Crispy Old-Fashioned Molasses Cookies

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These crispy old-fashioned molasses cookies are packed with warm spice and rich molasses flavor. Baking up with perfectly crackly tops and a crisp snap in every bite. This molasses cookie recipe belongs in everyone’s cookie jars and recipe boxes.

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• Prep time: 20 minutes
• Chill time: 1 hour
• Bake time: 10 minutes per batch X 3 = 30 minutes
• Total time: 1 hour and 50 minutes
• Servings: Approximately 3 dozen
• Prep level: Beginner +

Similar to gingerbread cookies, these cookies are a little thinner with lots of dark molasses and a wonderful balance of the right amount of warm spices and sweetness to them. These cookies are crispier than a soft molasses cookie with a sugar coating and crisp edges.

Ingredient Notes

• Molasses: Use unsulfured molasses for a rich, deep sweetness. Blackstrap molasses is more bitter and less sweet, so stick with regular for the best flavor.
• Sugar: Classic old-fashioned molasses cookies are made with white granulated sugar.
• Vegetable oil: Vegetable oil typically has a more neutral flavor profile allowing the molasses and spices to take center stage without competing flavors. Using oil also create cookies that are more spread out and crackly on top.
• Ground spices: Classic warm spices of ginger and cinnamon bring a cozy flavor. A pinch of nutmeg is a nice optional addition. If you like really spicy cookies, double the amount of ginger and cinnamon!
• Gluten free: Substitute all purpose flour with either almond flour or coconut flour. This substitution will make chewy molasses cookies, not crispy cookies.

Step-by-Step Instructions

• In a medium bowl, sift together flour, baking soda, salt, cinnamon, and ginger.
• Combine the wet ingredients and the egg in a large separate bowl.
• Slowly add the flour mixture to the wet ingredients.
• Beat together the flour mixture and wet ingredients together.
• Chill dough for at least 1 hour. (see Tips)

• Shape dough into 1 inch balls.
• Roll balls in granulated sugar to thoroughly coat.
• Flatten cookie balls with the bottom of a glass.
• Place in preheated oven and bake.

• Cool on a wire rack.
• Enjoy your delicious crisp molasses cookies with friends and family!

See recipe card below for measurements and baking time.

Laura Belle’s Tips

1. Measuring molasses can be a little sticky. I recommend lightly spraying the inside of the measuring cup with baking spray before pouring.
2. Don’t skip chilling the cookie dough for at least 1 hour. The longer the better. You can even chill it overnight. You want the cookie dough to be stiff when making it into balls. Chilling cookie dough before baking them, allows the flour to become moist which makes the dough firmer. So when you bake the cookies, they spread less and hold their shape better.
3. Keep a small dish of vegetable oil handy when pressing the cookie balls down. If the cookie dough begins to stick a little on the bottom of the glass, dab your finger in the vegetable oil and rub it on the bottom of the glass. This will stop the cookie dough from sticking.

Storing

Store crisp cookies in an air tight container at room temperature for 3 to 4 days. Store in the fridge for up to a week.
Freeze – Cookies can be frozen for up to two months. Allow them to come to room temperature before serving.

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Yield: 3 dozen

Crispy Old-Fashioned Molasses Cookies

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Crispy, crunchy molasses cookies are a homemade classic treat packed with flavors of molasses, cinnamon, and ginger.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 50 minutes

Ingredients

• 2 ¾ cup of all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 ½ teaspoon ground ginger
• ¾ cup vegetable oil
• ¾ cup sugar (granulated)
• ¾ cup molasses (dark)
• 1 large egg at room temperature

Instructions

1. Preheat oven to 375 degrees Fahrenheit
2. Sift or whisk together flour, salt, baking soda, cinnamon, and ginger into a medium bowl, set aside.
3. In a large bowl, use a hand held electric mixer or a stand mixer fitted with the paddle attachment, on medium speed, mix the vegetable oil, sugar, dark molasses and large egg until smoothly blended.
4. Slowly add the dry ingredient mixture to the wet ingredient mix and blend on low speed pausing to scrape down the sides and bottom of the mixing bowl with a rubber spatula. Beat well until the dough is completely combined.
5. Cover the bowl with a lid or plastic wrap. Chill the cookie dough for at least 1 hour.
6. Roll cookie dough into balls, approximately 1 inch in diameter.
7. Roll balls in granulated sugar to thoroughly coat.
8. Place balls 2 inches apart, onto un-greased cookie sheet (parchment paper can be used, however I do not use it).
9. Flatten balls to 2 ½ inch diameter using the bottom of a glass.
10. Bake for 10 – 12 minutes. 
11. Using an oven mitt, remove from oven and allow to cool for 1 to 2 minutes before transferring them to a cooling rack.
12. After completely cooled, store cookies in an airtight container.

Notes

• Measuring molasses can be a little sticky. I recommend lightly spraying the inside of the measuring cup with baking spray before pouring. You will be amazed by how much easier the molasses comes out and makes cleanup less messy.
• Keep a small bowl of vegetable oil handy when pressing the cookie balls down. If the cookie dough begins to stick a little on the bottom of the glass, dab your finger in the vegetable oil and rub it on the bottom of the glass. This will stop the cookie dough from sticking.
• Don’t skip chilling the cookie dough for at least 1 hour. The longer the better. You can even chill it overnight. You want the cookie dough to be stiff when making it into balls. 

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 114Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 99mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 1g

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