These are a delicious cookie to eat any time of the year:  Crispy Molasses Cookies

Crispy Molasses Cookies
Molasses cookies probably make you think of the holidays, right?  So why am I writing about Christmas cookies in April??  Well, there’s simply no reason why you can only make molasses cookies during the holidays.  They’re just as good in April as they are in December 🙂  So here’s a molasses cookie recipe of the crispy variety.  It’s my favorite crispy cookie to dunk in my morning cappuccino!  And I’m totally comfortable with springtime molasses cookie dunking, for sure.
Crispy Molasses Cookies Recipe

These Crispy Molasses Cookies have a nice crunch to them.  They’re a firm cookie with a nutmeg-molasses flavor and a sugary coating.  They freeze well, and they’d ship well too.  Enjoy!

Crispy Molasses Cookies
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Crispy Molasses Cookies

Typically a holiday cookie, these are wonderful to eat absolutely any time of year!
Prep: 30 minutes
Cook: 13 minutes
Total: 43 minutes
Servings: 36 cookies (1 per serving)
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Ingredients

Instructions 

  • Preheat oven to 350 degrees F.
  • In a large bowl, use an electric mixer to combine the shortening, sugar, nutmeg, baking soda, cinnamon and salt, beating until well combined. Beat in the eggs and molasses.
  • Add in the flour a little at a time. If it becomes too tough to beat with the mixer, you can use a wooden spoon to beat in the rest.
  • In a small bowl, stir together the sugar and nutmeg.
  • Shape dough into 1½ inch balls. Roll balls in the sugar mixture. Place balls 2½ inches apart on an ungreased baking sheet.
  • Bake for 10 to 13 minutes or until tops are cracked and edges are firm. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • These cookies freeze well.

Nutrition

Serving: 1serving, Calories: 202kcal, Carbohydrates: 29g, Protein: 2g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 83mg, Potassium: 91mg, Fiber: 1g, Sugar: 17g, Vitamin A: 16IU, Vitamin C: 0.02mg, Calcium: 15mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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15 Comments

  1. Laura @ Laura's Culinary Adventures says:

    There is no reason we shouldn’t be able to eat ginger cookies all year round!

  2. avril says:

    I SO agree! – eat Molasses cookies ALL year round. What a waste if we only ate them during the holidays! I couldn’t help but notice your lovely cooling rack. It looks as though a may have a handle on it??? Sweet! 🙂

  3. Beeta @ Mon Petit Four says:

    I LOVE molasses cookies! I make some too, although I call mine sugar spice cookies. Regardless, you’re right – they’re amazing any time of the year! Yours look beautiful <3

  4. Averie @ Averie Cooks says:

    I LOVE molasses cookies. They are like my ultimate #1 favorite cookie! I just made some with frozen leftover dough I still had lingering in my freezer from holiday baking but sniff, I’m out now. I love that you posted these now b/c molasses should be year-round!

  5. Karen @ On the Banks of Salt Creek says:

    I make a similar cookie (during the holidays) that also has ginger in it. Family loves them.

  6. Miss @ Miss in the Kitchen says:

    I love molasses cookies, I could eat the entire batch!

  7. Maria @ Dolcelicious Bake Shoppe says:

    oooo they look good Lori! can’t wait to give this recipe a try!

  8. Ali | Gimme Some Oven says:

    Yesss!  I’m obsessed with molasses cookies!  Definitely need to be happening all year-round, not just during the holidays.  🙂

  9. Kate @ Framed Cooks says:

    COMPLETELY with you on the whole year-round molasses cookie thing – I just finished a batch of them that I made into ice cream sandwich cookies!  Yours look, as usual, AMAZING.  Happy spring and happy molasses cookies!

  10. Taylor @ Food Faith Fitness says:

    I 100% Agree that you can have Molasses Cookies in April! In fact, that should be a new “thing” because they are some of my favorite cookies!
    Molasses cookies need to have that perfect crispy texture, and these look like they have just that – pinned!