These Molasses Cookies Without Brown Sugar are super soft, chewy, and filled with warm spices. This is one of my favorite cookie recipes, and is one that I know you are going to absolutely love! Learn how to make homemade molasses cookies without shortening with this easy recipe.
Molasses Cookies: An Easy Holiday Cookie Recipe
There’s nothing like the aroma of ginger molasses cookies baking. Well, except, eating them when they are warm and fresh out of the oven. These subtly-spiced cookies are slightly crisp around the edges, with a moist, tender center that almost melts in your mouth when you bite into it.
Molasses cookies are, of course, an old-fashioned favorite around the holidays, but I love baking them year-round. They are perfect for munching on with your morning coffee or for a sweet treat later on in the day.
Are Ginger Molasses Cookies Good For You?
I generally like to create and share recipes on my blog that are nourishing, in addition to being delicious. However, I wouldn’t consider these molasses cookies to be healthy. This is because they are made with a good amount of sugar, butter, and white flour.
But, I truly believe that pleasure and health go hand in hand. Healthy eating can definitely include enjoying a reasonable amount of sweets and desserts. So, this is one of those recipes for times when you feel like treating yourself. Frequency and portion size definitely matter, so eat cookie recipes like this one on occasion and in moderation.
How to Store Molasses Cookies
These molasses cookies will stay fresh stored at room temperature in an airtight container for up to a week. You can also freeze the cookies after baking them and they will be good for up to three months.
How to Store Unbaked Cookie Dough
You can also freeze the unbaked cookie dough, which will last up to three months in your freezer. To do this, roll your cookie dough into balls and place them on a baking sheet. Next, place the baking sheet in the fridge for one hour to chill. Doing this solidifies the dough balls, so that they don’t stick together in the freezer.
Then, transfer the dough balls into a ziplock bag and store the bag in your freezer. When you are ready to eat some cookies, just remove the cookie dough balls from the freezer and allow them to thaw on the counter for 20 minutes before baking. If you don’t have time to thaw them out, then simply bake the dough balls in their frozen state for an extra minute or two in the oven. By preparing and freezing your dough in advance, you can enjoy freshly-baked cookies on the spot – anytime you want!
More Christmas Cookie Recipes
Looking for more holiday baking inspiration? Here are some of my favorites ones:
- No-Chill Chocolate Chip Cookies
- 4-Ingredient Peanut Butter Cookies
- Pumpkin Spice Cake Cookies Recipe
- Gingerbread Men Cookies Recipe
- Easy Chocolate Rolo Cookies Recipe
If you make this Molasses Cookies recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Molasses Cookies Without Brown Sugar (No Shortening!)
- 3/4 cup butter, softened to room temperature
- 1 cup granulated sugar, plus more for rolling
- 1 large egg
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- Preheat oven to 350ºF (177°C). Line two baking sheets with parchment paper.
- In a large bowl, using a hand-held mixer or a stand mixer with paddle attachment, cream together the butter and granulated sugar until light and fluffy.
- Mix in the egg. Add the molasses and beat until combined.
- In a separate bowl, combine the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the dry ingredients to the wet ingredients. Beat until combined.
- Shape the dough into balls, containing about 1 tablespoon of dough each. Roll each ball in granulated sugar and place on the prepared baking sheets.
- Bake for about 10 minutes, or until edges are set and tops are cracking.
- Remove from oven and allow cookies to cool on the baking sheets for 5 minutes. Then, transfer to a wire rack to cool completely.
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Shannon @ Love At First Bento says
Oh man, now I’m craving molasses cookies! Yours look so perfectly delicious, I could almost bite my computer screen, lol! I second the idea of making these year-round – why save such deliciousness for Xmas only, you know?
Haha aww thanks so much Shannon! ♥ I agree, cookies like this are too good to only enjoy once a year! 🙂
Molasses cookies are my favorite!!! Yours look so soft and yummy! Thanks for sharing your recipes! 🙂
Aww thanks Melanie! You’re very welcome! 🙂