Bakery-style jumbo molasses cookies are crisp on the outside, chewy on the inside, and feature a unique, melt-in-your-mouth sugar coating. These cookies smell and taste like cinnamon, ginger, and cloves, and stay soft for days.
You might also like our soft gingerbread cookie bars, crispy gingersnaps, or gingerbread cookie sticks!
There is a BBQ joint in my area that sells the best homemade jumbo molasses cookies. They've been selling their famous cookies for years, which are a staple grab-and-go treat to finish off any meal. In their own words, "QDaddy’s sugar-crusted, crackled-topped, chewy molasses cookies have been a part of our family’s cookie tradition for decades". These molasses cookies have a slightly crisp exterior and is soft and chewy on the inside. They also have a unique sugar crust that is different than most molasses cookies which are rolled in granulated sugar. The sugar on these looks like snow.
I enjoy recreating famous cookie recipes, and recently created a copycat version of Maggiano's lemon cookies at a friend's request. So when another friend brought me a jumbo molasses cookie from QDaddy's to recreate, I didn't hesitate! After all, molasses cookies are one of my absolute favorite cookies. This is NOT their actual recipe, but one that I created using their cookie as inspiration. All in all, I made twelve batches of cookies, testing everything from flour amounts to combinations of fats and spice ratios to the signature sugar coating.
Why I Like This Recipe
- No chill recipe. I only chill cookie dough if I'm worried about the cookies spreading too much once baked. Otherwise, I simply don't have the patience and prefer recipes that don't require chilling. These molasses cookies bake up beautifully without needing to chill the dough.
- Crispy edges, chewy centers. This molasses cookie recipe is the best of both worlds. They have a crisp exterior and a soft and chewy interior. These cookies will stay soft for days, and are sturdy enough to pick up or package.
- Adjustable baking time and scoop sizes. QDaddy's makes theirs jumbo-sized, but I've included baking times for regular, large, and jumbo-sized cookies to fit your needs.
What Others Are Saying
I made these today and they are absolutely amazing! I love the powdered sugar on top. The only thing I would change is… NOTHING! I love that you included the different bake times for different cookie sizes as well as tips about the molasses. Thank you for that. I can’t wait to try some of your other recipes.---Bonnie
Perfectly delicious! I have made this recipe three times now, and wow, they turn out so perfectly! Kids and coworkers all agree - thank you!!---Jenna
Jump to:
Here is a side-by-side. The inspiration cookie is on the left, and mine is on the right.
Tips and Tricks
- Use a combination of butter and shortening. While most molasses cookie recipes use shortening, I found the best texture and flavor outcome from using a 50/50 ratio of shortening and butter. I use this same combination for my copycat Chick-fil-A chocolate chunk cookies as well as my bakery-style sugar cookies.
- Roll in granulated sugar, then sprinkle with powdered sugar. What makes these cookies unique is the signature dusting of sugar over each cookie. Molasses cookies are always rolled in sugar, which hardens once baked. QDaddy's cookies have a soft, granulated crust of sugar. I'm not sure exactly how they do it, but I achieved this by sprinkling the cookies with a mixture of powdered sugar and granulated sugar. As the cookies bake, the sugars work with the fats in the cookie to melt and puff up.
- Storage tips. Store cookies in an airtight container for 3 to 5 days. You can also freeze the molasses cookies in a freezer bag or container for up to 2 months.
Ingredients
- Butter and shortening: Shortening has a higher melting point, so cookies will hold their shape longer in the oven before the fat melts in the dough, which results in moist, chewy cookies. Butter melts more quickly and releases some steam so that cookies will spread more and be crisper, with a distinctly buttery flavor. I use both for the best of both worlds.
- Brown sugar and white sugar: I like using a mixture of brown and white sugar for the best flavor and consistency.
- Large egg: a room temperature egg for richness and texture.
- Molasses: obviously. Use the basic unsulphured molasses from the grocery store, not blackstrap, which has an overwhelming flavor.
- Vanilla extract: Adding a splash of vanilla extract is always a good idea.
- Spices: ground ginger, ground cinnamon, and ground cloves.
- All-purpose flour
- Baking soda and salt: for leavening and flavor.
- Sugar: extra sugar is needed for rolling the cookie dough balls in before baking. I roll the cookies in sugar, then use a combination of sugar and powdered sugar to add a melt-in-your-mouth coating, entirely unique for my recipe.
See the recipe card for full information on ingredients and quantities.
How To Make Bakery Style Molasses Cookies
Step 1: Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
Step 2: Add molasses, egg, and vanilla extract. Mix.
Step 3: Add cinnamon, ginger, cloves, salt, and baking soda. Mix. Add flour, 1 cup at a time, and mix until just combined.
Step 4: Scoop dough into 3 tablespoon-sized balls. Place a cookie dough ball into the small bowl of granulated sugar, roll around, then flatten slightly into a hockey puck shape. Repeat for all cookies.
Step 5: Place cookie dough pucks on a baking sheet, 6-8 cookies per sheet. Sprinkle the tops of the cookies with a thin layer of powdered sugar/granulated sugar mixture (2 Tablespoons sugar and 1 Tablespoon powdered sugar mixed together).
Step 6: Bake cookies for 12 minutes (see baking chart in notes section for adjustments for smaller or larger cookies).
