Old Fashioned Molasses Cookies are pillowy soft, and moist with the deliciously rich deep flavours of molasses and ginger. A great recipe when served during the holiday season, at Christmas, or any time of the year. This is another special treasured old family recipe from my Great Grammie Alice, and I'm sure you'll love it too!
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
The history behind this receipe for Molasses Cookies
This recipe for Old Fashioned Molasses cookies is very special indeed! It's been a much beloved family recipe for a very very long time. My great Grammie Alice would be making molasses cookies in large batches for the family for Christmas time and other special occasions. Great Grammie taught my grandmother Mary how to make them just right so that her son (my grandfather) could have his cookies just as he liked. ❤️
Some of my favourite and most cherished memories are of Christmas time and being able to choose from the many cookies and treats that my Grammie Mary (we called her Mum) laid out after we had dinner. These molasses cookies were a favourite along with other yummy treats!
I hope you enjoy this recipe as much as my family has!
What are Soft Molasses Cookies made of?
Soft molasses cookies are made from granulated sugar (white sugar is what I use, brown sugar can be substituted), softened butter (unsalted butter and salted are both fine), eggs, baking soda, all purpose flour, egg, ground ginger and molasses.
My great grammie's recipe calls for additional flavorings from spices such as ground cinnamon and ground cloves as well as a slight amount of salt.
What molasses is best for cookies?
It all depends on the type of cookie you're looking to make. For example, if you want a chewy molasses cookie, you'll want to use a dark or blackstrap molasses. If you're after a crisp cookie, then a light molasses would be your best option.
Dark molasses will give your cookies a deep, rich flavor, while light molasses will be more subtly sweet. You can also use blackstrap molasses for a slightly different flavor profile. Blackstrap molasses has a slightly bitter flavor, which some people can find to be a bit overpowering.
What is the difference between gingersnaps and molasses cookies?
One difference between gingersnaps and molasses cookies is that molasses cookies are soft and have a chewy texture, while gingersnaps are crunchy. Molasses cookies also have a stronger, deeper, more intense flavor due to the addition of molasses.
Molasses is a by-product of the sugar refining process and is made from sugar cane or sugar beets. It is dark brown and has a strong, slightly bitter flavor.
Gingersnaps are usually made with ground ginger (ginger powder), which has a more pungent flavor than molasses.
While both cookies are delicious, they have different flavors and textures. If you want a cookie with a strong ginger flavor, go for a gingersnap. If you prefer a softer, sweeter cookie, reach for a molasses cookie.
What is the difference between molasses cookies and gingerbread cookies?
Molasses cookies are made with molasses, gingerbread cookies are made with honey. The two have different textures – molasses cookies are softer and more chewy, while gingerbread cookies are harder and more crisp. The molasses flavor is also stronger than that of honey, so molasses cookies will have a richer, more intense flavor; a flavor that is less sweet than that of gingerbread.
So if you're in the mood for a soft, chewy cookie with a deep, rich flavor, molasses is the way to go. But if you prefer a lighter-tasting cookie with a bit of crunch, then gingerbread is your best bet.
How to make Old Fashioned Soft Molasses Cookies
It's super easy to make molasses cookies! Here's a basic overview of how it's done – you can find the full recipe at the bottom of this page.
To start, preheat oven temperature to 350°F. In a mixing bowl or a stand mixer, cream together sugar, butter and molasses, then mix in the egg.
In a separate bowl, combine the dry ingredients; flour, ground ginger. Next, combine the dry ingredients with the creamed mixture of wet ingredients. Then, add a mixture of baking soda dissolved in milk and combine.
Next, using two spoons, scoop out a hefty amount of the dough to form cookies and place them on a baking sheet lined with parchment paper (spaced about 3 inches apart). Bake cookies on baking sheets at 350°F for 15 minutes.
There should be enough batter to form about 24 cookies on your cookie sheet but this will vary depending on how big you scoop your cookie dough. We prefer big versions of the cookies in this family! 😋
What to Serve with Soft Molasses Cookies
Make a soft molasses cookies sandwich! Try sandwiching the cookies together with a filling in the middle to make something that's absolutely delicious. Some good fillings to try include: Cream cheese, Peanut butter, Marshmallow fluff, Jelly, and Lemon Curd.
You can drizzle your old fashioned soft molasses cookies with a bit of chocolate sauce or caramel sauce or serve them with a dollop of whipped cream or ice cream on top.
It's also nice to enjoy these cookies with a glass of milk.
How to Store Soft Molasses Cookies
First, let the cookies cool completely before storing them. Otherwise, they will continue to cook and become hard.
Next, wrap them tightly in plastic wrap or aluminum foil. This will help keep the moisture.
How long are Soft Molasses Cookies good for? in the fridge, freezer, etc.
In an airtight container, the cookies can be stored at room temperature for up to a week. If you want to keep them fresh for longer, you can store them in the refrigerator for up to two weeks or in the freezer for up to six months.
When you're ready to eat the cookies, let them thaw at room temperature for a few hours or microwave them for a few seconds.
Other recipes from my Family Recipe Series you'll enjoy:
- Ginger Sparkle Cookies – another recipe from Great Grammie Alice
- Old Fashioned Chicken Soup (using a whole chicken) – inspired by my Grandmother Mary (aka Mum)
- Sage & Brown Butter Pork Chops – inspired by how my grammie made hers!
- Chocolate Pudding Pie/Cream Pie – inspired by my grammies recipe
- Lemon Meringue Pie – inspired by my grammies recipe
- 1 cup butter, room temperature so it's soft
(the original recipe called for lard but butter is the perfect substitute! lol)
- 1 cup sugar
- 1 cup molasses
- 1 egg
- 1/2 cup milk
- 2 tsps baking soda
- 4 cups all purpose flour
- 4 tsps ground ginger
- 1 tsp salt
- Start by preheating your oven to 350°F. In a mixing bowl or a stand mixer, cream together sugar, butter and molasses, then mix in the egg.
- In a small bowl, dissolve the baking soda in the milk and set it aside.
- In a separate bowl, combine the dry ingredients; flour, ground ginger and salt. I find using a whisk works very well for this. Next, combine the dry ingredients with the wet. Then add the milk/baking soda mixture and combine.
- Next, using two spoons, scoop out a hefty amount of the dough to form cookies and place them on a cookie sheet lined with parchment paper (spaced about 3 inches apart).
There should be enough batter to form about 24 cookies but this will vary depending on how big you scoop your cookie dough. We prefer big versions of the cookies in this family! 😋
- Bake in the oven for 15 minutes. Allow to cool on the baking sheet for about 5 minutes, then transfer to cooling rack.
Keep in mind that not all the cookies will fit on one baking sheet, so you'll have to bake each sheet one at a time. So that the temperature is right, please make sure to only place one baking sheet in the oven at a time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking