A molasses spice cookie is one of my favorite cookies. Whether you call it a gingersnap, or molasses crisp, this molasses spice cookie recipe is loaded with flavor. Not just from ground ginger, but from a mix of spices that complement each other and brings out the molasses flavor. This recipe has been in my family for years, and I hope you enjoy it as much as I do.
About Molasses Spice Cookies
I love these cookies because they are loaded with flavor, but I also like them because they are fun and easy to make. Easy, because I can mix up the dough in advance, chill the dough, and then bake the cookies as needed. And fun because I enjoy how the cookies are made by dipping 1-inch balls of dough in sugar before baking. This makes them a fun cookie to bake with kids because kids will enjoy getting their hands dirty.
I also like the flexibility of this recipe. While my original recipe calls for shortening, you can also substitute butter if you prefer. More on that later, but just know that these cookies are great either way.
While chocolate chip cookies may be the most popular cookie in America, for my family molasses cookies reigned supreme. When I’d visit my Grandmother she always had ginger molasses cookies on hand. And my mother is the same way. If you check-out her kitchen you’ll always find a tin with some type of molasses cookie in it.
I think there are a few reasons why molasses cookies were so popular in my family. First and foremost I think it’s a popular ingredient in the New England area. My family is from Massachusetts and I think this is just a very popular flavor here. It was brought over from Europe when Britain colonized the area. And since my family is also from British descent, it’s hard to say where the love of this cookie originated for my family. I just know it’s been a staple in our cookie jar for decades.
I like a good molasses cookie as well, but I am partial to this molasses spice cookie. It has the perfect texture, a good bite, and it’s bursting with flavor.
How to Make Molasses Spice Cookies
As I mentioned above, one of the reasons why I like this recipe is because it’s easy to make. I typically use my stand mixer with a paddle attachment to make the dough, but you can also use a hand mixer. Or stick with the old-fashioned method of mixing it by hand. Any way you choose to do it is great.
If you choose to use butter instead of shortening, be sure to use room temperature butter. this will help when you’re mixing the dough. If the butter is too cold, it won’t cream together as smoothly with the sugar.
The other thing that I like about this recipe is that it’s versatile in the type of cookie it makes. If you prefer a gingersnap style cookie that is crispier and has a nice snap when you bit into it, then be sure to bake the cookies a little longer. This is also where the shortening vs butter debate comes into play. If you use shortening you get a crispier cookie with a tender crumb. Using butter produces a chewy molasses spice cookie. So, if you like chewy molasses cookies that are soft on the inside, I’d recommend using butter and be sure not to overbake.
Ingredients for Molasses Spice Cookies
One of the most important ingredients for this cookie is the molasses. Be sure to use unsulfured sugarcane molasses like Grandma’s molasses original. Stay away from blackstrap molasses as this is too bitter for baking. You can use a dark molasses like Grandma’s robust if you prefer though.
Stick with a granulated sugar for this recipe and skip the demerara sugar. Demerara sugar is too coarse, especially for the sugar that you dip the cookie dough balls in. The flavor and texture you get from white sugar will give you the best results.
I use all purpose flour for this recipe, but you could also use a white whole wheat flour if you’re looking at make the cookies a little healthier. With the flavor from the molasses and spices, you shouldn’t even notice the wheatiness from the flour. And, since it’s a dark cookie anyway, you won’t see any change in appearance either.
I prefer light brown sugar instead of dark brown sugar for this recipe. Well, actually for all of my recipes. I just think that light brown sugar complements the molasses better, but if you only have dark brown sugar on hand you can certainly use it.
Stick with dry spices for this recipe. This cookie is not designed for fresh ginger, and definitely not candied ginger. Stick with good old fashioned dry spices to add tons of flavor to this molasses spice cookie recipe.
