Molasses Cookies

Molasses cookies are a classic that never gets old. 🙂  I’ve seen a lot of 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.

These cookies are perfectly chewy and full of molasses flavor and, well, just so yummy!  They 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

Molasses Cookies

  • Time: 45 minutes prep, 3 hours total time
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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 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


Preheat oven to 375 degrees F.  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.  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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