Soft Molasses Cookies

These soft molasses cookies are the kind of old-fashioned bake that earns a permanent spot in the recipe box. Brown sugar and light molasses give them a deep caramel sweetness, while cinnamon, ginger, and cloves add that unmistakably warm, cozy aroma. Shortening keeps the centers especially tender, while the sugar-coated exterior develops a delicate sparkle and a lightly crisp finish.

This is also a wonderfully practical cookie recipe to make with kids. The dough is simple to mix, and once it has chilled, little hands can help roll it into balls and coat each one in sugar. I especially like that the dough can be prepared ahead of time and tucked into the refrigerator until you’re ready to bake.

The original recipe lists 18 servings and a yield of 3 dozen cookies; for clearer portioning, this version treats 2 cookies as one serving, giving you 18 servings from 36 cookies.

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Ingredients

¾ cup shortening

1 cup packed brown sugar

1 large egg

½ cup light molasses

2½ cups all-purpose flour

1 tsp salt

2 tsp baking soda

½ tsp ground cloves

1 tsp ground cinnamon

1 tsp ground ginger

¼ cup granulated sugar, for rolling

Instructions

1. In a large mixing bowl, beat the shortening and brown sugar until evenly combined and creamy. Beat in the egg, then mix in the molasses until smooth.
2. In a separate bowl, whisk together the flour, salt, baking soda, cloves, cinnamon, and ginger.
3. Gradually stir the dry ingredients into the molasses mixture just until a soft, uniform dough forms. Avoid overmixing.
4. Cover the dough and refrigerate for 1 to 2 hours, or until firm enough to roll without sticking excessively.
5. Preheat the oven to 175°C / 350°F. Lightly grease baking sheets or line them with parchment paper.
6. Scoop the chilled dough into small balls, approximately 1 tablespoon each. Roll each ball in granulated sugar, then arrange them about 2 inches apart on the prepared baking sheets.
7. Bake for 9 to 10 minutes. The cookies should look set around the edges but remain soft in the centers.
8. Let the cookies rest on the baking sheet for 1 minute before carefully transferring them to a wire rack to cool.

Cooking Notes

For the softest cookies, resist the temptation to bake until the centers look completely firm. They continue setting from residual heat after leaving the oven.

Chilling is important because shortening-based dough can be quite soft at room temperature. If the dough becomes sticky while you’re shaping it, refrigerate it for another 15 to 20 minutes.

For consistent baking, make the dough balls approximately the same size. A small cookie scoop works especially well.

Butter can replace shortening, but expect slightly more spreading and a different flavor and texture. If using butter, chill the dough thoroughly before baking.

Store cooled cookies in an airtight container at room temperature for about four days. They can also be frozen for longer storage.

Nutrition

Based on the stated yield of 36 cookies, a practical serving is 2 cookies, for a total of 18 servings. The baked batch loses moisture in the oven, but this does not materially remove calories from the major ingredients.

Estimated Nutrition per Serving

Calories: 216 kcal
Fat: 9.0 g
Carb: 32.0 g
Protein: 2.0 g

The original nutrition information also reports approximately 280 mg sodium, 2 g saturated fat, and 17 g total sugars per serving.

Recipe Science

Molasses cookies combine a high-sugar dough with shortening, flour, egg, and alkaline leavening. Molasses supplies moisture, color, sweetness, and characteristic bittersweet flavor, while brown sugar contributes additional molasses notes. Cinnamon, ginger, and cloves provide the warm spice profile traditionally associated with American molasses and ginger cookies.

Shortening encourages tenderness because it coats flour proteins without adding the water found in butter. Baking soda provides leavening and helps encourage browning. Chilling makes the fat-based dough firmer and easier to portion while helping control spreading in the oven. A relatively short 9- to 10-minute bake allows the exterior to set while preserving a softer interior.

The dough can be refrigerated in advance, making these cookies convenient for everyday or holiday baking. Finished cookies should be stored airtight to limit moisture loss. Butter may be substituted for shortening, although the resulting cookies can spread differently and will have a more pronounced dairy flavor.

Dietary Notes & Health Alerts: Based on the supplied nutrition figures, saturated fat at 2 g is approximately 10% of the FDA Daily Value of 20 g, and sodium at 280 mg is approximately 12% of the 2,300 mg Daily Value; neither reaches the 20% threshold considered high. Total sugar is listed as 17 g, but the supplied information does not distinguish added sugar, so an accurate comparison with the FDA’s 50 g Added Sugar Daily Value cannot be made from the source data alone.

Why You’ll Love This Recipe

• Wonderfully Soft: Shortening, brown sugar, and molasses create a tender cookie that stays pleasantly soft after cooling.
• Classic Spice Flavor: Ginger, cinnamon, and cloves balance the rich sweetness of molasses.
• Kid-Friendly Prep: Rolling chilled dough into balls and coating them in sugar is an easy job for young helpers.
• Make-Ahead Friendly: Mix the dough earlier in the day, refrigerate it, and bake when convenient.
• Great for Sharing: A 3-dozen yield makes these practical for cookie trays, parties, lunchboxes, and holiday gatherings.

FAQ

• Can I use butter instead of shortening? Yes. Use the same amount, but expect more buttery flavor and potentially greater spreading. Keep the dough well chilled.
• Why did my molasses cookies turn out hard? Overbaking is the most common cause. Remove them once the edges are set and the centers still appear soft.
• Do I really need to chill the dough? Yes. Chilling makes this soft dough much easier to shape and helps prevent excessive spreading.
• Can I prepare the dough ahead of time? Yes. Keep it tightly covered in the refrigerator, then portion and bake when ready.
• Can these cookies be frozen? Absolutely. Freeze completely cooled cookies in an airtight freezer-safe container, separating layers if necessary.

Conclusion

There is something especially comforting about a batch of warm, spice-scented molasses cookies, and this collected recipe is simple enough to become part of your regular baking rotation. Recipes are meant to travel from kitchen to kitchen, so don’t be afraid to adjust the spices or make this one your own.

Do you like your molasses cookies extra soft, or do you prefer crisp edges with a chewy center? I’d love to hear how you bake yours.

Happy baking from my kitchen to yours!