Soft Molasses Cookies
These classic molasses cookies are perfectly soft and chewy with a rich, deep flavor from molasses and warm cinnamon. This simple recipe creates a comforting treat that's ideal for holidays or any time you crave a nostalgic sweet.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 6
- Difficulty
- Easy
- Per serving
- 957 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
- 540 gall-purpose flour
- 1 tspbaking soda
- 1 tspbaking powder
- 1 tspground cinnamon
- 300 mlhot water
- 1 tsplemon extract
- 2 pcslarge egg, beaten
- 154 gvegetable shortening, at room temperature
- 400 glight brown sugar, packed
- 252 gmolasses
Equipment
wire rack · baking sheet · mixing bowl · electric mixer · whisk · oven
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
About 5 min
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and ground cinnamon.
About 2 min
Cook’s note: Whisking the dry ingredients together ensures the leaveners are evenly distributed for a consistent rise.
- 3
In a separate large bowl, use an electric mixer to cream the vegetable shortening and light brown sugar together until light and fluffy.
About 3 min
- 4
Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
About 1 min
- 5
Stir in the molasses and lemon extract until they are fully combined with the creamed mixture.
About 1 min
- 6
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.
About 1 min
Cook’s note: Avoid overmixing the dough, as this can lead to tough cookies.
- 7
With the mixer still on low, carefully pour in the hot water and mix until the dough is smooth and uniform.
About 1 min
Cook’s note: The dough will be quite soft and sticky; this is normal for this type of cookie.
- 8
Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 5cm (2 inches) of space between each cookie to allow for spreading.
About 1 min
- 9
Bake for 8 to 10 minutes, or until the edges are set and the centers look slightly underdone.
About 10 min
Cook’s note: Pulling them out while the centers are still soft is the key to a chewy texture.
- 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 10 min
Cook’s note: This brief cooling period on the hot pan helps the cookies set up properly so they don't fall apart when moved.
Per serving
Nutrition
- Calories
- 956.9kcal
- Protein
- 11.2g
- Carbs
- 165.9g
- Fat
- 28.4g
- Fibre
- 2.7g
- Sugar
- 96.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature to maintain softness.
Enjoy at room temperature.