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–+ servings
soft molasses cookies stacked on each other

Soft Molasses Cookies

Krista Stechman
These Soft Molasses Cookies are heavily spiced and super soft and chewy. Once you dip them in the white chocolate it gives them a little something extra!
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Prep Time 15 mins
Cook Time 15 mins
Chilling time 30 mins
Total Time 1 hr
Course desserts
Cuisine american
Servings 16 people
Calories 357 kcal

Equipment

  • oven
  • baking sheets
  • whisk
  • stand mixer or electric mixer

Ingredients
  

Wet Ingredients

  • ¾ cup shortening room temp
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg room temp
  • ¼ cup molasses

Dry Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • ½ tsp dry mustard
  • ½ tsp kosher salt

Rolling

  • ½ cup Demerara sugar

Dip

  • 10 oz white chocolate chips

Toppings (optional)

  • 4 candy canes crushed
  • 1 oz dark chocolate bar shaved

Instructions
 

Mixing the Wet Ingredients

  • In the bowl of a stand mixer fitted with the paddle attachment or a medium bowl with an electric hand mixer, beat the shortening and both sugars on medium speed for 3-5 minutes until light and fluffy
    shortening and sugars creamed together
  • Add the egg and molasses and mix on low speed until combined then continue on medium speed for another 1-2 minutes until fluffy
    all the wet ingredients mixed together

Mixing the Dry Ingredients

  • In a separate bowl whisk the flour, baking soda, cinnamon, cloves, ginger, dry mustard and salt
    dry ingredients mixed together
  • Add the dry ingredients to the wet and mix on low speed just until combined
    wet and dry ingredients combined

Preparing the Cookies

  • Form 2 inch cookie balls then roll them in the Demerara sugar and lay them on a baking sheet
    soft molasses cookies rolled in sugar then placed on a sheet tray
  • Chill the cookie balls for 30 minutes
  • Preheat the oven to 350°F
  • Bake the cookies at least 2 inches apart for 13-15 minutes
  • Remove from the oven and let cool on the tray for 2 minutes before transferring cookies to a cooling rack. Let cool completely before dipping
    soft molasses cookies after being baked

Making the White Chocolate Dip

  • Melt the white chocolate over a double boiler until smooth
  • Alternatively, you can melt the white chocolate in a bowl in the microwave in 30 second increments, stirring after each time
  • Once the cookies are cool, tap each cookie on a plate to knock off excess sugar. Dip the cookie about halfway into the white chocolate then set it on a sheet of parchment paper
  • Sprinkle with crushed candy cane or dark chocolate shavings if desired
    soft molasses cookie with white chocolate and crushed candy cane
  • Let the white chocolate set for about 1 hour. Enjoy!

Nutrition

Calories: 357kcalCarbohydrates: 50gProtein: 3gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 14mgSodium: 235mgPotassium: 176mgFiber: 1gSugar: 37gVitamin A: 21IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword christmas baking, christmas cookies, cookies, holiday baking, molasses, molasses cookie
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