Old Fashion Molasses Cookies

Geoffry Le Cher


I like cookies… heck, what’s not to like! But if you like your cookies on the chewy side (I’m not a cookie snob. I’ll take them anyway I can get them) then these are for you. The cracked and craggy structure, the heady molasses aroma and the bite from the ginger, coupled with subtle brown-sugar sweetness come together in this chewy cookie concoction that is sure to win 1st prize at your house so give them a try!

- Geoffry


★★★★★ 3 votes

2 dozen
15 Min
15 Min


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  • 4 c
    ap flour
  • 1/2 tsp
    kosher salt
  • 2 1/4 tsp
    baking soda
  • 1 tsp
    ground ginger
  • 2 tsp
    finely chopped crystallized ginger
  • 1 1/4 tsp
    ground cloves
  • 1 tsp
    ground cinnamon
  • 1 stick
    unsalted butter, softened
  • 1/2 c
    vegetable shortening
  • 3 1/2 c
    dark brown sugar
  • 1/2 c
    unsulfured molasses
  • 2
    large eggs

How to Make Old Fashion Molasses Cookies


  1. Preheat oven to 325°F.

    In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.

    In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.

    In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls (I find that a standard Ice-cream scoop does a great job) and roll in sugar.

    On baking sheets lined with parchment paper, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar. (6 cookies will fit on a sheet.)

    Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.

Printable Recipe Card

About Old Fashion Molasses Cookies

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: American

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