By Rebecca Hubbell on | Updated | 15 Comments
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These soft Molasses Cookies are a simple and old-fashioned dessert recipe made with thick molasses, spices, and sugar. A classic cookies recipe that's actually dairy-free!
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These soft Molasses Cookies are a simple and old-fashioned dessert recipe made with thick molasses, spices, and sugar. A classic cookies recipe that’s actually dairy-free!
Table of Contents
Molasses Cookies
I originally published the recipe for these Molasses Cookies back in 2013, but as some of you know, we moved this year. With the move came the packing and the unpacking. And even though it had only been a few months since I had seen it, when I unboxed the three generation photo of my mom, my grandmother, and me, it left me sobbing.
You see, that was just a few weeks ago and the photo was taken ten years ago this Christmas. It was our last Christmas with her and the last photo we ever took together. I miss her greatly and my grandfather too, who passed three and a half years later. It was memories of him that originally prompted this post on the blog.
But this was a recipe that both of them made, that my family has eaten and enjoyed for decades. My grandparents sent these to my uncle when he was deployed overseas and they made them for every holiday. To say this is a special recipe doesn’t quite cover it.
Because while I love new twists on old favorites, sometime’s there’s nothing quite like a classic sugar cookies or soft pillowy molasses cookies around the holidays. Maybe it’s because they’re so nostalgic, but really, I think it’s because they’re just so simple and delicious!
It seems like every time I visited my grandparents’ there were always molasses cookies. My grandparents would bag them up and share them with friends and family. They’re soft but not chewy, the perfect old-fashioned cookie. This recipe is definitely one you want to share because the cookies are so good.
I miss my grandparents, especially this time of year. I think we all find this time of year a little bit harder without the ones we’ve lost. I still remember how he smelled of pipe tobacco and sawdust and she smelled of clean soap. I miss watching Cat Ballou and playing cribbage and *helping* with crossword puzzles. But I’m glad I have some of their recipes to remember them by.
I always loved when my grandparent’s house was filled with the smell of baked goods around the holidays or just because. I loved the smell of sugar and spice blending into the perfect cozy cookie, it brings me back to my childhood and all of the wonderful memories it holds with them.
5 from 17 votes
Molasses Cookies
Author Rebecca Hubbell
Course Dessert
Cuisine American
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
These soft Molasses Cookies are a simple and old-fashioned dessert recipe made with thick molasses, spices, and sugar. A classic cookies recipe that's actually dairy-free!
Ingredients
- 1 cup molasses
- 1 cup granulated sugar
- 1 cup vegetable shortening
- 1/2 cup warm water
- 4 teaspoons baking soda
- 1 heaping teaspoon Bakewell Cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 5 cups + 3 tablespoons all-purpose flour
Instructions
Preheat oven to 350 degrees F and line a baking sheet with parchment paper and set aside.
In a large bowl or stand mixer fitted with a paddle attachment, mix together molasses, sugar, and vegetable shortening.
Add the warm water to a medium bowl, hold it over the large bowl with the molasses mixture in it, and whisk in baking soda and Bakewell cream. Take caution as the mixture will activate. Pour into molasses mixture and mix until combined.
Add egg, ginger, cinnamon, nutmeg, vanilla, and salt. Mix well.
Add flour 1 cup at a time and knead dough until it is soft and easily handled. Dough may be a little sticky, that's okay.
Transfer dough to floured surface andknead gently with well-floured hands making sure the dough isn't too sticky. Cut the dough into quarters and work with one quarter at a time. Roll the dough out with a rolling pin until it's about a 1/4 inch thick. Use floured cookie or biscuit cutters to cut the dough as desired and transfer cut cookies to the cookie sheet.
Sprinkle cookies with additional granulated sugar before baking, if desired. Bake for 8 to 11 minutes depending on cookie size. Edges should be a little more goldenbrown and the tops of the cookies should have small cracks along them. Transfer cookies to a cooling rack and continue baking off the rest of the dough.
Nutrition
Calories: 169kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 120mg | Potassium: 131mg | Sugar: 9g | Vitamin A: 5IU | Calcium: 19mg | Iron: 1.5mg
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This post was originally published in October 2013 and updated in December 2017.
Reader Interactions
Share your thoughts!
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Mary M. says
I am looking at soft molasses cookie recipes online and found this and the lovely story about your Grandparents. I’m making my Mom’s recipe which is similar, but she put a big spoonful of jelly on the top of hers. She used biscuit cutters to cut them out. Big cookies!Reply
Suzanne says
These cookies are fabulous! I did add a bit more flour. They are beautiful and perfect!Reply
Tammy Baker says
Is there anything I can use instead of the bake Wells?? Please??
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Rebecca Hubbell says
It can be substituted for cream of tartar or combined in a 2:1 ratio with baking soda as a replacement for baking powder.
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KarlaM202 says
I’m a Maine native, and found your recipe and so want to try ! What would the measurements be for subbing out the Bakewell Cream? My mom’s biscuits also used this, and it is nowhere to be found in Minnesota ! Would love the breakdown..I do a lot of my own spice blending, so would love to make up a big batch !! I see the 2:1 – would this be 2 cream of tarter & 1 soda? Just wanting to be sure !! Thanks for the share ! Anxious to make these !
Rebecca Hubbell says
Hi there, you can purchase it on Amazon here: https://amzn.to/2TiVzUe (affiliate link) and here’s a guide to substituting for Bakewell Cream that you might find helpful: https://www.cooksillustrated.com/how_tos/5827-all-about-bakewell-cream
YUMMMM-MEEEE! I am down for anything with molasses – reminds me of childhood with my grandma.
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Megan Marlowe says
I love molasses cookies and I also use “Grandmas” I love the extra sugar on top for a gorgeous presentation and a slight crunch!Reply
Rebecca Hubbell says
Recipes from grandparents are the BEST!
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Georgie says
these looks grogeous! love the molasses flavour they look so cosy!Reply
Jessica Formicola says
I just LOVE these old fashioned cookies!
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Hayley says
Oatmeal cookies always remind me of my grandma as she always had a jar of very stale ones at her house. She knew I loved them! These molasses cookies looks so good though!Reply
Melissa Griffiths says
I love classic Christmas cookies like this – they always bring back so many memories! Merry Christmas!
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Dawn Canfield says
These sound so much like the cookies my grandmother used to make, oh soooo many years ago. I haven’t found a recipe that comes close. Of course she never had the recipe written down, so that when she died in 1974, her recipe died with her. No one knew her recipe. This one sounds very close. Will be trying it out soon.
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Rebecca says
Hi Dawn, I hope this one is close, I was so thankful my grandparents wrote down their recipes on recipe cards, it helps to keep them alive!
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