The Ultimate Guide to Old Fashioned Molasses Cookies: A Timeless Holiday Tradition
Step into a world of nostalgic flavors with these irresistible old fashioned molasses cookies. Perfectly embodying the spirit of the holidays, these traditional Christmas cookies offer a delightful contrast: a subtly crispy exterior that gives way to a wonderfully tender and chewy interior. For many, the festive season simply isn’t complete without the warm, spicy aroma and rich taste of these beloved treats. This recipe brings back the authentic taste of grandma’s kitchen, promising a batch of soft, perfectly spiced cookies that will become a treasured part of your holiday baking tradition.
Why You’ll Fall in Love with This Molasses Cookie Recipe
There are countless reasons why these old fashioned molasses cookies consistently steal the show on any holiday dessert table. Beyond their delicious taste, they offer a comforting sense of tradition and joy that makes them truly special:
- Authentic, Soft & Chewy Perfection: This vintage recipe delivers cookies with that coveted soft and chewy texture, perfectly balanced with a slight crispness on the edges. Each bite is a harmonious blend of the comforting warmth of traditional holiday spices, making it the ideal molasses cookie experience. It’s the texture you remember, the one that makes these cookies so utterly addictive.
- A Taste of Nostalgia: This isn’t just any cookie recipe; it’s a journey back in time to grandma’s kitchen. It captures the essence of those cherished old-fashioned molasses cookies you grew up with, or perhaps always wished you had. The robust flavors and familiar scent evoke a sense of home and tradition that modern recipes often miss.
- Generous Batch for Holiday Cheer: This recipe yields an impressive 50 cookies! This makes them absolutely perfect for spreading holiday cheer. Whether you’re planning a cookie exchange, preparing thoughtful gifts for friends and neighbors, or simply ensuring your family has enough to enjoy throughout the festive season, this large batch ensures nobody misses out on these delightful treats.
These cookies have been a beloved staple in my family for years, gracing our holiday cookie tray without fail. They are not only incredibly easy to prepare but also vanish from the platter almost as quickly as they appear. If you’re a fan of the quintessential holiday spice blend, you’ll also adore our gingerbread cookies, gingerbread biscotti, spicy gingerbread loaf, and classic gingerbread.
Key Ingredients for Your Perfect Molasses Cookies
Crafting the perfect old fashioned molasses cookie relies on a few core ingredients, each playing a crucial role in achieving that signature flavor and texture. Understanding these components will help you create the best possible batch.
- Molasses: The star of the show! Molasses is responsible for the distinct dark color, rich flavor, and the wonderful chewiness of these cookies. It’s important to note that molasses varies in flavor and intensity. For a classic, balanced taste, we highly recommend using “fancy molasses” or “dark molasses.” Grandma’s Original Molasses is an excellent brand choice for this recipe, delivering consistent results. While I personally enjoy the stronger, more robust (and sometimes slightly bitter) flavor of blackstrap molasses, it can be quite intense for some palates. If you’re new to baking with molasses, start with a dark or fancy variety for a sweeter, less assertive profile, and then experiment with blackstrap if you desire a deeper, more pronounced flavor.
- Shortening: Yes, shortening! This is a hallmark of many old-fashioned recipes, where lard or shortening was often preferred due to its cost-effectiveness and unique baking properties. While butter might be your go-to fat for many cookies, substituting it in this specific recipe simply doesn’t yield the same results. Shortening contributes significantly to the tender, chewy texture and the stable structure of these molasses cookies. Butter, with its lower melting point and different fat composition, will create a cookie with a more delicate crumb and a tendency to spread more, deviating from the traditional old-fashioned profile we’re aiming for. Stick with shortening for that authentic, desired texture.
- Spices: The harmonious blend of ground cloves, ginger, and cinnamon is what gives these cookies their quintessential holiday flavor. Each spice brings something unique to the table: ginger adds a warm, pungent kick; cinnamon offers a sweet, woody aroma; and cloves provide a deep, aromatic warmth. This combination is, for us, absolutely perfect. However, ground cloves can be quite potent, and some individuals are more sensitive to their strong flavor. Feel free to adjust the amount of cloves to suit your personal taste preferences. If you prefer a milder spice profile, slightly reduce the cloves and perhaps increase the ginger or cinnamon.
How to Make The Best Old Fashioned Molasses Cookies
Creating these delightful cookies is a straightforward process, but a few key steps ensure perfection. Follow these instructions for a batch of truly memorable molasses cookies.
