This Old Fashioned Molasses Cookies recipe is made with blackstrap molasses, butter and rich spice and bakes in 10 minutes.
How to Make Old Fashioned Molasses Cookies with Butter
These Old Fashioned Molasses Cookies won’t disappoint cookie lovers. Made with blackstrap molasses and butter, these cookies are deep in flavor with just the right amount of chewiness.
For me, there is nothing like molasses to add a bit of depth to cookies, candies and cakes. And, in the case of this Molasses Cookies recipe–this star ingredient is irreplaceable. You’ll love the rich taste of this intensely flavored ingredient.
How is Molasses Made (Video)
I have always loved this cousin of Ginger Snaps. I’m entranced by the taste of blackstrap molasses. I use it whenever I can for both baking and cooking. You might even see me adding it to hot milk or coffee from time to time. It’s that good.
Overall, the recipe itself takes very little time. I like to lay out all of my ingredients to save time and energy. Then it’s just a matter of mixing everything together.
Roll the dough into one inch balls.
Coat them lightly with sugar.
Then put the cookies into the oven and bake for about 8-10 minutes.
See how easy it really is? Make a batch or two today!
For more delicious cookie recipes, check out Wisconsin Homemaker’s Recipe Section.
Old Fashioned Molasses Cookies Made with Butter
- 1/2 cup butter softened
- 1/2 cup dark brown sugar packed
- 1/4 cup shortening
- 3/4 cup blackstrap molasses
- 1 egg large
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1 cup sugar for cookie dusting
- Preheat oven to 375°F.
- In a large mixing bowl cream together the softened butter, brown sugar and shortening.
- Then add the molasses and egg. Mix well.
- In a smaller bowl, mix the flour, baking soda, salt and spices together.
- Using a heavy spoon, add the flour mixture to the large bowl.
- Mix until most, if not all of the flour has been incorporated into the batter.
- Wrap the container in plastic wrap and put it into the refrigerator for 30 minutes.
- After the cookie dough has chilled. Take it out of the fridge and scoop out the dough with a teaspoon.
- Roll into neat circles on a parchment-lined cookie sheet approximately 2 inches a part.
- Take a heavy bottom glass and wet bottom of glass with a dampened paper towel.
- Next tamp the damp glass bottom with sugar from a bowl.
- You’ll use this same glass bottom to flatten the cookie a bit, leaving behind a bit of sugar on top.
- Repeat this process for all cookies.
- Place cookie sheet into the oven to bake.
- Bake for about 8-10 minutes.
- Let cool. Enjoy!