I love these Molasses Cookies! Some might call them Gingersnaps but they aren't...the molasses is distinct in their flavor and the ginger is one of the spices that complement it.
Molasses cookies are normally something we make in the fall and serve with apples but are also a staple in our Christmas cookie jar. So why now you ask? Well I didn't get any made over the holidays but I had the ingredients and when it snowed, well, they happened.
And I discovered something...they were sure good a few days before Easter too. I used to make these all year long; I need to get back to that!
I have had more one person comment to me over the years when I mention I love Molasses cookies, 'Oh you mean Gingersnaps?' No I mean Molasses cookies! While these cookies do have spices in the dough, including cinnamon, ginger, and cloves, it is the deep, dark, rich taste of molasses that is at the forefront.
This is how they look, with that beautifully crinkled top adorned with demerara sugar. I used to roll them in granulated sugar but I love this larger grain and the brown sugar aspect of demerara is perfect with these cookies baked molasses, cinnamon, ginger, and cloves.
Yes, they have spices but it is the molasses that makes them special.
I've been making these Molasses Cookies for as long as I can remember, and I'm not sure exactly how long that is. Maybe before I left home at 18 but more likely once I moved into an apartment and starting doing more baking and cooking on my own.
I have this VERY old little binder that holds index cards with recipes on them...and it's in there and I got that gift when I got married at 24 so I had a place to organize my recipes so yes, probably a bit before then. Something like a bazillion years ago.
But no matter, they were good then and they are just as good today. In all those years I have made only two adaptations. I used half shortening and half butter instead of all shortening and I roll them in demerara sugar instead of white granulated sugar; I love the way it looks after baking.
The original recipe called for 1½ cups of shortening. As I mentioned it's the only main component I revised; I've found that substituting that amount of shortening with 1 cup of butter and a half cup of shortening gave them a better taste but also kept the great texture I loved.
The ingredient list is simple too; although I did have to add shortening to my grocery list since it's not a staple in my house. Crisco now makes some nice packaged containers that are easy to measure; no more messing with a big can anymore.
Here's what you'll need ( full recipe at bottom of page):
Molasses Cookies are best if they aren't baked too long and after being baked if they aren't allowed to dry out. They should be chewy on the inside and crisp on the outside so watch your time carefully!
This is also one cookie I get stored into a container as soon as they are cool enough. It might not be an issue where you are but in Denver at 6,200′ altitude they can dry out quickly and I like to capture that bit of moisture in the middle; it's part of what I love about them.
Sure you can wait several months for the Fall season to try these but trust me, they taste fantastic all year round!
PIN IT! 'Molasses Cookies'
OK, I quit doing this some time ago but had to today. This is the photo I took of these cookies when I first published them twelve years ago. They tasted just as wonderful then but I have sure had to up my photography game in the years since then.
Funny, it used to be a chore; I had no idea what I was doing. Now I love it as much as cooking and baking!
