Soft Molasses Cookies

Soft Molasses Cookies

Soft, chewy, and for many, a holiday 'must make' favorite. Molasses is a thick and bold sweetener that is made from sugar or beet cane that is boiled down to a syrup. It works well in baking matched with equally bold but balanced spices so that it is enjoyed with every bite. These cookies stay soft and can be enjoyed for a week at room temperature in a sealed container. .

These soft and chewy cookies with their familiar sugary crackle tops are a simple cookie to assemble but do need a bit of time and patience. The melted shortening must be allowed to completely cool before mixing ingredients. Once dough is formed it should be chilled for at least 30 minutes to an hour but can be left in refrigerator for up to 2 days. If chilled longer than 2 hours, allow dough to sit at room temperature for 30 minutes before shaping into balls and rolling in sugar.
Print Recipe
Servings 15
Yield 15 cookies
Calories 76
Prep Time 50 mins
Cook Time 10 mins
Chill Time 30 mins
Total Time 2 hrs

Equipment Suggestions

Large cookie baking tray
Silpat

Ingredients
  

  • 1/3 cup shortening
  • 1 cup plus 2 tablespoons all-purpose flour (148 g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/4 scant teaspoon salt
  • 1 large egg
  • 2 tablespoons unsulphured molasses
  • 1/2 cup granulated cane sugar
  • granulated cane sugar for rolling cookies

Instructions
 

  • In a small saucepan, heat shortening until just melted; allow to completely cool, about 20 minutes.
    1/3 cup shortening
  • Whisk flour, baking soda and spices together in a small bowl and set aside.
    1 cup plus 2 tablespoons all-purpose flour (148 g)
    1 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/4 teaspoon ground cloves
    1/2 teaspoon ground ginger
    1/8 teaspoon ground nutmeg
    1/4 scant teaspoon salt
  • Pour cooled shortening into mixer bowl (if using a kitchen aid set up paddle) and beat egg, molasses and sugar into it. Add flour mix until just combined. Take care not to overmix. Cover and place in refrigerator to chill 15-30 minutes, if dough is too sticky to handle.
    1 large egg
    2 tablespoons unsulphured molasses
    1/2 cup granulated cane sugar
  • Pre-heat oven at 375 degrees and prepare a large baking sheet with parchment paper or silpat.
  • Form into 1 ½-inch balls. Using a 1 ½ inch cookie scoop helps to keep each ball consistent. Roll in sugar and place on baking sheet 3 inches apart.
    granulated cane sugar for rolling cookies
  • Bake for 12-14 minutes. In test kitchen, cookies were removed at 13 minutes and left on cookie tray to cool 5 minutes before transferred to a cooling rack. This yielded a nice soft cookie with a light crunchy bottom.
  • Store in air tight tins or containers for up to 1 week at room temperature once completely cooled.

RECIPE NOTES

This cookie dough can be frozen and baked anytime to enjoy throughout the holidays.  Once dough has been shaped into 1-inch balls without rolling in sugar, place on a baking sheet lined with parchment paper and place in freezer for 2 hours.  Once froze, place in a ziplock bag.  Add 1-2 minutes baking time when ready to bake. 

MY NOTES

Nutrition

Serving: 1 cookie | Calories: 76 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Sodium: 117 mg | Potassium: 44 mg | Fiber: 1 g | Sugar: 9 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 7 mg | Iron: 1 mg
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