Okay, this is a little embarrassing, but I’ll just say it. Easy Old-Fashioned Soft Molasses Cookies absolutely BEG for those chilly, kind-of-gloomy afternoons when you just want something cozy to go with your coffee or a glass of milk. You know the kind—when nothing sounds better than the scent of sweet spices twisting through your kitchen. Maybe you even remember your grandma making a batch? These cookies are soft, chewy, and about as comforting as an old quilt. If you want to actually nail that soft, classic texture (trust me, I’ve tried a million times), keep reading.
Why use Crisco in these molasses cookies?
Alright, let’s get controversial. I know some folks will grumble about shortening instead of butter. Here’s why Crisco really works for Easy Old-Fashioned Soft Molasses Cookies. Crisco gives you that soft, kinda fluffy bite that doesn’t dry out the next day. Butter? Honestly, sometimes it melts down and the cookies flatten like pancakes. Crisco holds everything together, keeps the cookies nice and puffy, and lets the spicy molasses flavor shine.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Old-Fashioned Soft Molasses Cookies is a keeper: big on flavor with no weird tricks. Okay, this is a little embarrassing, but I’ll just say it. Easy Old-Fashioned Soft Molasses Cookies absolutely BEG for those chilly, kind-of-gloomy afternoons when you just…
Now, don’t get me wrong—I love the taste of butter, but for this particular cookie, shortening’s honestly magic. My aunt swears it’s a “secret weapon” for old recipes. Plus, if you’ve got vegan friends or someone avoiding dairy, Crisco’s a win. If you’re new to this, try it once—bet you’ll notice the difference. 
What are Soft Molasses Cookies made of?
Let’s clear up what actually goes into these gems, since I get asked all the time at potlucks. The ingredient list for Easy Old-Fashioned Soft Molasses Cookies isn’t fancy. You’ll probably already have most of this stuff in your kitchen, unless you’re like me and always run out of eggs at the last second.
It’s basically:
- Flour: All-purpose, nothing wild
- Crisco: Or any good vegetable shortening, as above
- Sugar: White is fine, some add a little brown sugar
- Molasses: Regular unsulphured, not blackstrap (too strong!)
- Egg: Just one, to bind things
- Spices: Ground ginger, cinnamon, and a little clove or nutmeg for warmth
- Leavening: Baking soda, for puffiness
That’s it! These old-school cookies don’t go wild with extra stuff—no chocolate chips or raisins. Just pure, classic flavor. If you want some fancier cookies, check out these deliciously-easy-biscoff-sandwich-cookies for inspiration. 
Tips and Tricks for Making Molasses Cookies
If you want those cookies to turn out like something from a five-star restaurant (okay, exaggerating, but they’re that good), here’s what I’ve learned the hard way:
- Chill the Dough: Seriously, don’t skip this. If you’re in a hurry, pop that bowl in the freezer for twenty minutes.
- Don’t Overbake: Take them out when they look a smidge underdone. They firm up as they cool.
- Roll in Sugar: The outside gets this subtly sparkly, sweet crackle. Prettier AND tastier.
- Even Scoops: If you want every cookie the same size, use a scoop or two spoons. Makes for better baking.
Want more fun ideas? Try these deliciously-easy-breakfast-cookies-healthy-to-start-your-day or these deliciously-easy-chocolate-spritz-cookies-recipe if you’re a cookie collector like me.
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What is the difference between gingersnaps and molasses cookies?
Here’s the short version—folks mix these up all the time. Gingersnaps are crisp, snappy, almost like a cracker if you bake them long enough. They crunch. Easy Old-Fashioned Soft Molasses Cookies, on the other hand, stay soft and chewy for days. The key difference is the amount of fat (shortening or butter), the sugar-molasses balance, and how long you bake ’em.
Molasses cookies go heavier on molasses, so there’s more chew and moisture, plus deeper flavor. Gingersnaps amp up the ginger and spend more time in the oven. Honestly, I’m a molasses cookie fan through and through, but hey—try both. Oh, if you like super-spiced flavors, take a peek at these deliciously-easy-snowball-cookies-recipes-youll-love for something seasonal or these deliciously-simple-old-fashioned-german-butter-cookies-to-bake for buttery goodness.
“I’ve baked these molasses cookies for almost 40 years, and they vanish at every holiday party. Better than bakery cookies, every single time!” — Aunt Robin
How to Store Soft Molasses Cookies
So you’ve baked a mountain of cookies and now you’re wondering—how do I keep these from drying out or going weirdly sticky? First, let them cool totally. Don’t rush it or you’ll end up with steamy soggy cookies.
Once they’re room temp, slide them into an airtight container. Layer with parchment if you’re feeling fancy. I like to tuck a slice of soft sandwich bread in the container; it magically keeps the cookies soft (the bread gets hard, cookies stay soft. No clue why. Old kitchen voodoo, maybe?) Stored right, Easy Old-Fashioned Soft Molasses Cookies stay perfect for about five days on the counter.
If you want to keep them even longer—freezer time! Stack cookies between wax paper, seal tight (zip bag works fine), and they’ll hold up for two to three months. Defrost a few whenever the mood strikes, which for me is, like, any random weekday. And if you’re on the hunt for even more sweet treats that store beautifully, these deliciously-soft-cake-mix-peanut-butter-cookies are a good bet.
Common Questions
Why do my molasses cookies get hard after baking?
They might have baked too long, or you let too much air into your storage container. Take ’em out a smidge earlier next time and seal them right away.
Can I substitute butter for Crisco?
Sure, you can. Your cookies might taste a little different—richer but maybe less soft. Worth a try if you’re curious.
Is blackstrap molasses okay for this recipe?
Nope, it’s too strong and will make them kinda bitter. Stick to regular unsulphured molasses.
Can you freeze Easy Old-Fashioned Soft Molasses Cookies dough?
Absolutely. Scoop dough into balls, freeze on a tray, then toss into a bag. Bake a few fresh anytime the craving hits.
What’s the best way to keep the cookies soft?
Store ’em with a slice of bread, honest! Or keep in a very tight-sealed container.
Go ahead—bake your heart out!
Alright, so we’ve covered everything from why Crisco is a major player to how you can keep your Easy Old-Fashioned Soft Molasses Cookies dreamy soft for days. Go pick up a jar of old-school molasses and try this—you’ll see why people rave. If you want even more inspiration, check out ideas from Old Fashioned Soft Molasses Cookies – Moneywise Moms – Easy … or take a peek at Old Fashioned Soft Molasses Cookies – The Salty Marshmallow. Don’t be afraid to experiment—and if you nail that perfect batch, let me know! Your kitchen’s about to smell like a bakery, I promise.
Soft Molasses Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, baking soda, ginger, cinnamon, and cloves. Set aside.
- In a separate bowl, cream together Crisco and sugar until fluffy.
- Add molasses and egg to the Crisco mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Chill the dough in the freezer for 20 minutes.
- Scoop the dough onto a baking sheet lined with parchment paper, spacing them apart.
- Roll each scoop in sugar before baking for added sweetness and a sparkly finish.
- Bake in the preheated oven for 10 minutes, taking them out when they look slightly underdone.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
