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Our Best Ever Molasses Cookies have a dreamy soft center with a lightly crunchy exterior. A delectable blend of flavors that create the perfect spiced cookie. And they come together in a snap. After resting in the fridge the dough is rolled and then coated in superfine sugar to produce a crispy crunchy bite that immediately gives way to a soft tender center.
carte du jour
How Is Molasses Made?
Glad you asked, a little food nerdery ahead! Molasses is produced from crushed sugarcane. In a similar process to creating olive oil, the first extraction has the lightest flavor and color. While the following batches increase in color and become hardier in flavor.
After the sugarcane is pressed, the juice is gently boiled down so the water begins to evaporate. This process creates a thick, sweet cane syrup. The juice is then brought to a vigorous boil, which causes more of the water to evaporate increasing the flavor, acidity, and mineral content and the syrup crystalizes.
The crystals are then extracted as raw sugar, leaving dark mineral-rich molasses. The rich dark color and flavor of molasses are thanks to the Maillard reaction which occurs when the fructose and glucose brown during the cooking process.
Tips for Making the Best Ever Molasses Cookies
- Use Dark Molasses! Light molasses does not pack the flavor punch of dark, and Black Molasses is bitter, too thick and does not allow the cookies to bake correctly.
- Use shortening!You don’t make these all the time, make them the right way. Don’t sub butter or margarine for this recipe. While butter is delicious, after years of making these cookies, shortening produces a light, fluffy beautiful cookie.
- The cookies are finished baking once the edges are set and they start to crack on top. When you remove them from the oven they will have a wet sheen on the tops, it’s normal. Take them out and allow them to sit on the sheet pan for 5 minutes, they’ll finish cooking and firm up while resting.
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How to Make Best Ever Molasses Cookies
5 from 1 vote
Best Ever Molasses Cookies
Prep Time
15 mins
Cook Time
10 mins
Chill Time
2 hrs
Total Time
25 mins
Our Best Ever Molasses Cookies have a dreamy soft center with a lightly crunchy exterior. A delectable blend of flavors that create the perfect spiced cookie. And they come together in a snap!
Category:Desserts
Cuisine:American
Keyword:molasses cookies
Servings: 80 cookies (approx.)
Author: Mean Green Chef
Ingredients
- 1 1/2cups (307 grams)shortening
- 1cup (213 grams)light brown sugar,packed
- 1cup (213 grams)dark brown sugar,packed
- 2largeeggs,room temperature
- 1cup (340 grams)molasses
- 5cups (600 grams)all-purpose flour
- 1teaspoonpink Himalayan sea salt or Kosher sea salt, finely ground
- 4teaspoonsbaking soda
- 2teaspoonscinnamon, ground
- 2teaspoonsnutmeg, ground
- 2teaspoons ginger,ground (powdered not root)
- 2teaspoonsall spice
- 1cup (100 grams)white sugar,reserved for rolling
Instructions
Add the shortening, light brown sugar, dark brownsugar, and eggs to a large mixing bowl.
Beat on medium-high speed until creamed, light and fluffy about 2 minutes.
Pour in the molasses.
Beat the molasses until well blended, about 2 minutes.
Fold in the dry ingredients and stir by hand until well incorporated.
Cover and chill for 2 hours in the fridge.
Preheat the oven to 350°F/176°C line a sheet pan with parchment paper and set aside.
Roll dough into small balls and then roll in the reserved 1/2 cup (100 grams) of white sugar.
Place on the parchment lined baking sheet and bake for 9-10 minutes until the cookies begin to crisp slightly in the outside, crack and you can see a soft center showing through the cracks.
Remove from the oven and allow to cool on the sheet pan for 5 minutes, then remove to a rack to cool.
Recipe Notes
- Prep time is approximate.
- This recipe can be halved.
- Store cookies in an airtight container in a cool dry place, cookies will remain fresh up to a week.
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Angela
Hi, I’m Angela, I grew up in New York in an Irish-Italian multi-generational restaurateur family. I’ve been in the kitchen over 35 years, and it’s still my favorite place to create. Growing up in hustle and bustle of professional kitchens was the forefront for my love of all things food. From baking bread, desserts, to hand rolling pasta and mastering the art of soup making. It was the bedrock that shaped my life.
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6 comments
AngelaMarch 26, 2019 - 7:31 pm
Thanks so much, Tamar, so glad that you like them! 🙂
Reply
Tamera DandachiSeptember 20, 2019 - 8:32 pm
These look so good! I’m adding them to my holiday cookie baking list. I can’t wait to try them 🙂
Reply
AngelaSeptember 23, 2019 - 10:46 am
Awesome, Tamera! These are our favorite cookies here 🙂
Reply
Gillian KentFebruary 4, 2020 - 8:49 pm
Just made a batch of these. They are awesome! They look perfect with great flavor and texture.
Reply
AngelaFebruary 17, 2020 - 10:07 am
Love to hear this, I’m so glad that you enjoyed our Molasses Cookies, thanks so much for taking the time to leave a review, Gillian! Much appreciated 🙂
Reply
