Classic Molasses Spice Cookies
These traditional molasses cookies offer a perfect balance of deep, earthy spice and chewy texture. Featuring a signature crackled top and a soft interior, they are the ideal companion to a crisp sugar cookie. By utilizing high-quality spices and ensuring a proper chilling period for the dough, this recipe delivers a nostalgic and reliable treat perfect for any holiday dessert table or tea-time snack.
Ingredients
- 1.5 cups vegetable shortening, melted and cooled
- 2 cups granulated sugar (plus extra for rolling)
- 0.5 cup mild molasses
- 2 large eggs, room temperature
- 4 cups all-purpose flour, sifted
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon fine sea salt
Instructions
- Melt the shortening gently in a saucepan and set it aside to cool completely to room temperature.
- In a large mixing bowl, beat the sugar, eggs, and molasses together until the mixture is light and fluffy.
- In a separate bowl, sift together the flour, baking soda, cinnamon, cloves, ginger, and salt.
- Gradually mix the dry ingredients into the wet mixture, being careful not to overwork the dough.
- Shape the dough into balls and roll them in extra sugar if desired.
- Refrigerate the dough for at least 3 hours or preferably overnight to allow the spices to mellow and texture to set.
- Preheat your oven to 350°F (175°C).
- Place dough balls on a baking sheet and bake for 10 minutes until edges are set and tops are crackled.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Do not rush the refrigeration process, as this is essential for preventing the cookies from spreading too much during baking. For the best flavor, use fresh spices. Keep leftovers in an airtight container for up to one week.