Crispy Molasses Cookies

These are a delicious cookie to eat any time of the year:  Crispy Molasses Cookies

Crispy Molasses Cookies
Molasses cookies probably make you think of the holidays, right?  So why am I writing about Christmas cookies in April??  Well, there’s simply no reason why you can only make molasses cookies during the holidays.  They’re just as good in April as they are in December 🙂  So here’s a molasses cookie recipe of the crispy variety.  It’s my favorite crispy cookie to dunk in my morning cappuccino!  And I’m totally comfortable with springtime molasses cookie dunking, for sure.
Crispy Molasses Cookies Recipe

These Crispy Molasses Cookies have a nice crunch to them.  They’re a firm cookie with a nutmeg-molasses flavor and a sugary coating.  They freeze well, and they’d ship well too.  Enjoy!

Crispy Molasses Cookies

Yield: About 3 dozen

Prep Time:30 minutes

Cook Time:13 minutes

Ingredients:

COOKIE DOUGH:

  • 1 1/2 cups shortening
  • 2 cups granulated white sugar
  • 2 tablespoons freshly grated nutmeg (or 1 tablespoon ground nutmeg)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup molasses
  • 4 1/2 cups all-purpose flour

ROLLING MIXTURE:

  • 1/3 cup granulated white sugar
  • 1 teaspoon freshly grated nutmeg (or 1/2 teaspoon ground nutmeg)
Directions:
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, use an electric mixer to combine the shortening, sugar, nutmeg, baking soda, cinnamon and salt.  Beat until well combined.  Beat in the eggs and molasses.  Beat in the flour a little at a time... if it becomes too tough to beat with the mixer, you can use a wooden spoon to beat in the rest.
  3. In a small bowl, stir together the rolling mixture.  Shape dough into 1 1/2-inch balls.  Roll balls in the sugar mixture.  Place balls 2 1/2 inches apart on an ungreased baking sheet.
  4. Bake for 10 to 13 minutes or until tops are cracked and edges are firm.  Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips:
*These cookies freeze well.
SOURCE:  RecipeGirl.com

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Lori Lange of Recipe Girl

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Comments

  • John wrote:

    Thanks for the recipe. I made a 1/4 of a batch this afternoon with some mods: used butter instead of shortening (with a little extra per typical shortening to butter conversions) and added a little bit of fresh ground ginger. It may have been a result of the substitution but the dough was quite gooey and not able to be shaped into a ball so I chilled the dough in the freezer for about 20 minutes before rolling into balls and coating in the sugar mixture. Baked per the instructions. The cookies came out chewy and cakey rather than crispy (again, possibly because of the substitution). The flavor is terrific! I may try to add more flour next time to make the dough thicker so I can roll it thin and cut shapes to get a crispier cookie. This recipe provided a great baseline for me to work with as I’d never made molasses cookies before.

  • Jenny wrote:

    Is 2 TBSP of nutmeg a typo? It seems like a lot of nutmeg. Thinking maybe it should be 2tsp ?!

    • Lori Lange wrote:

      If you’re using freshly grated, use 2 tablespoons. If you’re using the spice from a container, it’s 1 tablespoon.

  • Laura @ Laura’s Culinary Adventures wrote:

    There is no reason we shouldn’t be able to eat ginger cookies all year round!

  • avril wrote:

    I SO agree! – eat Molasses cookies ALL year round. What a waste if we only ate them during the holidays! I couldn’t help but notice your lovely cooling rack. It looks as though a may have a handle on it??? Sweet! 🙂

  • Beeta @ Mon Petit Four wrote:

    I LOVE molasses cookies! I make some too, although I call mine sugar spice cookies. Regardless, you’re right – they’re amazing any time of the year! Yours look beautiful <3

  • Averie @ Averie Cooks wrote:

    I LOVE molasses cookies. They are like my ultimate #1 favorite cookie! I just made some with frozen leftover dough I still had lingering in my freezer from holiday baking but sniff, I’m out now. I love that you posted these now b/c molasses should be year-round!

  • Karen @ On the Banks of Salt Creek wrote:

    I make a similar cookie (during the holidays) that also has ginger in it. Family loves them.

  • Miss @ Miss in the Kitchen wrote:

    I love molasses cookies, I could eat the entire batch!

  • Maria @ Dolcelicious Bake Shoppe wrote:

    oooo they look good Lori! can’t wait to give this recipe a try!

  • Ali | Gimme Some Oven wrote:

    Yesss!  I’m obsessed with molasses cookies!  Definitely need to be happening all year-round, not just during the holidays.  🙂

  • Kate @ Framed Cooks wrote:

    COMPLETELY with you on the whole year-round molasses cookie thing – I just finished a batch of them that I made into ice cream sandwich cookies!  Yours look, as usual, AMAZING.  Happy spring and happy molasses cookies!

  • Taylor @ Food Faith Fitness wrote:

    I 100% Agree that you can have Molasses Cookies in April! In fact, that should be a new “thing” because they are some of my favorite cookies!
    Molasses cookies need to have that perfect crispy texture, and these look like they have just that – pinned!