I can’t even remember a Christmas growing up not having these delicious cookies in our house!
The holidays wouldn’t be complete without a plate of molasses cookies. They are the perfect cookies for the fall season and the annual cookie exchange party.
This molasses cookie recipe belongs in everyone’s cookie jars and recipe boxes.
Crispy Old-Fashioned Molasses Cookies
These crispy, crunchy molasses cookies are a homemade classic treat packed with flavors of molasses, cinnamon, and ginger.
Reasons You Will Love These Crispy Molasses Cookies
- Classic holiday favorite
- Perfect for a cookie exchange party
- Great for dunking in milk, coffee, hot tea, or hot chocolate
- Kids love to help make them
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.
If you like really spicy cookies, double the amount of ginger and cinnamon!
These cookies are crispier than a soft molasses cookie with a sugar coating and crisp edges.
The Ingredients For Crispy Old-Fashioned Molasses Cookies
Dry Ingredients
- All-purpose flour
- Baking soda
- Salt
- Sugar
- Cinnamon
- Ginger
Wet Ingredients
- Vegetable oil
- Dark molasses
- Large egg (crack open in a separate small bowl and break it up using a fork)
What Is Molasses?
Molasses is a product of the sugar beet and sugar cane refinement processes.
It is a great alternative to sugar due to containing higher levels of both vitamins and minerals.
Molasses is the ingredient in brown sugar that gives it its distinct color, flavor and moisture.
How to Make Crispy Old-Fashioned Molasses Cookies
Step 1 – Sift together flour, baking soda, salt, cinnamon, and ginger
Step 2 – Combine the wet ingredients and the egg
Step 3 – Mix the dry and wet ingredients together
Step 4 – Chill the cookie dough for at least 1 hour
Step 5 – Shape dough into 1 inch balls
Step 6 – Roll balls in granulated sugar to thoroughly coat
Step 7 – Flatten cookie balls with the bottom of a glass
Step 8 – Heat oven and bake
Step 9 – Cool on a wire rack
Other Holiday Sweets
- Mini Pecan Raisin Tarts
- Easy 5 Ingredient Delicious Meltaway Cookies
- Easy Raspberry Shortbread Thumbprint Cookies With Sugar Glaze
Helpful Tips
- 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.
Crispy Old-Fashioned Molasses Cookies
Crispy, crunchy molasses cookies are a homemade classic treat packed with flavors of molasses, cinnamon, and ginger.
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 granulated sugar
- ¾ cup dark molasses
- 1 large egg at room temperature
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Sift or whisk together flour, salt, baking soda, cinnamon, and ginger into a large bowl, set aside.
- In a medium 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.
- 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.
- Cover the bowl with a lid or plastic wrap. Chill the cookie dough for at least 1 hour.
- Roll cookie dough into balls, approximately 1 inch in diameter.
- Roll balls in granulated sugar to thoroughly coat.
- Place balls 2 inches apart, onto un-greased cookie sheet (parchment paper can be used, however I do not use it).
- Flatten balls to 2 ½ inch diameter using the bottom of a glass.
- Bake for 10 - 12 minutes.
- Using an oven mitt, remove from oven and allow to cool for 1 to 2 minutes before transferring them to a cooling rack.
- 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.