In a large mixing bowl, cream together:

¾ cup shortening
¾ cup packed brown sugar

Beat until fluffy.
Add the egg and molasses, mixing until smooth and fully combined.

2. Combine the Dry Ingredients

In a separate bowl, whisk together:

Flour
Salt
Baking soda
Cinnamon
Ginger
Nutmeg

This ensures even spice distribution.

3. Form the Cookie Dough

Slowly add the dry ingredients to the wet mixture.
Mix until a soft, sticky dough forms.
The dough should be thick enough to roll into balls but still moist.

4. Shape and Coat

Roll dough into 1-inch balls.
Roll each ball in granulated sugar to coat completely.
This creates that iconic sparkling, crackled top.

5. Bake

Place on a parchment-lined baking sheet, spacing cookies 2 inches apart.
Bake at 350°F (175°C) for 8–10 minutes, or until edges are set but centers look soft.

✔ Do not overbake — they will firm as they cool, keeping that soft interior.

6. Cool & Serve

Transfer cookies to a cooling rack.
Enjoy warm or store for later — they stay soft for days.

🍯 What Makes Molasses Cookies So Soft?

The combination of molasses, brown sugar, and shortening creates a cookie that stays chewy long after baking.

Molasses is hygroscopic — meaning it absorbs moisture — so your cookies stay soft even after a few days.

🔄 Recipe Variations

1. Molasses Crinkle Cookies

Sprinkle powdered sugar on top after baking for a snowy effect.

2. Spicy Ginger Molasses Cookies

Increase the ginger from 1 tsp to 1 ½ tsp for extra heat.

3. Butter Version

Swap shortening for butter to add rich flavor (cookies will spread slightly more).

4. Molasses Cookie Sandwiches

Fill cooled cookies with:

Cream cheese frosting
Marshmallow fluff
Vanilla buttercream

🧊 Storage Instructions

Store in an airtight container at room temperature for up to 5 days.
Add a slice of bread to the container to keep them extra soft.
Freeze baked cookies for up to 3 months.

❗ Troubleshooting & Tips

Cookies spreading too much?

Dough may be too warm. Chill for 15–20 minutes.
Ensure baking soda is fresh.

Cookies too puffy or cakey?

Reduce flour slightly (add 2–3 tablespoons less).
Shortening works better than butter for chewy texture.

No crackles on top?

Ensure baking soda is not expired.
Roll generously in sugar.

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