Molasses Sugar Cookie
A warmly spiced molasses sugar cookie with a chewy center and crisp edges, perfect for holiday gatherings or cozy baking sessions with family and friends.
Ingredients
Instructions
- Melt the shortening in a saucepan on the stove.
- Add sugar, molasses, and egg; beat well.
- Sift flour with baking powder, salt, and spices; add to the mixture and mix well.
- Chill the dough well.
- Form into balls and roll in white sugar.
- Place on a greased or parchment-lined cookie sheet.
- Bake at 375°F (190°C) for 8 to 10 minutes.
Tips & Substitutions
For a softer cookie, reduce the baking time slightly and ensure you chill the dough adequately, which helps maintain moisture. If you run out of shortening, unsalted butter is a great substitute. Feel free to experiment with spices; adding a pinch of nutmeg or substituting maple syrup for molasses can create unique flavors. For a twist, try rolling the cookies in powdered sugar instead of granulated.
Serving Suggestions
These molasses sugar cookies are delicious on their own but can also be served with a scoop of Double Chocolate Chunk Ice Cream for a decadent treat. They pair wonderfully with a cup of hot tea or coffee. For a festive touch, consider drizzling them with a simple icing or serving them alongside a slice of Hot Fudge Sundae Pie during holiday gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply warm them in the oven at 350°F (175°C) for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Sugar Cookie contains roughly 128 calories, with 1g protein, 30g carbohydrates, and 1g fat. It is a good source of iron (10% of the Daily Value), calcium (10% of the Daily Value), and potassium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser cookies. If you want a lighter texture, consider using half whole wheat and half all-purpose flour, which allows for a healthful boost without sacrificing too much softness.
What can I do if my dough is too sticky?
If your dough is sticky, try chilling it for a longer period. This will help it firm up. You can also sprinkle a bit of flour on your hands or the work surface while forming the balls. Just be careful not to add too much flour, as it can alter the cookie's texture.
How can I make these cookies more flavorful?
To enhance the flavor of your cookies, consider adding vanilla extract or finely grated citrus zest. You can also experiment with different spices like nutmeg or allspice for a unique twist. Adding chopped nuts or raisins can also give extra texture and flavor to the cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).