These soft molasses cookies are a MUST each Christmas season. They are little bites of happiness that everyone loves to savor. The recipe is versatile enough for crinkle cookies and cut-out cookies. We love them every Christmas!
Shapes for your Molasses Crinkle Cookies
Traditionally, I’ve made these as cut out cookies. Once the dough is made you can chill it, roll it, then cut out your shapes. But recently, I’ve been “cheating” a bit by making them more like a crinkle cookie instead. I love the crackled surface and the shimmery top from the sugar. But you can chose any shape you like.
To get the crinkle look, simply roll the dough into sugar before baking. As they bake and puff up, the wrinkled appearance forms as they deflate while cooling.
Difference between Molasses Cookies and Gingersnap Cookies
The easiest way to know the difference is to take a bite. Molasses cookies are softer and chewier, while gingersnaps are crispy and crunchy. Gingerbread and gingersnaps have a different ginger to molasses ratio. The perfect soft and chewy molasses cookies to make with the family.
Also try Moravian Ginger Snap Cookies, or one of the many other cookie recipes.
Ingredients
- 1 cup sugar
- 1 cup shortening melted
- 1 cup molasses
- 1 egg beaten
- 4 teaspoon baking soda
- ⅔ cup hot water
- 1 Tablespoon Vanilla
- 5 cups flour
- 1 ½ teaspoons cream of tartar
- 1 ½ teaspoons ginger ground
- 1 ½ teaspoons cinnamon ground
- ½ teaspoon cloves ground
- ¾ teaspoon salt
- ½ cup sugar for rolling the dough in
- ½ cup canned Vanilla Frosting
- Sprinkles
Step by Step
Start Preparation- Preheat the oven to 375° F (180° C). Line a cookie sheet with parchment or a silicone mat.
- In a mixing bowl, combine sugar, melted shortening and molasses then add the egg. Set aside.
- In a small bowl, dissolve baking soda in the hot water. Add vanilla; mix and set aside.
- Sift together the flour and spices – the cream of tartar, ginger, cinnamon, cloves, and salt.
- Combine the water mixture with the flour mixture.
- Add to mixing bowl with molasses mixture and combine on low speed.
- Use a cookie scoop to measure out the dough. Drop the balls into the sugar and coat. The dough will be sticky, the sugar helps it not stick to your hands.
- Place 12 on a cookie sheet and bake for 7 minutes.
- Allow the cookies to cool completely.
- To decorate, place the canned frosting into a microwave-safe bowl and melt on high for 20 seconds. Stir to make sure it's melted through. Drizzle or dip the cookies and add the sprinkles to decorate while wet.
My tips
Equipment
- Cooling Rack
- Medium Cookie Scoop
Nutrition
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Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
Hi Karyn,
Love your Recipes…
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Monica Joseph
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