BAKERY STYLE MOLASSES COOKIES RECIPE

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.

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.

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

Here is a side-by-side. The inspiration cookie is on the left, and mine is on the right.

TIPS AND TRICKS

1. 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.
2. 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.
3. 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.

4. INGREDIENTS

5. 1. 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.
   2. Brown sugar and white sugar: I like using a mixture of brown and white sugar for the best flavor and consistency.
   3. Large egg: a room temperature egg for richness and texture.
   4. Molasses: obviously. Use the basic unsulphured molasses from the grocery store, not blackstrap, which has an overwhelming flavor.
   5. Vanilla extract: Adding a splash of vanilla extract is always a good idea.
   6. Spices: ground ginger, ground cinnamon, and ground cloves.
   7. All-purpose flour
   8. Baking soda and salt: for leavening and flavor.
   9. 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.

6. Step 2: Add molasses, egg, and vanilla extract. Mix.
7. Step 3: Add cinnamon, ginger, cloves, salt, and baking soda. Mix. Add flour, 1 cup at a time, and mix until just combined..
8. 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.
9. 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).
10. Step 6: Bake cookies for 12 minutes (see baking chart in notes section for adjustments for smaller or larger cookies).

11. BAKING TIME ADJUSTMENTS

    1. 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
    2. 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
    3. 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.

12. MOLASSES COOKIE FAQS

    What is the difference between gingersnaps and molasses cookies?

    Is butter or shortening better in molasses cookies?

    Why are molasses cookies crinkly on top?