Best Ever Molasses Cookies have a slightly crisp sugar coated edge and a soft and chewy center. These are the perfect holiday cookie!
We recently had a cookie contest and asked you all to submit your favorite holiday cookie. It was so fun going through all of the submissions but this one caught my eye. It was a handwritten recipe from Millie Dunn from the 1970’s for Molasses Cookies. Molasses Cookies are the perfect cookie and the holiday wouldn’t be complete without them.
I knew that this recipe was a winner and was submitted by her daughter, Megan from San Diego. These were a perfect molasses cookie. They had a slightly crisp edge that gets rolled in sugar and a soft and chewy inside.
Not only did I think that they were the best, my three-year-old kept sneaking them away. She absolutely loved these cookies! I even found one in her bed in the morning when I woke her up. The whole family ate the entire first batch. I had no choice but to make another batch.
These cookies are perfect as they are but I decided to make them more festive. We dipped them in white chocolate and added Christmas sprinkles. They turned out so amazing!
These cookies are such a classic. They make the perfect Christmas cookie and are the perfect addition to that Christmas cookie plate! I know that your family will love this recipe just as much as we did!
Watch a video on how to make Molasses Cookies HERE:
- ¾ cup shortening
- 1 cup sugar
- ¼ cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon salt
- *Optional 1 cup white chocolate chips
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or use cooking spray.
- Melt the shortening in a small saucepan or in the microwave and let cool. Add the sugar, molasses, and egg and mix until incorporated.
- In a medium-sized mixing bowl, add the flour, baking soda, cinnamon, ginger, cloves, and salt. Add this to the wet mixture and mix until it forms a dough and is incorporated.
- Scoop into one inch balls and roll in sugar and place 2 inches apart. Bake for 8-10 minutes. Let cool on a wire rack and dip in white chocolate if desired.