Molasses Cookies

Friday, October 27, 2017

Soft chewy Molasses Cookies recipe have a nice flavor of molasses with just the right balance of cinnamon, ginger, and cloves. They have a delicious crackly top and stay soft for days.

Soft Molasses Cookies stacked on an orange napkin.

The recipe for easy soft Molasses Cookies were shared with me by my neighbor Cathy many years ago, who just happens to be a cookie recipe queen. She has a great collection of cookie recipes that I'm grateful she shares.

Molasses Cookies are a super easy cookie recipe to make with kids. Little balls of dough are dipped in sugar to create the crinkly sugar tops. The stay super soft for days and the flavor actually improves on day two. 

They are a favorite way to fill the Christmas Cookie jar in our house since they stay so soft and favored for Christmas Cookie trays.

I love this recipe for Molasses Cookies 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!

Here's how I make Molasses Cookies:

Creamed Shortening and Sugar for Molasses Cookies.

Cream together on medium speed until light and fluffy:
  • 3/4 cup Shortening or Butter (If using butter it needs to be slightly cold.)
  • 1 cup Granulated Sugar
I use organic non hydrogenated shortening or butter and organic sugar.

Creamed shortening and sugar with molasses, baking soda, cinnamon, cloves, ginger, salt and eggs added to mixing bowl for Molasses Cookies.

  • 1/4 cup Molassess
  • 2 teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Salt
  • 1 whole Eggs
Beat on medium low until well blended.

Flour added to Molasses Cookie dough.

Add 2 cups All-Purpose Flour or Whole Wheat Pastry Flour, and mix on low, until well incorporated.

Molasses Cookie dough in a mixing bowl.

Roll Molasses Cookie dough into 1" balls.

Balls of Molasses Cookie Dough on a cookie sheet.

Place on an ungreased cookie sheet.

A glasses pressing Molasses Cookie Dough balls into cookie discs.

Use a cup dipped into sugar on the bottom and flatten the Molasses Cookie dough balls. Press just enough to make the top level. 

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

Stacked Molasses Cookies.

Allow Molasses Cookies to cool for about 3 minutes or until firm enough to move to a cooling rack.

Molasses Cookies stacked on an orange kitchen towel with one Molasses Cookie resting on its side with a bite missing.

Molasses Cookies are Santa's favorite cookie to leave out with a glass of milk in our house on Christmas Eve. 

Other favorite Christmas Cookie Recipes we love are:

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Cookies, Christmas Cookies, Dessert, Serena Bakes Simply From Scratch, Molasses, Ginger
Yield: 36
Author: Serena Bakes Simply From Scratch
Molasses Cookie Recipe
Soft Chewy Molasses Cookies are the perfect Christmas Cookie for Santa Clause or just to enjoy around the holidays from Serena Bakes Simply From Scratch.
Molasses Cookies Recipe

Molasses Cookies Recipe

Soft chewy Molasses Cookies recipe with cinnamon, cloves, and ginger are a favorite Christmas Cookie recipe from Serena Bakes Simply From Scratch.
Prep time: 10 MinCook time: 9 MinTotal time: 19 Min


  • 3/4 Cup Shortening or Butter (If using butter make sure it's still fairly firm.)
  • 1 Cup Granulated Sugar
  • 1/4 cup Molasses
  • 1 whole Large Egg
  • 2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ground Cloves
  • 1/2 teaspoon Ground Ginger
  • 2 cups All-Purpose Flour or Whole Wheat Pastry 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. Bake for 7-9 minutes, cookies will be almost set.
  9. Allow to cool for 3 minutes on cookie sheet or until firm enough to move to cooling rack.

Nutrition Facts





Sat. Fat






Net carbs










Calories are estimated.

Did you make this recipe?
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Molasses Cookies stacked on an orange napkin.

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

  19. Making them with my granddaughter today. Prepping ahead for holidays. Can we freeze them???


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