Classic Molasses Cookies

A simple family favorite recipe, these flavorful cookies are full of molasses flavor and contain hints of cinnamon, cloves, and ginger.

Molasses cookies are a classic that never gets old.  I’ve seen a several different versions of this recipe in various cookbooks and online, but the adaption here is the one that my family made growing up, with a few small changes.  I whipped up a batch of these for Easter this weekend!

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These cookies are perfectly chewy and full of flavor, and are best eaten a few minutes right after they come out of the oven.  I might have eaten one before putting them in a container to save for today’s Easter dinner. 🙂

Molasses Cookies - KintheKitchen

Classic Molasses Cookies

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  • 1/2 cup shortening
  • 1/4 cup butter
  • 1 cup sugar (I use 1/2 cup refined sugar and 1/2 cup whole cane sugar or Sucanat)
  • 1/4 cup molasses
  • 1 egg
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger


Melt shortening and butter together in saucepan over low heat.  Let cool to room temperature.  Meanwhile, combine flour, baking soda, cinnamon, salt, cloves, and ginger in a large bowl.  Once shortening/butter mixture has cooled, add in sugar, molasses, and egg and mix well.  Add wet ingredients to dry and mix well again.  Chill dough in fridge for at least 2 hours.

Preheat oven to 375 degrees Fahrenheit.  Form dough into 1 inch balls and roll in granulated sugar.  Bake on greased cookie sheets for 8 to 10 minutes.  Be careful not to over bake these!  The cookies will be soft when you first take them out of the oven and may seem underdone.  I like my cookies very soft and chewy so I bake them for exactly 7 minutes and they are perfect!

~K in the Kitchen


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