These molasses cookies are soft and chewy and are filled with the warming spice of cinnamon, ginger, and clove.
It was in the 40’s here this morning, and nothing sounded better than filling the house with the aroma of freshly baked cookies. Specifically, the warming aroma of cinnamon, ginger, and clove. These molasses cookies fit the bill perfectly. The idea of sipping a chai latte and nibbling on a warm molasses cookie put a smile on my face.
Molasses cookies are very similar to gingersnaps in ingredients but differ in texture. Gingersnaps are crispy and molasses cookies are soft and chewy. Today, I was in the mood for the soft and chewy variety. The proportions of ingredients in this recipe work together to result in a softer, more chewy cookie.
For this recipe, I use shortening, which spreads less than butter. Cookies that spread more tend to turn out crispier. I also use only brown sugar in these cookies. The molasses in brown sugar helps to keep the cookies softer. Additionally, I incorporate an extra egg yolk, which also contributes to a chewy texture. Lastly, I use baking powder instead of baking soda. Baking powder will still provide some rise even after letting the dough sit and chill for a while.
Before baking, I chill the dough for 30 minutes to one hour. Then, using a tablespoon-size cookie scoop, I form the dough into balls and roll in sugar. Typically, I use white granulated sugar, but since it’s October and Halloween is coming, I rolled the cookie dough in orange sanding sugar. Flatten the balls slightly to create an even disk of dough. This helps the cookies bake evenly and also helps with the soft, chewy texture I’m after. Baking at 375 degrees for 11 minutes resulted in a perfectly soft and chewy texture.
Enjoy one or two (or several) of these cookies with a cup of coffee, tea, or even a chai latte. These cookies also pair nicely with a bowl of my Cinnamon Ice Cream. I think you will find these cookies delicious and comforting. Bake some today and your kitchen will be filled with the aroma of cinnamon, ginger, and clove.
For another festive fall cookie, try Maple Leaf Sugar Cookies and Spice Cake Mix Cookies with Maple Brown Butter Frosting.
Soft and Chewy Molasses Cookies
- 1 cup shortening, butter flavored
- 1 cup brown sugar, packed
- 1 egg
- 1 egg yolk
- 1/4 cup molasses
- 2 1/4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup sugar for rolling the cookies
- In the bowl of an electric mixer, cream together the shortening and sugar until smooth. Add egg, egg yolk, and molasses. Mix until combined. Add flour, baking powder, cinnamon, cloves, ginger, and salt. Mix until combined. Refrigerate for 30-60 minutes.
- Preheat oven to 375 degrees. Using a tablespoon-size cookie scoop, form the dough into balls and roll in sugar. Place on a baking sheet lined with parchment paper. Press the balls to form into an even disk. Sprinkle the top with additional sugar. Bake for 11 minutes. Let cool on baking sheet for 2-3 minutes before transferring to a cooling rack. Cool completely and store in an airtight container.