Soft and perfectly spiced, these cookies will soon become one of your favorite! These cookies are soft and chewy, with that classic dark molasses flavor!
My Thanksgiving recipe extravaganza got me in the baking mood, so I scoured my cupboards to see what I had to work with… and alas… no vanilla extract. Ugh!!! Then I remembered my great grandmother’s recipe for Spiced Soft Molasses Cookies… uses no vanilla extract 😀
Off to my recipe binder I went, and I got right to it 🙂
For me, I find it easier to buy the shortening in rectangular packages instead of the tubs. The rectangular packages are marked for easy measuring and you don’t need to deal with a measuring cup.
I also spray the inside of my measuring cup with cooking spray before measuring the molasses. It makes it a lot easier to get the molasses out of the cup.
I used my stand mixer because, well I had it, so why not… but you could easily use a hand mixer or even stir by hand 🙂 Once you cream together your shortening, brown sugar, egg and molasses, when adding your dry ingredients, add them a little at a time. They blend in a lot easier that way.
Now comes the fun part… rolling the dough into balls and tossing them in sugar. If you have kids, this is a great part that they can help you with. It’s like playing with play-doh, that you bake, then get to eat 🙂
These cookies make your house smell fantastic! So make some, curl up on the couch with your favorite Netflix show, a glass of milk and a couple of cookies… and enjoy!! 🙂
These molasses cookies are one of my kids’ favorites 🙂
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 1 cup packed brown sugar
- 3/4 cup vegetable shortening
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- Preheat oven to 325 degrees.
- In a large bowl, beat brown sugar, shortening, molasses, and egg until combined. Stir in remaining ingredients.
- Shape dough into rounded balls, about 1” in diameter. Place some granulated sugar in a small bowl and roll balls in the sugar.
- Place the cookie balls onto a parchment paper lined baking sheet, about 2” apart.
- Bake for 13-16 minutes until just set and cookies appear dry and cracked.
- Remove from baking sheet to cooling rack
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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