Soft Molasses Cookies are a traditional molasses cookie recipe with a chewy soft center and crunchy, sugar-coated outside for a perfect holiday sweet! If you are looking to change up your Christmas cookie line-up this year, these molasses cookies will be an unexpected hit. The flavor and texture are phenomenal and they are so easy to make!
I cranked out a batch of these, which makes a few dozen, in about an hour. I enjoyed a couple of cookies for myself and threw the rest in the freezer for Christmas. These freeze great so you can easily make them ahead of time and avoid having to bake all your cookies during the mad dash in the last week before the holiday. But seeing we are currently in that mad dash and you are checking out this cookie recipe, that likely means that you will be doing some baking in the near future. 😉
Speaking of the mad dash before the holidays, I think my head is currently spinning. I don’t even know where to begin with all of the things I have on my to-do list. Design projects to finish, photos to take, presents to wrap and the list goes on. This time of the year is definitely chaotic, but it is also wonderful in it’s own right. I love all of the holidays and excuses to get together with friends and family. Whether it means all my siblings being home for a Christmas celebration this weekend or quality time at my in-laws on Christmas Eve and New Years, it’s always great to get together with family.
So enjoy your family time and make them some of these delicious cookies!
Soft Molasses Cookies
Ingredients
- 1/2 c. butter softened
- 1/2 c. shortening
- 1 1/2 c. sugar
- 1/2 c. molasses
- 2 eggs slightly beaten
- 4 c. flour
- 1/2 tsp. salt
- 2 1/4 tsp. baking soda
- 2 1/4 tsp. ground ginger
- 1 1/2 tsp. ground cloves
- 1 1/2 tsp. ground cinnamon
- extra sugar for rolling
Instructions
- Preheat your oven to 350°. In a large mixing bowl cream together butter, shortening, and sugar until light colored and fluffy. Beat in molasses and eggs; set mixture aside. In a seperate bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Whisk thoroughly and gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1 1/2 in. balls and roll in granulated sugar. Arrange cookies 2 1/2 in. apart on a greased cookie sheet. Bake at 350° for 11 minutes. Be extra careful NOT to over bake. Cool and store in an airtight container.
Nutrition
More treats perfect for the holidays!
Walnut Thumbprint Cookies
Caramel & Toffee Skillet Blonde Brownies
Cranberry Oatmeal Cookies with Orange Buttercream
Selah says
Hi there!
I’m making these for my Grandpa and I have not found a recipe for these that hasn’t called for more then 1/3 of a cup of molasses, I want these stronger in taste of molasses. Would you say these are a stronger molasses cookie? (Since I see you have 1/2 of a cup of molasses).
Danielle Green says
I think the molasses flavor in these is pretty distinct.
Lisa says
Can I ask…how did you thaw them out? I mean , if sounds like you baked them first then froze them. Am I understanding you correctly?
Danielle Green says
Hi Lisa, yes I baked them, let them cool completely and then froze them in resealable bags and containers. To thaw, I simply removed them from the freezer, opened the container and let thaw on the counter for 4-6 hours. Once thawed, I resealed them and they were ready to go! (I leave the container open while thawing so any moisture that might have gotten in there from the freezer is able to get out and not make the cookies soggy.)