Soft & Chewy Molasses Cookies: A Step-by-Step Recipe for Holiday Perfection
Molasses cookies. Just the name conjures up images of cozy evenings, warm spices, and that unmistakable, rich, slightly tangy flavor that defines the holiday season. These aren’t your average sugar cookies; they’re something special. They’re soft, chewy, and packed with flavor, making them the perfect treat to share with loved ones or simply enjoy on a chilly afternoon. This recipe creates cookies that are incredibly soft and stay that way for days (if they last that long!). The secret? A generous amount of molasses, of course, along with a careful balance of spices and a proper baking technique.
Why These Molasses Cookies Are the Best
Before we dive into the recipe, let’s talk about what makes these molasses cookies so exceptional:
* **Incredibly Soft and Chewy Texture:** The combination of molasses, butter, and brown sugar creates a soft and chewy texture that is simply irresistible. The use of shortening contributes to the tenderness of the cookie.
* **Deep, Rich Molasses Flavor:** We use a full cup of molasses to ensure a bold and authentic molasses flavor. The type of molasses is crucial (more on that later!).
* **Perfectly Spiced:** A blend of cinnamon, ginger, cloves, and a hint of nutmeg provides warmth and complexity. You can adjust the spice levels to your liking.
* **Easy to Make:** Despite their impressive flavor and texture, these cookies are surprisingly easy to make. No chilling required (unless your kitchen is excessively hot!), and the ingredients are readily available.
* **Freezer-Friendly:** These cookies freeze beautifully, making them perfect for making ahead of time for holiday gatherings or whenever you have a craving.
Ingredients You’ll Need
Here’s a detailed list of everything you’ll need to make these amazing molasses cookies. Pay close attention to the notes, as they explain why each ingredient is important.
* **All-Purpose Flour:** 3 cups (360g). Provides structure to the cookies. Measure accurately using the spoon-and-level method. Too much flour will result in dry cookies.
* **Baking Soda:** 2 teaspoons. Helps the cookies rise and creates a soft texture. Make sure your baking soda is fresh.
* **Ground Cinnamon:** 1 1/2 teaspoons. Adds warmth and spice.
* **Ground Ginger:** 1 1/2 teaspoons. Provides a pungent, spicy flavor.
* **Ground Cloves:** 1/2 teaspoon. Adds a deep, warm, and slightly sweet flavor. A little goes a long way!
* **Ground Nutmeg:** 1/4 teaspoon (optional). Enhances the other spices and adds a subtle warmth.
* **Salt:** 1/2 teaspoon. Balances the sweetness and enhances the other flavors.
* **Unsalted Butter:** 1/2 cup (1 stick, 113g), softened. Adds richness and flavor. Make sure the butter is softened but not melted.
* **Vegetable Shortening:** 1/2 cup (100g). Contributes to the tenderness of the cookies. You can use all butter, but the texture will be slightly different.
* **Granulated Sugar:** 1/2 cup (100g). Adds sweetness and helps the cookies spread.
* **Packed Light Brown Sugar:** 1/2 cup (100g). Adds moisture, chewiness, and a caramel-like flavor. Pack it firmly into the measuring cup.
* **Molasses:** 1 cup (240ml). The star of the show! Use unsulfured molasses for the best flavor. More on molasses types below.
* **Egg:** 1 large. Binds the ingredients together and adds richness. Make sure your egg is at room temperature.
* **Vanilla Extract:** 1 teaspoon. Enhances the other flavors.
* **Granulated Sugar (for rolling):** About 1/2 cup. Adds a sweet, sparkly coating.
A Note on Molasses
The type of molasses you use will significantly impact the flavor of your cookies. Here’s a quick guide:
* **Unsulfured Molasses:** This is the most common type and the one we recommend for this recipe. It’s made from the juice of sugar cane that has been clarified and concentrated. It has a relatively mild, sweet flavor with a hint of tang.
* **Blackstrap Molasses:** This is the darkest and most intensely flavored molasses. It’s made from the final boiling of sugar cane juice and has a slightly bitter taste. While it’s nutritious, its strong flavor can be overpowering in cookies. We do NOT recommend using blackstrap molasses for this recipe unless you specifically enjoy its very strong flavor.
* **Light Molasses:** This is the first boiling of the sugar cane juice and has the lightest color and sweetest flavor. It will work in this recipe, but the flavor will be less pronounced.
For the best results, stick with unsulfured molasses. You can find it in most grocery stores.
Step-by-Step Instructions: Baking the Perfect Molasses Cookies
Now, let’s get baking! Follow these step-by-step instructions carefully for the best results.
**Step 1: Preheat and Prep**
* Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
* Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
* In a small bowl, combine the granulated sugar for rolling the cookies. Set aside.
**Step 2: Combine Dry Ingredients**
* In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg (if using), and salt. Whisking ensures that the baking soda and spices are evenly distributed, which is crucial for consistent results. Set aside.
**Step 3: Cream Butter, Shortening, and Sugars**
* In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter, shortening, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Creaming incorporates air into the mixture, which contributes to the light and tender texture of the cookies.
* Scrape down the sides of the bowl occasionally to ensure everything is evenly combined.
**Step 4: Add Molasses, Egg, and Vanilla**
* Add the molasses to the creamed mixture and mix until well combined. The mixture may look slightly curdled at this point, but don’t worry; it will come together when you add the dry ingredients.
