Soft Molasses Cookies
Soft Molasses Cookies are a favorite New England sweet treat! This is my family's recipe for cookies that are full of spice and deep molasses sweetness. Bake up the tender cookies for Christmas cookie exchanges, or to enjoy on a wintry afternoon.
Servings: 72 Cookies
Calories: 104kcal
Ingredients
- ⅓ cup vegetable shortening
- ⅓ cup unsalted butter, softened
- 2 cups packed dark brown sugar
- 2 eggs
- ½ cup molasses
- 4 cups all-purpose flour, unbleached
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1¼ teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ cup buttermilk
Optional ingredients for coating:
- 12 ounces semi-sweet chocolate
- 2 teaspoons vegetable shortening
- 1 ounce crystallized ginger pieces
Instructions
Make the cookie dough:
- Cream together the shortening, butter and brown sugar in the bowl of a stand mixer (or in a large bowl with a hand mixer) for 5 minutes.
- Beat in the eggs one at a time. Add the molasses to the bowl and mix everything together well.
- In a separate bowl mix together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and chili powder. Add the dry ingredients to the butter-sugar mixture in 2 or 3 additions, alternating with the buttermilk.
- Cover the bowl and chill the dough for 30 minutes.
Bake the cookies:
- Preheat oven to 350° F. Line a large baking sheet with parchment paper.
- Use a small cookie dough scoop (2 teaspoon size) to place dollops of cookie dough on the prepared baking sheet: the cookies spread to be about 2¾ inch in diameter, so leave space between each cookie.
- Bake the cookies for about 15 minutes, until the edges are just set. Transfer them immediately to a cooking rack.
- Makes 72 cookies. Once completely set, store the cookies in an airtight container for up to one week.
Optional: Dip in chocolate and add crystallized ginger
- Melt 12 ounces of semisweet chocolate chips and 2 teaspoons of vegetable shortening in the top of a double-boiler, or in a heat-proof bowl set over a pan of simmering water. Heat and stir the chocolate and shortening until it is melted and smooth.
- Dunk half of each cookie into the melted chocolate, then lay them on sheets of wax paper. Add a few bits of minced crystallized ginger to the still-wet chocolate. Allow the cookies to sit until the chocolate has cooled and set, about 30-40 minutes.
Notes
Tips:
- These cookies freeze well. Place them in a freezer-proof, resealable bag with the air pressed out. Store them in the freezer for up to three months. Allow the cookies to thaw in the fridge still in their bag.
Nutrition
Serving: 1cookie | Calories: 104kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 54mg | Potassium: 81mg | Fiber: 1g | Sugar: 10g | Vitamin A: 40IU | Calcium: 17mg | Iron: 1mg
