My sweet Aunt Vi has been making these amazing Old-Fashioned Molasses Sugar Cookies for around 40 years! They are thick and chewy, have just the right spice and are a little crispy around the edges. I recently got her recipe and I’m so excited to share these unique and tasty cookies with you!
My Aunt got the recipe from a lady for whom she cleaned her house and watched her 5 children. She told me that some of the kids, now grown adults, still stay in touch with her. Isn’t that sweet?
You might be saying, “Old-Fashioned Molasses Sugar Cookies are not my fave.” Well, to be honest, they weren’t John’s fave either until this recipe! But, here’s a little secret, we just cut the ground cloves & ginger down a bit – and viola he now loves them as much as my Dad & I do!
But, hey, if you love the spice, go for the full version of 1/2 teaspoon each of ground cloves & ginger. That’s how my Aunt Vi makes them and they’re really fantastic!
These cookies taste similar to those crispy little Biscoff Cookies you get on an airplane, except they’re thick and chewy. Man, I LOVE those little cookies.
So, let’s get baking:
- Preheat oven to 375º F and line baking sheets with parchment paper.
- To a large bowl add 3/4 cup slightly melted shortening, 1/2 cup (white) sugar, 1/2 cup brown sugar (lightly packed), 1/4 cup molasses and 1 large egg. Blend together on low speed, then mix at medium speed approximately a minute.
- In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking soda, 1/4 – 1/2 teaspoon ground cloves, 1/4 – 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon and 1/2 teaspoon salt. Add the dry ingredients to the wet ingredients and mix at low speed until well combined again. Cover and chill for 1 hour.
Pro Tip: Grease the measuring cup before adding the molasses to help it easily slide out.
- Use a small cookie scooper (1 oz size) to make the dough balls, roll in sugar and place them on baking sheets lined with parchment paper.
Pro Tip: I used parchment paper on one cookie sheet and greased the other one. And, the cookies baked on parchment paper turned out a little prettier and evenly crackled on top like below.
- Bake in a preheated 375º F oven 8-10 minutes, or until they crack on top and the bottoms and edges are browned but not too dark.
- Cool on baking sheets a few minutes and eat them warm! Or, cool completely before storing them in an airtight container.
The house smells like Christmas while they’re baking, and we couldn’t wait until they came out of the oven. We ate 2 warm cookies each, straight off the baking sheet. OMG – so good!
These Old-Fashioned Molasses Cookes are great for holiday dessert platters and gift giving. We gave some to our neighbors who were moving, and they said molasses cookies were one of their favorites! We hope you make these cookies for the holidays and enjoy them too. If you do, please snap a picture and tag us on social media @MySweetMission. We’d love to see it!
- 3/4 cup shortening, slightly melted
- 1/2 cup brown sugar, lightly packed
- 1/2 cup white sugar
- 1/4 cup molasses
- 1 large egg
- 2 cups unbleached flour or all-purpose flour
- 2 teaspoons baking soda
- 1/4 - 1/2 teaspoon ground cloves
- 1/4 - 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup white sugar, for rolling
To a large bowl add the slightly melted shortening, both sugars, molasses and the egg. Blend together on low speed, then mix at medium-speed approximately a minute.
- In a separate bowl, whisk together the flour, baking soda, cloves, ginger, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix at low speed until well combined again. Cover and chill for 1 hour.
- Scoop dough with a small cookie scooper, roll in sugar and place them on baking sheets lined with parchment paper.
- Bake in a preheated oven 8-10 minutes, or until they crack on top and the bottoms and edges are browned but not too dark.
- Cool on baking sheets a few minutes and eat them warm! Or, cool completely and store them in an airtight container.
Grease the measuring cup before adding the molasses to help it easily slide out.
I used parchment paper on one cookie sheet and greased the other one. And, the cookies baked on parchment paper turned out a little prettier and evenly crackled on top.
Watch How to Make It
Take a peek at Savory ~ Sweet ~ Repeat. It’s our delicious eCookbook full of tried & true family favorite recipes: 25 savory & 25 sweet. All of them are from this blog and some our family has enjoyed for 50 & even 60 years, with a few newer family favorites as well! Our eCookbook downloads beautifully, is only $4.99 and perfect for gift-giving. Plus, it comes with a 100% happiness guarantee! ?
Looking for more delicious holiday cookies?
Here are a few you might also enjoy!
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