Mmm…molasses. These perfect, pillowy soft molasses cookies might even be better than the ones Grandma used to make. (But don’t worry, we won’t tell!) Betty has taken that classic spiced cookie recipe—with ginger, cinnamon, and cloves—and positively perfected it to make the best ginger molasses cookies you’ve ever tasted. Made with many of the same warm spices and molasses as gingersnap cookies, these cookies skip the signature snap in favor of a soft, chewy center with just a hint of crispness around the edges. Then, they’re dipped in sugar for a sweet finish. Whip up a batch during the holidays or whenever you’re craving cozy spiced cookies.

Recipes | Betty Crocker

Ingredient

  • 1 cup packed brown sugar
  • 1/2 cup shortening
  • 1/4 cup salted butter, softened
  • 1/4 cup molasses
  • 1 large egg
  • 2 1/4 cups Gold Medal™ All Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar

Recipe Tips

  1. When shopping for your ingredients, choose shortening in easy-to-measure sticks. It eliminates messy measuring in cups.

  2. There is enough fat in these tender cookies that they won’t stick to the baking sheets. But for easier cleanup, line the baking sheets with parchment paper. The parchment can be used several times before composting or recycling it.

  3. The key to successful baking is measuring accurately. Use a spoon to scoop the flour into the measuring cup, then level off the top with a flat-edged utensil, such as a knife.

  4. For easy cleanup, spray the inside of the measuring cup with cooking spray first so the molasses will slide out of the cup easily.

Nutrition Facts

  • Calories
    150
  • Total Fat
    7g
  • Protein
    1g
  • Total Carbohydrate
    22g
  • Sugars
    12g