Molasses Spice Crisps
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Scoop
- Cookie Sheet
Ingredients
- 2.5 Cups Flour
- 2 tsp. Baking Soda
- 2 tsp. Ground Cloves
- 2 tsp. Ground Ginger
- 2 tsp. Cinnamon
- 3/4 Cup Butter or Shortening
- 1 Cup Granulated Sugar (plus extra to roll cookie dough in)
- 1 Egg
- 1/4 Cup Molasses
Instructions
- Preheat oven to 350 degrees.
- Cream butter or shortening.
- Add sugar and cream until smooth.
- Add eggs and mix until combined.
- Add molasses and spices and mix until combined.
- Gradually add flour and mix just until combined.
- Chill dough for at least 30 minutes, but 2 hours or overnight is preferred.
- Scoop out dough and roll to make balls.
- Roll cookie dough balls in granulated sugar and place on cookie sheet.
- Bake for 10-12 minutes.
Notes
- Use room temperature butter or Crisco shortening.
- Don’t overmix dough after adding flour. Mix just until combined.
FAQs for Molasses Spice Cookie Recipe
Do Dry Ingredients Need to be sifted?
Answer: I never sift my dry ingredients for this recipe. It is an added step that is not needed. It’s part of what makes this recipe so easy. But one suggestion is to mix your dry ingredients ahead of time in a small or medium bowl. Then you can simple gradually add the flour mixture to the creamed butter and sugar mixture.
How do I prepare the cookie sheet?
Answer: I like to use a large cookie sheet with parchment paper. To me this makes it so easy to clean-up. But you can also use a greased cookie sheet, or a silpat non-stick baking mat with your prepared baking sheets.
Can I substitute all-spice for the other spices?
Answer: One of the downsides of this recipe is that it does use a lot of different spices. And, it uses 2 teaspoons of each spice so that’s a lot. But I don’t recommend trying to substitute all-spice for the spices in this recipe. If you were to make a home-made blend of all-spice, you would mix equal parts cinnamon, cloves, and nutmeg.
The problem is that it’s missing a key ingredient needed for this recipe, ginger. So if you’re short on spices and you have ginger and all-spice in your cabinet you could use those in a pinch. But I much prefer using the teaspoon ground cloves, ginger, and cinnamon that the recipe calls for.
What’s the best way to store the cookies?
Answer: I like to bake these cookies on an as needed basis. That’s one of the great things about a refrigerated cookie dough. You can scoop out the dough as needed and only bake cookies that you’ll eat right away. But if you make too many or you like to have some on hand, these cookies will keep for 1-2 days after baking. Simply store them in an airtight container. You can also use a ziplock bag.
How long does cookie dough last in the refrigerator?
Answer: It’s best to use the cookie dough within a few days. If you need to save the cookie dough longer than that, I recommend freezing the dough. To freeze the cookie dough, form the cookie dough balls, roll in sugar, and put in a freezer proof container.
I typically like to place the dough on a plate and “flash freeze” them for 30 minutes until hard. Then I transfer them to a freezer bag, or glass container where the frozen cookie dough will last a month or so. Pull the cookie dough out of the freezer while you preheat oven. That way they have a few minutes to thaw before going in the oven. And you’ll probably need to bake the cookies about 2 minutes longer than usual.
Recap of How to Make Spicy Molasses Cookies
I know I’ve said it already, but this really is one of my favorite recipes. And although I like the texture of the cookie when I use shortening, or a 50/50 mix of shortening and butter, I typically make these using all butter. I just prefer the flavor that butter delivers. And, I love to eat cookie dough and the cookie dough for this recipe is SO YUMMY when you use butter. Of course if you’re trying to be good about not eating cookie dough, stick with using shortening because it’s not nearly as satisfying to eat the dough when there’s no butter in it.
This is one of those recipes that fills your home with the most delicious smells. I think it’s one of the reasons why this recipe is so popular during the holiday season. The mix of spices, especially the cloves, are so reminiscent of the holidays and are a good holiday cookie to bring to a cookie swap. But don’t let that stop you from making this sweet treat any time of year. It’s a spicy delight with crisp edges and a chewy interior. If you love gingery molasses cookies, I’m sure this one will soon be one of your favorites as well.
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