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Stack of vintage molasses cookies with crackled sugar tops on a wooden board, showing dark brown color and soft centers

Vintage Molasses Cookies

Old-fashioned soft molasses cookies rolled in sugar, baked until just set with a crackled top and chewy center.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 28 cookies
Calories: 118
Ingredients Method Notes

Ingredients
  

  • 170 g (3/4 cup) vegetable shortening softened to room temperature
  • 200 g (1 cup) granulated sugar plus extra for rolling
  • 1 large egg
  • 60 ml (1/4 cup) unsulphured dark molasses not blackstrap for best balance
  • 300 g (2 1/2 cups) all-purpose flour spooned and leveled
  • 2 tsp baking soda fresh for best lift
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp fine salt

Method
 

  1. Heat the oven to 190 C / 375 F. Line two sheet pans with parchment paper.
  2. In a large mixing bowl, beat the shortening and sugar together with a wooden spoon until combined and slightly fluffy, about 2 minutes.
  3. Add the egg and molasses to the bowl and stir until the mixture is smooth and uniform in color.
  4. Add the flour, baking soda, cinnamon, ginger, cloves, and salt directly to the bowl. Stir until a soft, cohesive dough forms with no dry streaks.
  5. Pour about 50 g (1/4 cup) of granulated sugar into a small bowl. Scoop the dough into 1.5-tablespoon portions and roll each into a smooth ball.
  6. Roll each dough ball generously in the sugar to coat all sides, then place on the prepared sheet pan spacing 5 cm (2 inches) apart.
  7. Bake for 9 to 11 minutes until the edges are set and the tops show cracks but the centers still look slightly soft.
  8. Remove from the oven and let cookies rest on the pan for 5 minutes. They will firm up as they cool. Transfer to a wire rack to cool completely.

Notes

For thicker, chewier cookies, refrigerate the portioned dough balls for 20 to 30 minutes before rolling in sugar and baking.