Best Molasses Cookies Recipes

CHEWY GINGER MOLASSES COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
• Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
• Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.

MOLASSES COOKIES

Steps:

• In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
• Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

CHEWY MOLASSES-SPICE COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
• Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
• Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

SOFT MOLASSES COOKIES

Steps:

• 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 another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.

GIANT MOLASSES COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Fold in pecans. , Shape into 2-in. balls and roll in coarse sugar. Place 2-1/2 in. apart on ungreased baking sheets. Bake 13-15 minutes or until tops are cracked. Remove to wire racks to cool.

GRANDMA'S® MOLASSES GINGER COOKIES

Steps:

• In a large bowl, whip together sugar, butter, molasses, egg, and vanilla. Mix in flour, baking soda, baking powder, and spices until dough comes together. Wrap well and refrigerate overnight.
• Preheat the oven to 350 degrees F.
• Roll cookie dough into 1-inch balls and roll in sugar to coat. Arrange on rimmed baking sheets. Bake for 15 minutes.

WWII OATMEAL MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
• In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually mix in the dry ingredients. Stir in walnuts and raisins. Drop by teaspoonfuls onto ungreased baking sheets.
• Bake for 10 to 12 minutes, or until slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHEWY RAISIN MOLASSES COOKIES

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside. , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the oats, flour, baking soda, salt and cinnamon; gradually add to the creamed mixture and mix well. Stir in raisins. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

OLD-FASHIONED MOLASSES COOKIES

Steps:

• In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
• Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture. Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing.

SOFT MOLASSES COOKIES

Steps:

• Cream together shortening and brown sugar.
• Stir in egg and molasses and mix well.
• Fold in dry ingredients and stir.
• Cover and chill till firm (1-2 hours).
• Preheat oven to 350°.
• Roll dough into small balls and roll in white sugar.
• Place on lightly greased cookie sheet.
• Bake at 350° for 9-10 minutes.
• Leave on sheet one minute until set.
• I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !

CRACKLE TOP MOLASSES COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
• Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

CHEWY MOLASSES COOKIES

Steps:

• Preheat oven to 375 degrees. Melt shortening and allow it to cool.
• In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
• Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
• Chill dough about half an hour or until firm.
• Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
• Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
• Cool on racks before storing.

SOFT MOLASSES DROP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat sugar, sour cream, butter, shortening, molasses and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ginger and salt.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Sprinkle with additional sugar while warm.

MOLASSES SPICE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, ginger, cinnamon and cloves. Gradually add to the creamed mixture and mix well., Shape into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until the tops crack. Remove cookies to wire racks to cool.

MOLASSES SUGAR COOKIES

Steps:

• In a large bowl, combine the oil, sugar and molasses. Add egg; mix well. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; add to sugar mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle., Shape dough into 1-in. balls; roll in additional sugar. Place 3 in. apart on greased baking sheets. Bake at 375° for 7-9 minutes or until tops are cracked and edges are set. Cool for 2-3 minutes before removing from pans to wire racks.

MOLASSES RAISIN COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon, salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool.

MOLASSES-GINGERBREAD COOKIES

Steps:

• Whisk together flour, baking soda, salt, and spices in a medium bowl.
• Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
• Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze for 15 minutes.
• Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
• Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
• Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).

SOFT AND CHEWY MOLASSES COOKIES

Steps:

• In a large bowl, cream butter and 1 cup sugar. Blend in molasses and egg. Combine flour, baking soda, cinnamon, ginger and cloves; add to creamed mixture. Mix until well blended. , Shape dough into 1-1/4-in. balls. Roll balls in remaining sugar. Place on greased baking sheets. Press flat with a fork. Bake at 350° about 10-12 minutes or until set.

STARBUCKS GINGER MOLASSES COOKIES

Steps:

• Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper, silicone pan liners or aluminum foil (if using foil, grease foil with 1 Tbsp. butter or solid vegetable shortening). Set aside. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl. Set aside. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing. Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4-cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking. Dampen your fingers with water and press down lightly on each cookie to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the cookies cool on the baking sheet. Note: This dough can be frozen for slice-and- bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months. I used a food processor and cooked it for 11min. Makes 1 dozen large cookies. Per cookie: 290 calories, 3g protein, 42g carbohydrates, 1g fiber, 12g fat (7g saturated), 275mg sodium.

ADDICTIVE OATMEAL MOLASSES COOKIES

Steps:

• Combine first eight ingredients in a bowl and mix well. In a separate bowl cream together the remaining four ingredients and mix with dry mix. Drop by teasoonfuls on cookie sheet and bake at 325 degrees for 12-15 minutes.