These yummy spiced molasses cookies are to-die-for. They are the perfect plenty of cinnamon and molasses, and they are chewy.
I confess that we put these cookies in an airtight container in the freezer to save for our cookie tray as we get closer to Christmastime. The cookies magically disappeared. Suffice it to say; they are awesome straight out of the freezer.
The recipe works with shortening or butter, but I think shortening is the best option. If you go the shortening route, I suggest Palm Oil Shortening.
A couple of notes before you get started…
- 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, 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 your Christmas baking pleasure!
Soft and Chewy Spiced Molasses Cookie Recipes
Save to BigOven Ingredients
- 1 1/2 cup shortening (vegetable or palm) or butter
- 2 cups brown sugar
- 2 eggs
- 1/2 cup molasses
- 4 1/2 cups flour
- 4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
Instructions
- In a mixing bowl, cream together the shortening or butter and sugar.
- Add eggs and molasses to the creamed mixture and mix well.
- In a separate bowl, mix flour, soda, salt, and cinnamon.
- Add flour mixture into molasses sugar mixture in increments, mixing well.
- Cover and refrigerate overnight or for at least 8 hours.
- Preheat oven to 350 degrees F.
- Roll out dough 1/4″ thick and cut out circles. Place on cookie sheet about an inch apart.
- Bake for 7 to 9 minutes, making sure not to overbake. Cookies are done with they have a very slight tinge of brown around the edges.
- Let cool on pan for a few minutes and remove to a wire cooling rack.
- You may frost these, but they taste great plain.
Notes
These cookies need to be made at least 8 hours in advance of baking. Make sure you refrigerate your dough and allow room for spreading when you bake.