

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.

Holiday Favorites

Thumbprint Cookies
Nanaimo Bars
Snowball Cookies
Soft and Chewy Ginger Snaps
Slice & Bake Butter Cookies (icebox cookies)
Easy Sugar Cookies

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