Old Fashioned Molasses Cookies
This page collects four old-fashioned molasses cookie recipes—from classic drop cookies to spiced molasses cookies, hearty molasses oatmeal cookies, and crackly ginger crinkles rolled in sugar. They’re quick to mix, fast to bake, and full of that warm molasses-and-spice flavor.
Use the jump links to pick your style. Most bake in 8–10 minutes, making these great for cookie trays, holidays, and cozy everyday snacking.
Recipes on this page
Molasses Drop Cookies
Ingredients
- 1 cup sugar
- 2 cups molasses
- 1 egg
- 1 tablespoon baking soda
- 1 cup melted shortening (or bacon grease, optional)
- 1 cup hot water
- 1 tablespoon ground ginger
- 5 1/2 cups flour
Instructions
- Preheat oven to 350°F.
- Dissolve baking soda in the hot water.
- In a large bowl, mix sugar, molasses, egg, melted shortening (or bacon grease), and the soda-water mixture.
- Stir in ginger, then add flour gradually until fully combined.
- Drop dough by spoonfuls onto a cookie sheet, leaving space for spreading.
- Bake 8–10 minutes, until tops look set and edges are lightly firm. Cool 2 minutes, then transfer to a rack.
Note: If using bacon grease, use fresh, strained fat and keep it refrigerated. Expect a slightly savory flavor.
Molasses Cookies
Ingredients
- 1/2 cup shortening
- 1/2 cup sugar
- 1 egg
- 1/2 cup molasses
- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup water
Instructions
- Preheat oven to 375°F.
- Cream shortening and sugar. Beat in egg, then molasses.
- In a separate bowl, whisk flour, baking soda, ginger, cinnamon, and salt.
- Add dry ingredients to wet ingredients, alternating with water, mixing just until combined.
- Drop by tablespoon onto an ungreased cookie sheet.
- Bake 8–10 minutes. Cool briefly before removing.
Molasses Oatmeal Cookies
Ingredients
- 1 cup sugar
- 3/4 cup shortening
- 2 cups oatmeal
- 3 cups flour
- 1 cup molasses
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 eggs
Instructions
- Preheat oven to 350°F. Lightly grease a cookie sheet or line with parchment.
- Cream sugar and shortening. Beat in eggs and molasses.
- Stir in vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Add to the wet mixture and mix until combined.
- Stir in oatmeal until evenly distributed.
- Drop by spoonfuls onto the cookie sheet and bake 8–10 minutes, until edges are set and tops no longer look wet. Cool 2 minutes, then transfer to a rack.
Ginger Crinkles
Ingredients
- 1 cup sugar
- 2/3 cup vegetable oil
- 1 egg
- 1/4 cup molasses
- 2 cups sifted flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Granulated sugar (for rolling)
Instructions
- Preheat oven to 350°F.
- Mix sugar, oil, egg, and molasses.
- In a separate bowl, whisk flour, baking soda, salt, cinnamon, and ginger.
- Add dry ingredients to wet and mix until combined.
- Chill dough for 1 hour.
- Roll into 1-inch balls, coat in granulated sugar, and place on a cookie sheet.
- Bake 8–10 minutes. Cool before moving.
FAQ
What kind of molasses is best for molasses cookies?
Unsulphured molasses is the most common choice for baking and gives a classic, rich flavor.
How do I keep molasses cookies soft and chewy?
Don’t overbake—pull them when the tops look set and edges are just firm. Store airtight; a slice of bread in the container can help maintain softness.
Why chill ginger crinkle cookie dough?
Chilling firms the dough so it’s easier to roll and helps prevent excess spreading during baking.
Can I freeze molasses cookie dough?
Yes. Portion into balls, freeze on a tray, then store in a freezer bag. Bake from frozen with 1–2 extra minutes as needed.
Can bacon grease replace shortening in cookies?
Some vintage recipes use it for flavor. If you try it, use fresh, strained bacon fat and keep it refrigerated; expect a slightly savory note.