I’ve had this recipe for Molasses Sugar Cookies for over 25 years but can’t remember the name of the co-worker who gave it to me! It’s perfect when you’re in the mood for a gingersnap flavor cookie that is crispy on the outside and chewy inside.

My tips for Molasses Sugar Cookies

I use a 4-cup Pyrex glass measuring cup to melt the shortening in the microwave. The handle makes it easy to hold. Heat in 30-second intervals just until the shortening is melted. I always line baking sheets with parchment paper. It keeps things from sticking and it’s easy to slide off of the baking sheet to cool. I use a portion scoop to get even-sized cookies. This dough tends to spread out quite a bit when baking, so a #70 scoop makes about a 2-inch cookie.

Ginger-lemon cremes

Make a stiff vanilla filling, add some lemon juice and lemon zest, and sandwich it between two of the cookies for a nice ginger-lemon creme cookie. These are even better than the ones at the grocery store! Here’s a quick recipe for a stiff cookie filling (otherwise it squishes out when you take a bite):

From King Arthur Flour: Beat together 2 1/2 cups confectioners’ sugar, 1/2 cup shortening, a pinch of salt, 1 tsp. of finely grated lemon zest, and 1 tsp. lemon juice. It will seem dry at first but will eventually begin to clump together. Add water a little at a time (up to 2 teaspoons total), beating until smooth and spreadable. The filling should be stiff but not so stiff that you can’t flatten it between the cookies. (I use a #70 scoop to form a ball of filling. Wrap the bottom of a glass with plastic wrap and press the filling balls flat. Sandwich a disk of filling between two cookies.

Some of our other favorite cookies

Here are links to some other favorite cookies:  Black Gold Cookies, Red Chile Thumbprint Cookies, and Lemon-Blueberry Oatmeal Cookies. I’m also about to start experimenting with Cookie Butter Cookies made with Trader Joe’s Cookie Butter.

Print Recipe

Molasses Sugar Cookies

recipe given to me by someone whose name I can't remember, but to whom I am eternally grateful

Course

cookies

Prep Time

15 minutes

Cook Time

14 minutes

Servings

dozen

Ingredients

• 1 1/2 cups shortening
• 2 cups granulated sugar
• 1/2 cup molasses
• 2 eggs
• 4 cups all-purpose flour
• 4 teaspoons baking soda
• 1 teaspoon cloves ground
• 1 teaspoon ginger ground
• 2 teaspoons cinnamon
• 1 teaspoon salt
• sugar additional sugar for rolling

Course cookies Prep Time 15 minutes Cook Time 14 minutes Servings dozen Ingredients 1 1/2 cups shortening 2 cups granulated sugar 1/2 cup molasses 2 eggs 4 cups all-purpose flour 4 teaspoons baking soda 1 teaspoon cloves ground 1 teaspoon ginger ground 2 teaspoons cinnamon 1 teaspoon salt sugar additional sugar for rolling

Instructions

1. Heat shortening in the microwave just until melted. In a mixing bowl, blend shortening, sugar, molasses and eggs; beat well.
2. Sift together the flour, baking soda, cloves, ginger, cinnamon and salt. Add slowly to the shortening mixture and blend well.
3. Roll into 1-inch balls or use a #40 portion scoop. Drop the balls into the additional sugar in a bowl. Toss gently until completely coated.
4. Set dough balls 2" apart on a parchment paper-lined baking sheet, Bake at 375 F for 8-10 minutes or until dark golden brown. Cool completely.
5. Dough balls may be kept in the freezer and baked whenever you want fresh, warm cookies. Put the dough balls on a parchment-lined baking sheet. Wrap the flat bottom of a drinking glass with plastic wrap and flatten the dough balls to about 1/4-3/8" thick. Store in an airtight container in the freezer. Frozen cookies may take a few minutes longer to bake.