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Prepare Dry Ingredients: In a medium-sized bowl, thoroughly whisk together the sifted all-purpose flour, ground cloves, ground ginger, cinnamon, baking soda, and salt. Sifting the flour helps prevent lumps and ensures a smoother dough. Set this mixture aside.
Whisking the dry ingredients ensures even distribution of flavors. Combining sugar, molasses, eggs, and melted shortening. - Combine Wet Ingredients: In a large mixing bowl, combine the granulated sugar, dark molasses, eggs, and melted (and cooled) shortening. Beat them together until the mixture is well-incorporated and smooth. Ensure the shortening has cooled sufficiently to avoid cooking the eggs prematurely.
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Form the Dough & Chill: Gradually add the dry flour mixture to the wet ingredients. Mix everything together with a sturdy wooden spoon until just combined. Overmixing can lead to tough cookies, so stop as soon as no streaks of flour remain. Once the dough is formed, cover the bowl and refrigerate the dough for a minimum of 2 hours, or ideally, overnight. Chilling is crucial as it allows the flavors to deepen and prevents the cookies from spreading too much during baking, ensuring that perfect chewy texture.
The well-chilled molasses cookie dough, ready for shaping. Sugar-coated cookie dough balls neatly placed on a baking sheet. - Preheat Oven & Prepare Baking Sheets: Once your dough is adequately chilled, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Shape & Sugar Coat: Scoop the chilled dough into tablespoon-sized balls. For consistent sizing and even baking, a cookie scoop works wonders. Roll one side of each dough ball generously in granulated sugar. This sugar coating not only adds a beautiful sparkle but also contributes to the slightly crispy exterior.
- Bake: Place the sugar-coated dough balls approximately 2 inches apart on the prepared baking sheets. Bake for 8 to 10 minutes. The cookies will puff up in the center while baking. As soon as you notice slight cracks forming on the surface and the edges appear set, remove them from the oven. Even if they still seem soft in the middle, they will continue to set as they cool. If you’re baking more than one sheet at a time, remember to rotate the racks halfway through baking for uniform results.
- Cool: Allow the baked cookies to cool on the baking sheet for at least 2 minutes. This brief cooling period helps them firm up enough to be transferred without breaking. After 2 minutes, carefully transfer the cookies to a wire rack to cool completely. This prevents the bottoms from becoming soggy and allows for optimal texture development.
- Store: Once completely cooled, store your delicious old-fashioned molasses cookies in an airtight container at room temperature. My family finds these cookies to be quite addictive, so be warned – they disappear fast!
These cookies are not just a treat; they’re a perfect candidate for holiday cookie swaps, bringing a touch of homemade tradition to any gathering.
Expert Tips for Flawless Old Fashioned Molasses Cookies
Achieving the perfect old-fashioned molasses cookie is easy with a few simple tricks up your sleeve. These tips will help ensure your cookies turn out beautifully every time:
- Cool Your Shortening: After melting the shortening, ensure it has cooled sufficiently before adding it to your wet ingredients, especially the eggs. Adding hot shortening can curdle the eggs, leading to an undesirable texture in your dough. Allow it to come to room temperature or just slightly warm.
- Molasses Measuring Trick: Molasses is notoriously sticky. To make measuring a breeze, spray your measuring cup or spoon with a non-stick cooking spray before pouring in the molasses. This simple trick allows the thick syrup to slide out effortlessly, minimizing mess and waste.
- Don’t Skip the Chill Time: This is arguably the most crucial step! Refrigerating the dough for a minimum of 2 hours (or preferably overnight) is absolutely essential. Chilled dough is firmer and less prone to excessive spreading during baking, which helps maintain the cookies’ shape and contributes to their desired chewy texture. Skipping this step often results in flat, thin cookies.
- Consistent Cookie Size: For even baking and a professional look, use a cookie scoop to portion out your dough. This ensures that all your cookie balls are roughly the same size, allowing them to bake uniformly and preventing some from being overdone while others are underbaked.
- Avoid Overbaking: Molasses cookies are best when they are soft and chewy. During baking, they will puff up in the center and appear very soft. As soon as you see the edges begin to set and small cracks appear on the surface, remove them from the oven. They will continue to bake slightly on the hot pan and firm up as they cool. Overbaking will result in hard, dry cookies.
- Proper Cooling is Key: After removing from the oven, allow the cookies to cool on the baking sheet for at least 2 minutes before transferring them to a wire rack. This initial cooling period helps them set and prevents them from falling apart. Transferring them too soon can cause them to break. Letting them cool completely on a wire rack allows air circulation, ensuring those delightful cracks and crevices settle and the centers bake fully for the ultimate chewy bite.