Baking Time Adjustments
- 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
- 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
- 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.
Molasses Cookie FAQs
Traditionally, gingersnaps are a small, crispy ginger cookie, while molasses cookies are soft and rich with less of a ginger kick. Both contain molasses and ginger. Essentially, one is crispy, while the other is soft and chewy.
Shortening produces a soft and chewy molasses cookie. Butter produces one with a crispier exterior and rich flavor. I rarely suggest using shortening in a recipe, so when I do, just trust that it yields the best outcome. For molasses cookies, I recommend a 50/50 ratio of shortening and butter for the best flavor and texture.
Molasses cookies are rolled in sugar before baking, which creates a "shell" on the outside of each cookie dough ball. When the cookies bake, they spread and puff up from the leavening, which cracks the sugar shell, creating the signature crinkled look.
More Molasses Recipes To Make
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Bakery Style Molasses Cookies Recipe
Ingredients
Cookie Dough
- ½ cup shortening
- ½ cup salted butter softened
- ¾ cup brown sugar packed
- ¾ cup granulated sugar
- 1 large egg
- ⅓ cup molasses
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons baking soda
- 3 ¼ cups all-purpose flour* fluff then scoop
Sugar Coating
- ⅓ cup granulated sugar for rolling
- 2 tablespoon granulated sugar to sprinkle on top
- 1 Tbsp. powdered sugar to sprinkle on top
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Add ⅓ cup granulated sugar to a small bowl. Set aside. Add 2 Tbsp. granulated sugar and 1 Tbsp. powdered sugar to another small bowl. Set aside.
- Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
- Add molasses, egg, and vanilla extract. Mix.
- Add cinnamon, ginger, cloves, salt, and baking soda. Mix.
- Add flour, 1 cup at a time, and mix until just combined.
- Scoop dough into 3 tablespoon-sized balls. Place a cookie dough ball into the small bowl of granulated sugar, roll around, then flatten slightly into a hockey puck shape. Repeat for all cookies.
- Place cookie dough pucks on a baking sheet, 6-8 cookies per sheet.
- Sprinkle the tops of the cookies with a thin layer of the powdered sugar/granulated sugar mixture.
- Bake cookies for 12 minutes (see baking chart in notes section for adjustments for smaller or larger cookies).
- Allow cookies to cool on the baking sheet.
Notes
- 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
- 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
- 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
Gail Killian says
AMAZING!!!!!!!
Brandy says
So glad you loved them!
Lynda says
First time making these and they were delicious. I should have checked the cooking time so I over cooked the first batch. Still good though.
One question: batter seemed dry, just wondering if that is normal if not, what can I add to help with this.
Brandy says
Hi! Cookie dough definitely isn’t dry. It could be how you measure your flour vs. how I measure mine? I fluff the flour in the canister then scoop it.
Bonnie Honig says
I made these today and they are absolutely amazing! I love the powdered sugar on top. The only thing I would change is… NOTHING! I love that you included the different bake times for different cookie sizes as well as tips about the molasses. Thank you for that. I can’t wait to try some of your other recipes
Brandy says
Bonnie, this made my day! I'm SO glad you liked these. It took me 12 batches to get them "right", haha!
Judy Fredette says
I didn't change one thing. Made 24 cookies and baked them for 12 minutes. They were perfect! I'll be checking out more of the recipes on this site.
Brandy says
Judy, this made my day. I'm glad you like these cookies!
Sally says
I made these this past weekend and they are delicious!!! I used the 3 TBSP scoop and the cookies are huge! Not that there's anything wrong with that. I think I might try 2 TBSP next time. Thanks for this amazing recipe.
From Grand Haven, MI, Coast Guard City USA! Thank you and your husband for your service.
Brandy says
Sally, this made my day! And so neat to have a Coast Guard connection, small world! 🙂
Jenna says
Perfectly delicious! I have made this recipe three times now and wow, they turn out so perfectly! Kids and coworkers all agree - thank you!!
Brandy says
Jenna, this made my day! So glad you liked this recipe!
ANDREA ARMSTRONG says
Beautiful cookie to look at and taste!!
Just wondering how they will look after freezing for 2 weeks? Do you think the sugar coating will disappear? And how would I make them look like fresh baked? Thanks for the beautiful recipe!!
Brandy says
Hi Andrea, I don't think the sugar coating will completely disappear. When ready, I'd thaw them in the refrigerator vs. on the counter to prevent condensation.
kathyy says
looks good l
Brandy says
This is my new go to recipe. I love the crisp exterior and soft and chewy inside!
Sarah Nearhoff says
These taste absolutely incredible. Mine came out very flat but that’s probably the water content in the butter I used so be sure to use a high quality butter to have an even more superior cookie. These disappeared in record time. Thank you for the amazing recipe!
Brandy says
Sarah, I’m so glad to hear that! Maybe add a little more flour the next time to counteract any extra moisture! Hopefully that will help them not be so flat for you!
Miz Helen says
I would love to have a platter of these cookies! Thanks so much for sharing your post with us at Full Plate Thursday, we have really enjoyed it. Hope you have a great day and come back soon!
Miz Helen
Erlene says
My hubby loves Snickerdoodles and this sounds like a great twist for fall. Thanks for sharing on MM.
Molly says
They looks awesome
Mollyx