Molasses Cookies
Soft, spiced cookies made dark and chewy with molasses, rolled in sugar before baking so the tops crackle.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Baking sheets
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 5 g
- carbs
- 20 g
- protein
- 2 g
- calories
- 130
Instructions
- 1
Whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
- 2
Cream the shortening and brown sugar together, then beat in the molasses and egg.
- 3
Stir the dry ingredients into the wet mixture to form a soft dough, and chill for 30 minutes.
- 4
Preheat the oven to 180C (350F) and line baking sheets with parchment.
- 5
Roll the dough into balls, coat each in granulated sugar, and place on the sheets.
- 6
Bake 10-12 minutes until the tops crackle and the edges are set.
- 7
Cool on the sheet for a few minutes before moving to a rack.
Chef's tips
Chilling the dough before baking stops the cookies from spreading too thin in the oven.
Ingredient substitutions
- vegetable shortening → softened butter for a richer flavour
Storage
Keeps 2 weeks in an airtight container.
Reheating
No reheating necessary; serve at room temperature.
Common mistakes to avoid
- •Skipping the chilling step, causing flat cookies
- •Overbaking, which loses the soft chewy centre
Serving suggestions
Cooked Molasses Cookies?
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