* Add the egg and vanilla extract and mix until combined. Again, scrape down the sides of the bowl as needed.
**Step 5: Gradually Add Dry Ingredients**
* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in tough cookies.
* Mix until you no longer see streaks of flour. The dough will be soft and slightly sticky.
**Step 6: Shape the Cookies**
* Using a cookie scoop (about 1.5 tablespoons) or your hands, roll the dough into balls. If the dough is too sticky, you can lightly flour your hands.
* Roll each ball in the granulated sugar, coating it evenly.
**Step 7: Bake the Cookies**
* Place the sugared cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. They will spread during baking.
* Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to bake as they cool on the baking sheet.
* Don’t overbake! Overbaked molasses cookies will be dry and hard.
**Step 8: Cool and Enjoy**
* Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
* Enjoy! These cookies are best enjoyed warm or at room temperature.
Tips for Perfect Molasses Cookies
Here are a few extra tips to ensure your molasses cookies turn out perfectly every time:
* **Measure Flour Accurately:** Use the spoon-and-level method to measure your flour. Spoon the flour into a dry measuring cup and then level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in your recipe.
* **Don’t Overbake:** Overbaked molasses cookies will be dry and hard. Bake them until the edges are set and the centers are still slightly soft. They will continue to bake as they cool.
* **Use Room Temperature Ingredients:** Using room temperature butter and egg helps the ingredients combine more easily and creates a smoother batter.
* **Chill the Dough (Optional):** If your kitchen is warm, the dough may be too soft to handle. If this is the case, chill the dough in the refrigerator for 30 minutes before shaping the cookies. However, this recipe is designed to work well without chilling.
* **Experiment with Spices:** Feel free to adjust the spice levels to your liking. If you prefer a stronger ginger flavor, add more ginger. If you don’t like cloves, you can omit them.
* **Store Properly:** Store the cookies in an airtight container at room temperature. They will stay soft for several days.
Variations and Add-Ins
Want to customize your molasses cookies? Here are a few ideas:
* **Add Chocolate Chips:** Stir in 1 cup of chocolate chips (milk, dark, or semi-sweet) to the dough before shaping the cookies.
* **Add Nuts:** Stir in 1/2 cup of chopped nuts (walnuts, pecans, or almonds) to the dough before shaping the cookies.
* **Add Candied Ginger:** Stir in 1/4 cup of finely chopped candied ginger to the dough for an extra zing.
* **Drizzle with Icing:** Drizzle the cooled cookies with a simple powdered sugar icing.
* **Make Molasses Crinkle Cookies:** Instead of rolling the dough in granulated sugar, roll it in powdered sugar for a classic crinkle cookie look.
* **Spice it up**: Add a pinch of cayenne pepper to your mix for a little kick!
How to Store Molasses Cookies
These cookies are best stored in an airtight container at room temperature. They will stay soft and chewy for up to 5 days. You can also freeze them for longer storage.
**To Freeze Molasses Cookies:**
1. Let the cookies cool completely.
2. Place them in a single layer on a baking sheet and freeze for 1-2 hours, or until solid.
3. Transfer the frozen cookies to a freezer-safe bag or container.
4. Store in the freezer for up to 2-3 months.
To thaw, simply remove the cookies from the freezer and let them thaw at room temperature for about 30 minutes.
Troubleshooting
* **Cookies are too flat:** This could be due to using melted butter instead of softened butter, or the oven temperature being too low. Make sure your butter is softened but not melted, and verify your oven temperature with an oven thermometer.
* **Cookies are too dry:** This could be due to overbaking or using too much flour. Be careful not to overbake the cookies, and measure your flour accurately.
* **Cookies are too hard:** This could be due to overmixing the dough. Mix the dry ingredients into the wet ingredients until just combined.
* **Cookies are spreading too much:** Chill the dough for 30 minutes before baking.
Recipe Card
Here’s a printable recipe card for your convenience:
**Soft & Chewy Molasses Cookies**
**Yields:** Approximately 24 cookies
**Prep time:** 20 minutes
**Cook time:** 8-10 minutes
**Ingredients:**
* 3 cups (360g) all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground ginger
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg (optional)
* 1/2 teaspoon salt
* 1/2 cup (1 stick, 113g) unsalted butter, softened
* 1/2 cup (100g) vegetable shortening
* 1/2 cup (100g) granulated sugar
* 1/2 cup (100g) packed light brown sugar
* 1 cup (240ml) molasses (unsulfured)
* 1 large egg
* 1 teaspoon vanilla extract
* Approximately 1/2 cup granulated sugar, for rolling
**Instructions:**
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg (if using), and salt. Set aside.
3. In a large bowl, cream together the softened butter, shortening, granulated sugar, and brown sugar until light and fluffy.
4. Add the molasses, egg, and vanilla extract and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Using a cookie scoop or your hands, roll the dough into balls. Roll each ball in granulated sugar, coating evenly.
7. Place the sugared cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Don’t overbake.
9. Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy!
Final Thoughts
These soft and chewy molasses cookies are a true delight, perfect for the holidays or any time you’re craving a warm and comforting treat. With their rich molasses flavor, perfectly balanced spices, and irresistible texture, they’re sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of these delicious cookies. You won’t be disappointed!
Enjoy your baking journey and the delicious outcome! Happy baking!
