Today, I’m sharing my mom’s recipe for her chewy spiced molasses cookies. These cookies have the perfect combination of cinnamon and molasses. They’re not overly sweet and are a nice staple for a Christmas cookie tray.
If you’re looking for another option for your Christmas cookies, you’ll want to check out my Christmas Chocolate Chip Cookies. They are sweet and salty and look festive!
I confess that we put these cookies in an airtight container in the freezer to save for our cookie trays as we get closer to Christmastime. The cookies magically disappeared. Suffice it to say; they are delicious straight out of the freezer.
The recipe works with shortening or butter, but I think shortening is the best option as far as consistency. If you go the shortening route, I suggest Palm Oil Shortening for a healthy option.
Tips to Make Soft Chewy Spiced Molasses Cookies
- You will want to make sure the dough is chilled in the fridge for at least 8 hours (or overnight).
- The cookie dough is forgiving, and you can add flour for rolling without the texture or consistency being affected.
- These cookies do not hold their shape as well as traditional roll-out sugar cookies when baking, so it’s best to cut them out in circles or scoop them into balls by the tablespoon and press them down.
- You can spray your baking sheet with non-stick cooking spray, or line your baking sheet with a silicone baking mat or parchment paper.
- These cookies do not need frosting, but you can also frost them if you prefer (we prefer them without frosting)
Enough of the jibber-jabber, here is the recipe for my mom’s chewy spiced molasses cookies!
Spiced Molasses Cookie Recipes
- ¾ c. shortening palm or vegetable
- 1 c. brown sugar
- 1 egg
- ¼ c. molasses
- 2 ¼ c. all-purpose flour
- 2 tsp. baking soda
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- In a mixing bowl, cream together the shortening or butter and sugar.
- Add the eggs and molasses to the creamed mixture and mix well.
- In a separate bowl, mix the flour, soda, salt, and cinnamon.
- Add the flour mixture to the molasses-sugar mixture in increments, mixing well.
- Cover and refrigerate overnight or for at least 8 hours.
- Preheat oven to 350°F.
- Roll out the dough to 1/4" thick and cut out circles. Place the cut-out cookies on a cookie sheet leaving about 1 inch between each cookie.
- Bake for 7 to 9 minutes, making sure not to overbake. Cookies are done when they have a very slight tinge of brown around the edges.
- Let cool on the pan for a few minutes before removing them to a wire cooling rack.
- You may frost these cookies, but they have a wonderful simplicity not frosted.
Did you make these soft and chewy spiced molasses cookies, or are you more of a crisp and crunchy cookie person? If you gave these cookies a try, please share your thoughts in the comments or by rating the recipe.