Molasses Sugar Cookies

These large, chewy cookies are full of old-fashioned flavor. Use turbinado sugar for rolling the balls of dough—this will give a nice crunch to the finished cookie.

Makes: 24 cookiesHands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Makes: 24 cookies


  • ½ cup unsalted butter, softened
  • ½ cup vegetable shortening
  • ¾ cup Grandma’s unsulfured molasses
  • 3 cups dark brown sugar
  • 2 large eggs
  • 3 cups all-purpose flour
  • ½ tsp. salt
  • 1 Tbsp. baking soda
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1½ tsp. ground ginger
  • ½ cup granulated sugar


  • Beat butter and shortening until blended. Beat in molasses and brown sugar until creamy; beat in eggs one at a time.
  • Whisk together flour, salt, baking soda, cinnamon, cloves, and ginger. Add to creamed mixture; blend thoroughly.
  • Chill, covered tightly, 30 minutes.
  • Preheat oven to 350°F. Lightly grease 2 baking sheets.
  • Using a tablespoon, measure out chilled dough and roll into balls. Roll balls in granulated sugar.
  • Place dough on baking sheets. Bake 10–12 minutes, or until firm to touch but not overcooked. Cool completely.