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
This is the recipe I have been "looking for" for a long time. I searched for "bakery style molasses cookies" after paying $6 for two cookies on Friday; and I don't begrudge bakeries... they do great work but also I don't have $6 to throw around whenever I want a cookie or 2. Have made two batches of your recipe since then (it's only Monday!)---Ellen
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. For an alternative, you can use coconut oil instead of shortening. Butter melts more quickly and releases some steam, causing the cookies to spread more and become crisper, with a distinctly buttery flavor. I use both shortening and butter 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. Roll each ball nice and smooth with your hands. 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. For an alternative, you can use coconut oil instead of shortening.
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
MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!
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.
Kathy says
Will substituting coconut oil for the shortening change the texture, flavor or bake time of the cookies? What is the amount used (1/2 cup?) for the coconut oil? I just don’t have shortening on hand but do have coconut oil and am anxious to try this recipe. Thank you.
Brandy says
Hi! I have not tested it, but I don’t see why it wouldn’t work. Let me know how they turn out if you try it!
Jerilyn Forbrook says
Can I use all butter
Brandy says
Yes, they won’t be as chewy, but just as delicious.
Tamara says
Do you think these will not spread out at altitude? 8500 feet!
Brandy says
Hi Tamara, I've never baked at high altitude, so I don't know how it would affect the recipe. I'm sorry!
Shelley says
This one has become a must have in our home. Great for gifting too. The cookies turn out every time, made small or large as long as you watch the baking time accordingly. Bonus points for needing No adjustments using gluten free flour. They store wheel and freeze well. Seriously, they are a cookie jar staple!
Brandy says
Shelley, I’m so glad you like them too! I have a stack in my freezer and pull one out whenever I want a molasses cookie. They really do freeze well, so yummy.