Chewy Molasses Spice Cookies

What a treat these cookies are. Chewy with a spicy ginger kick and delicious with a cup of hot chai tea or apple cider , they are the perfect fall pick-me-up. I fill them with raisins for a wonderful combination with the spices, and they never last long in our restaurant or in our house! Enjoy!

This recipe is inspired by Karin Christian’s ‘Molasses Sugar Cookies’ recipe on

Molasses Spice Cookies
Yield: 2 1/2 dozen large cookies


1 1/2 cups of vegetable shortening

2 cups of granuated sugar

1/2 cup of molasses

2 eggs

2 cups of raisins

4 cups of flour

4 tsp of baking soda

2 tsp of cinnamon

1 tsp of ground ginger

1 tsp of nutmeg

1 tsp of allspice

1 tsp of vanilla extract

1 tsp of salt


Measure the raisins into a small bowl, cover with boiling water and set aside to soften. (This is a great tip for any recipe that calls for raisins, so that they are soft like the rest of the cake, bread or cookie etc.)

In the microwave or on the stove, gently melt the shortening. Remove from heat and allow to cool.

In a medium sized mixing bowl, whisk together all the dry ingredients until blended and any lumps are gone. Set aside.

In a large mixing bowl, whisk together the eggs, sugar and molasses until well combined. Then, while stirring constantly, add the cooled shortening (it should be about room temperature and still in a liquid form) and blend. Drain the water from the raisins and stir them into the shortening mixture. Finally, add the dry ingredients in 3 parts and stir only until just combined. (Once the flour is added to most baking recipes, overmixing will result in a tough final product, so don’t over-beat!)

Chill the dough in the fridge for 3 hours, or until the dough is very cold but still maintains a bit of flexibility.

Preheat the oven to 375 F.

Using your fingers, shape the dough into balls, roll lightly in granulated sugar if desired, and place on lightly greased cookie sheets. Be sure to leave enough space between them, because these cookies will spread a lot! Bake for 10-15 minutes, or until cookies are crisp around the edges, soft in the centers and well browned.

Serve as they are, or dusted with a little powdered sugar. Now just try to stop them from disappearing!!

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