Frequently Asked Questions About Molasses Cookies
While you technically can, it is not recommended for this specific old-fashioned recipe if you want to achieve the authentic taste and texture. Shortening contributes to a distinct chewy texture and prevents excessive spreading that butter typically causes. Substituting butter will result in a different cookie – likely crispier and flatter, lacking the signature tender chewiness.
Flat molasses cookies are usually a result of insufficient chilling of the dough. The chilling process is vital for allowing the fats to solidify and the flavors to meld, which in turn helps the cookies hold their shape and prevents them from spreading too much during baking. Ensure you chill your dough for at least 2 hours, or ideally overnight, for the best results. Also, ensure your baking soda is fresh, as old leavening agents can affect the rise.
While the dough can become quite thick and tough to mix by hand (get those biceps ready!), it is often preferred for these specific cookies. Using a stand mixer or a powerful hand-held electric mixer can sometimes lead to overmixing the dough. Overmixing develops too much gluten, which can result in a tougher, less tender cookie. If you do use a mixer, mix on low speed and stop as soon as the ingredients are just combined, being careful not to overwork the dough.
Once completely cooled, store your molasses cookies in an airtight container at room temperature. They will maintain their freshness and delicious texture for about two weeks. In my experience, they often last even longer, staying wonderfully soft and flavorful.
Absolutely! Molasses cookies freeze beautifully, both baked and unbaked.
- Freezing Baked Cookies: Allow the baked cookies to cool completely. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will keep for up to 2 months for optimal quality. Thaw at room temperature before serving.
- Freezing Unbaked Dough: For future baking, you can freeze the unbaked cookie dough balls (without rolling them in sugar). Place the dough balls on a parchment-lined baking sheet and freeze until solid. Once firm, transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. When you’re ready to bake, remove them from the freezer, roll in sugar, and bake as directed, adding an extra 1-2 minutes to the baking time as needed.
More Delicious Cookie Recipes to Explore
If you loved these old-fashioned molasses cookies, be sure to check out some of our other cherished cookie recipes perfect for any occasion:
- Old Fashioned Peanut Butter Cookies
- Best Chewy Snickerdoodle Cookies
- Cut-Out Sugar Cookies
Best Homemade Old Fashioned Molasses Cookies Recipe
Old fashioned molasses cookies are a traditional holiday cookie. Slightly crispy outside and chewy tender inside. Chock full of those holiday flavors!
Course: Cookie, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes (excluding chilling)
Servings: 50 cookies
Calories: 134 kcal per cookie
Author: Leigh Harris
Print Recipe
Ingredients
- 4 cups sifted all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- 4 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup dark molasses
- 2 eggs
- 1 1/2 cups shortening, melted and cooled
Instructions
- Whisk the flour, cloves, ginger, cinnamon, baking soda, and salt in a medium-sized bowl, then set aside.
- Mix the sugar, molasses, eggs, and melted and cooled shortening together in a large bowl.
- Add the dry flour mixture to the wet ingredients and combine with a wooden spoon until just incorporated. Refrigerate the dough for at least 2 hours, or up to overnight, to allow flavors to develop and prevent spreading.
- Preheat the oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper.
- Roll the chilled dough into tablespoon-sized balls. Dip one side of each dough ball into granulated sugar and place them about 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes. If baking multiple sheets, rotate racks halfway through baking for even results.
- Allow the cookies to cool for 2 minutes on the pan before transferring them to a wire rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature.
Notes
You can substitute butter, but please be aware that it will significantly change the taste and texture of these old-fashioned soft molasses cookies, making them less chewy and more prone to spreading.
Storing: Store completely cooled cookies in an airtight container at room temperature for about 2 weeks. They tend to last much longer if kept properly.
Freezing Baked Cookies: Allow baked cookies to cool completely. Place them in a freezer-safe container or bag, separating layers with parchment paper, and freeze for up to 2 months for the best quality.
Freezing Unbaked Dough: Freeze unbaked cookie dough balls (without rolling in sugar) on a parchment-lined baking sheet until solid. Then transfer them to an airtight container or freezer bag and freeze for up to 3 months. When ready to bake from frozen, you may need to add 1-2 minutes to the baking time.
Nutrition Information (per cookie)
Calories: 134kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 138mg | Potassium: 62mg | Fiber: 1g | Sugar: 11g | Vitamin A: 10IU | Calcium: 10mg | Iron: 1mg