Chewy Molasses Cookies

Friday, October 27, 2017
*Updated make sure to check out the new Chewy Molasses Cookies recipe VIDEO above the printable recipe card!*

I posted these delicious Chewy Molasses Cookies almost exactly 1 year ago, and I thought I would update the picture.

My photography skills have defiantly come along way. The first two pictures are the updated pictures and the third picture with the glass of milk was taken last year! I personally like picture number two but I have a feeling foodgawker  will tell me picture number one is better because of composition!
I just love this picture! I feel it really relays just how delicious these cookies are!Molasses-Cookies.jpg
Nothing says the holidays like soft and chewy molasses cookies.  

It's that time of year to start thinking about holiday baking so I thought I would share 1 of my favorite cookie recipes. 

This recipe came to me from my neighbor Kathy who saved me the day I was locked out of the house. She is the cookie queen! 

I love these they are chewy and soft with a nice balance of spices. I make these every year, so far this was the 3rd batch of the season.

If you have great neighbors like I do make sure to share, receiving these always makes my day!
Cream shortening and sugar on medium  until light and fluffy. I use organic non hydrogenated shortening and organic sugar.
Add molasses, spices, baking soda, salt and eggs. Beat on medium low until well blended.
Add all of the flours and mix on low until well incorporated.
Roll 1" balls with dough.
Place on an ungreased cookie sheet.
Use a cup dipped into sugar on the bottom and flatten the balls. Press just enough to make the top level. 

Bake for 7-9 minutes until cookies if touched are almost set.

Yield: 36 Servings
Nutrition facts: 98 calories 4 grams fat

Chewy Molasses Cookies

Soft and Chewy Molasses Cookie recipe from Serena Bakes Simply From Scratch with step by step photo instructions.
5 out of 5 based on 2 user ratings
prep time: 10 MINScook time: 7 MINStotal time: 17 mins


  • 3/4 Cup Shortening or Butter
  • 1 Cup Sugar
  • 1/4 cup Molasses
  • 1 Whole Large Egg
  • 2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Ginger
  • 1 cup Whole Wheat Pastry Flour or All-Purpose Flour
  • 1 cup All-Purpose Flour
  • 1/4 cup Sugar Reserved (For Flattening With Cup)


  1. Preheat oven to 375 degrees.
  2. Cream Shortening and Sugar on medium in blender or by hand with a spoon.
  3. Add molasses, eggs, baking soda, salt, and spices mix on medium low or until well incorporated.
  4. Add flour, and mix on medium low, until no longer visible.
  5. Shape into 1 inch balls, or use a cookie scoop to form 1 inch balls.
  6. Place on ungreased cookie sheet. Space cookies 2 inches apart.
  7. Use the bottom of a clean cup to press lightly onto 1 ball to transfer a bit of grease to the bottom of the glass. Dip into reserved sugar and then gently press into cookies until they just become level. Repeat dipping in sugar and gently pressing into the cookies until all have been done.
  8. Bakes for 7-9 minutes, cookies will be almost set.
Created using The Recipes Generator

Soft and Chewy Molasses Cookies


  1. flattening it with a glass is a great idea! The cookies look simply divine!

  2. What lovely neighbors you have!:) I do agree, there are just people who always seem to be around to make your day! God bless their kind souls ;)

  3. I have never used molasses. Now I'm curious and tempted. :) I also love the tip to flatten the cookies using a glass coated in sugar. Great idea!

  4. *sigh* I love molasses cookies! GREAT idea on flattening them!

  5. Those look like gorgeous cookies!

  6. I love molasses cookies and haven't had any in forever. Thanks for giving me an easy recipe for the next time I'm craving them.

  7. My daughters love molasses cookies with a glass of chocolate milk or just plain milk! Your version looks perfect!

  8. I love this cookies Serena, Beautiful lovely click. Yes I am in mood of updating the pictures.

  9. Oh I love these cookies, it's the start of the holiday season now ;) Great idea with the sugar/glass bottom, bookmarking for the holidays!

  10. These are beautiful! They make me want to start making cookies for Christmas!

  11. Actually, the picture from last year is composed the best. The rule of thirds is that you divide your picture into thirds and have a very prominent feature in the left third or the right third as you do the glass of milk. The 2 newer pics are nice but it's cookies centered in the middle with nothing else. The first one tells a story with the milk and the big bite out of a cookie. Much more interesting. Just my 2cents worth. Now pass me a cookie! ;-)

  12. Do you think it would work if I replaced the shortening with butter?

  13. Hi Diane, I actually just tried out butter last batch and they were very delicious! Have a wonderful week!

  14. Is this 2 cups of flour?

    1. Yes, 2 cups All-Purpose Flour, or 1 cup All-Purpose Flour and 1 cup Whole Wheat Pastry Flour. Whole Wheat Pastry Flour is a soft whole wheat flour similar to the All-Purpose. Thanks, Serena

  15. Mine came out too dark on the bottom and were hard as rocks after cooling. The flavor of the cookie was very good, however, not counting the dark bottom. I used shortening. Any suggestions other than lowering the temperature? Going to try them again for Christmas. Thanks!

    1. Sorry Kate! I just saw this :( I would check your oven temperature with a thermometer. The bottoms really should be the same color as the tops. It sounds like your oven temp might be off. Other then that I would just watch the cookies for the edges to be lightly brown and centers just barely set. I'm so sorry again my response is so late! I hope you had a Merry Christmas!

  16. Wow! This recipe is delicious! They were perfectly soft, and the spices were spot on. Thanks for sharing!

  17. I love this recipe. I've baked them three times and every time they are a breeze and taste fantastic. Thank you for sharing the recipe.

  18. the last time I checked out this recipe I was sure it said 1 1/2 c. of butter. is it 3/4 shortening & 3/4 butter or is it just 3/4 cup of either or ???

    1. Hi! It hasn't changed. It's either 3/4 cup of shortening or butter. I've used both and either work. Thanks, Serena


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