I don’t know if it’s my New England upbringing, or just my family’s tradition, but I grew up with old fashioned molasses cookies as a staple in my house. Both my mother and grandmother always had molasses cookies in their cabinet. Their kitchens were home to a shiny metal tin that protected the cookies and kept them fresh. When we visit my mother, my daughter goes right to her pantry and grabs a cookie. So, you see, this recipe for molasses cookies with shortening is a multi-generational favorite.
About Molasses Cookies
There are so many different types of molasses cookies, and I have a different recipe for each one. There are molasses spice crisp cookies that are loaded with spices, and a crunchy bite reminiscent of gingersnap cookies. Then there are soft molasses cookies like my molasses cookies recipe with oil. But for chewy molasses cookies there’s nothing better than molasses cookies with shortening. These cookies have the perfect blend of molasses, spice, and a tender crumb.
Overview of Ingredients and Equipment
The simple ingredients in this recipe are pretty straightforward, but there are a couple of key ingredients to look at.
Molasses: I use Grandma’s original molasses in all of my molasses cookie recipes. It is an unsulfured molasses that is also gluten free and Kosher. So not only does it taste great, but it also satisfies the need for those with dietary restrictions. Grandma’s also has a robust version for those who like dark molasses. The difference between the two comes down to the boiling time the company uses when making the molasses. Either of these would be great, but I do not recommend blackstrap molasses as it has a bitter taste.
Shortening: Of course, vegetable shortening is a key ingredient when talking about a recipe for molasses cookies with shortening. I use Crisco shortening when I bake. I prefer using regular shortening and not a butter flavored shortening.
Sugar: This molasses cookie recipe uses only granulated white sugar, and no brown sugar. This helps give these cookies a tender and chewy texture.
Ginger: Spices tend to be one of the things that differentiates molasses cookie recipes. Ginger is the key spice in this recipe and makes amazing ginger molasses cookies that have the perfect combination of ginger and molasses. Some of my molasses recipes use ground cloves, but this recipe uses ground allspice instead.
Equipment: Other than a large bowl, baking sheet, spoon, measuring cup and measuring spoon, there’s no major equipment necessary. You can use an electric mixer, but that is 100% optional.
How to Make Molasses Cookies with Shortening
One of the reasons why I like this recipe is because it’s easy to make, and I don’t have to plan ahead to make them. The shortening is already room temperature, so I don’t have to worry about pulling it out of the refrigerator and letting it rest like I do with butter. The other thing that I like with this recipe is that I can make it, chill the dough, and bake the cookies as needed.
I use a stand mixer when I make these cookies, but you definitely can mix by hand if you don’t have a mixer. However, I find that an electric mixer is really helpful in combining the shortening and sugar. You want to make sure that the wet ingredients are smooth and mixed completely.
I like to add the ginger and allspice to the wet ingredients before I add the flour mixture. This way the spices are evenly distributed. Mix the flour mixture just until combined. A lot of times I’ll mix-in the dry ingredients by hand instead of using the mixer. It’s my way of making sure that I don’t overmix the batter. But if you prefer to use a mixer, just be sure to keep it on low speed when adding the all-purpose flour.
The cookie dough needs to chill before baking. If I’m going to bake the cookies right away, I’ll just put some plastic wrap over the bowl and chill in the refrigerator for at least 30 minutes. But usually, I transfer the dough to an airtight container so that I can keep it in the refrigerator for days.
I like to use a cookie scoop to make 1-inch balls, but you can use a teaspoon if you don’t have a scoop. Roll the dough between the palm of your hands to make round balls, and then roll the balls in granulated sugar before placing 2 inches apart on a cookie sheet lined with parchment paper.
Bake the cookies for 8 to 10 minutes and then let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely. If you like soft molasses cookies, be sure to pull the cookies out of the oven when the edges are just turning color and the center is still soft.
Molasses Cookies
Equipment
- Measuring Cups
- Measuring Spoons
- Cookie Scoop
- Baking Sheet
- Parchment Paper
Ingredients
- 3/4 cup shortening
- 1 cup granulated sugar
- 1 egg
- 4 T molasses
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. ginger
- 1/4 tsp. allspice
- 1/2 tsp. salt
Instructions
- Cream shortening, molasses and sugar together on medium speed until smooth.
- Add egg and mix until thoroughly combined.
- Mix in baking soda, salt, ginger and allspice. Stir to combine.
- Add flour and mix just until combined.
- Refrigerate dough for 30 minutes, or until ready to use.
- Preheat oven to 350 degrees Fahrenheit.
- Use cookie scoop to create cookie dough balls.
- Roll balls in granulated sugar.
- Place on parchment lined cookie sheet.
- Bake for 8-12 minutes, or until just set around the edges.
- Cool on cookie sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Q&A For Molasses Cookies
How to Store Cookies? These delicious cookies can be kept in a cookie tin, airtight container, or cookie jar. That’s another thing that I like about molasses cookies with shortening. They keep really well, and they are great for gifts too.
Can You Freeze Cookies? Yes! It is another thing I love about these cookies. You can either bake the cookies then freeze them. Or freeze the cookie dough balls to bake later. This is what I prefer to do. I roll the balls in sugar, put on a plate and then place in freezer for about 30 minutes. I then transfer the frozen cookie dough balls to a freezer Ziploc bag.
Do I have to use shortening? No, you can substitute vegetable oil or butter if you prefer. You’ll get a slightly different flavor, but the real difference you’ll see is in the texture of the cookies. I have molasses cookie recipes where I use butter and oil, but for this one I stick with the old-fashioned method of making molasses cookies with shortening.
I hope you enjoy making these molasses cookies with shortening. They really are some of the best molasses cookies. While I make them all year, I love to make them during the holiday season. They are the perfect holiday cookie because you can make the dough ahead of time and bake as needed. Plus, they freeze really well if you need to make them ahead of time.
These cookies are great for a party, cookie swap, or to give as gifts. But most of all, the smell of the molasses and ginger makes the whole house smell like Christmas to me. It’s a cookie that I love to make, eat, and share. I hope you do too!
More molasses recipes to try:
Follow me on Pinterest
- Best Chocolate Chip Cookie Recipe with Powdered Sugar - September 17, 2024
- Easy Peanut Butter Spider Cookies Recipe for Halloween - September 13, 2024
- Vinegar in Chocolate Chip Cookies: Secret to Best Recipe - September 11, 2024