Classic Molasses-Spice Cookies

Warm, spiced, and irresistibly chewy, these Molasses-Spice Cookies are a nostalgic treat with a perfect balance of sweetness and spice. Rolled in sparkling sugar for a festive crunch, they’re soft in the center with slightly crisp edges—just like Grandma used to make!

Why You’ll Love These Cookies

Warm, cozy spices – Ginger, cinnamon, nutmeg, and cloves create a deeply aromatic flavor.
Perfect texture – Chewy inside, lightly crisp outside, with a sparkling sugar crunch.
Make-ahead friendly – Dough chills overnight for easy baking later.

Holiday classic – A must-have for Christmas cookie trays or fall baking.

What Do These Cookies Taste Like?

Imagine a gingerbread cookie’s sophisticated cousin—rich molasses sweetness, warm spices, and a melt-in-your-mouth texture. The sparkling sugar adds a delicate crunch, making every bite irresistible.

Ingredients You’ll Need

Wet Ingredients

• ¾ cup Crisco (or butter for a richer taste, but shortening keeps them chewy)
• 1 cup granulated sugar
• 1 large egg
• ¼ cup molasses (use dark for robust flavor, light for milder taste)

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground ginger
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• ¼ tsp allspice

For Rolling

• Sparkling white sugar (or regular granulated sugar)

Tools You’ll Need

• Mixer (hand or stand)
• Mixing bowls
• Whisk
• Baking sheets
• Parchment paper
• Wire cooling rack

How to Make Molasses-Spice Cookies

1: Cream Shortening & Sugar

• In a large bowl, beat Crisco and sugar until light and fluffy (~3 minutes).
• Add egg and molasses, mixing until smooth.

2: Combine Dry Ingredients

• In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.

3: Mix Wet & Dry

• Gradually add dry ingredients to the wet mixture, blending just until combined.
• Cover dough and chill for 1 hour (or overnight).

4: Shape & Roll

• Preheat oven to 375°F (190°C). Line baking sheets with parchment.
• Roll dough into 1-inch balls, then roll generously in sparkling sugar.
• Place 2 inches apart on baking sheets.

5: Bake

• Bake for 10–12 minutes, rotating pans halfway, until cookies are puffed and crackled.
• Let cool on the sheet for 2 minutes, then transfer to a wire rack.

Serving Suggestions

With hot cider or chai tea – The spices pair perfectly.
Sandwiched with vanilla ice cream – A spiced ice cream sandwich!
On a holiday cookie platter – A festive standout.

Tips for the Best Cookies

• Chill the dough! This prevents spreading and enhances flavor.
• Don’t overbake – They’ll firm up as they cool.
• Use dark molasses for a deeper, more robust taste.
• Add a pinch of black pepper for extra warmth (optional).

Storage & Freezing

• Room temp: Store in an airtight container for 1 week.
• Freeze baked cookies: Up to 3 months (thaw at room temp).
• Freeze dough balls: Roll in sugar, freeze on a tray, then bag. Bake from frozen, adding 1–2 extra minutes.

FAQ

Can I use butter instead of shortening?
Yes, but cookies will spread more and be crisper.

My dough is too sticky to roll!
Chill longer (up to 2 hours) or dust hands with flour.

Can I skip the sparkling sugar?
Yes, but it adds a lovely crunch and shine.

Final Thoughts

These Molasses-Spice Cookies are a timeless treat—full of warmth, spice, and nostalgia. Perfect for holiday gifting or cozy nights in!

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