Pioneer Woman Molasses Cookies Recipe

Pioneer Woman Molasses Cookies recipe captures the essence of old-fashioned baking. Ree Drummond’s version is a masterclass in texture: huge, crinkly, and remarkably chewy with a distinct “snap” on the edges. Infused with warming spices like ginger, cinnamon, and cloves, and enriched with dark molasses, these cookies are a holiday staple that tastes just as good year-round. They are rolled in sugar before baking, giving them a sparkling, crystalline crust that shatters beautifully when you take a bite.

Try more Recipes:

• Pioneer Woman Zucchini Bread
• Pioneer Woman White Chocolate Bread Pudding
• Pioneer Woman Zucchini Carrot Bread

🧡Why You Will Love This Molasses Cookies Recipe:

• The Texture: They strike the perfect balance between crispy edges and a soft, chewy center.
• Deep Flavor: The molasses provides a robust, caramel-like richness that standard sugar cookies lack.
• Beautiful Crinkles: As they bake, the cookies spread and crack, creating that classic, rustic “crackle” look.
• Aromatic: Baking these fills your entire house with the cozy scent of holiday spices.
• Stay-Fresh Quality: Thanks to the molasses, these cookies stay soft and chewy for days, making them perfect for shipping or gifting.

🥚 Molasses Cookies Ingredients

• 3/4 cup vegetable shortening (or butter flavored shortening)
  • Note: Shortening ensures the cookies don’t spread too fast and keeps them chewy.
• 1 cup granulated sugar (plus extra for rolling)
• 1/4 cup molasses (mild or dark, but avoid blackstrap)
• 1 large egg
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp salt

🍪How To Make Pioneer Woman Molasses Cookies

1. Cream Fats and Sugars: In a stand mixer (or large bowl), beat the shortening and 1 cup of sugar together until light and fluffy.
2. Add Wet Ingredients: Mix in the molasses and the egg until fully combined. Scrape down the sides of the bowl.
3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
4. Combine: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the dough comes together. Do not overmix.
5. Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 to 2 hours.
   • Tip: Chilling is crucial! It prevents the cookies from flattening into pancakes in the oven.
6. Preheat: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
7. Roll: Scoop the dough into walnut-sized balls (about 1 inch). Roll each ball generously in a bowl of extra granulated sugar until fully coated.
8. Bake: Place the balls on the baking sheet, spaced about 2 inches apart. Bake for 8 to 10 minutes.
   • Visual Cue: They are done when they have spread out and cracked on top but still look slightly soft in the very center.
9. Cool: Let them cool on the baking sheet for 2 minutes to set, then transfer to a wire rack to cool completely.

✨Recipe Tips

• Don’t Overbake: Pull them out while they still look slightly underdone in the middle. They will firm up as they cool. Overbaking makes them hard and crunchy rather than chewy.
• Molasses Matters: Use “Grandma’s” brand or a standard unsulphured molasses. Blackstrap molasses is too bitter for this recipe.
• Shortening vs. Butter: Ree uses shortening for the classic texture, but you can use butter if you prefer. Just know that butter cookies will spread more and be crispier.
• The Crinkle: If your cookies aren’t crinkling, your oven might be too cool, or you added too much flour. Weighing your flour (approx. 240g) helps.

🥛 What To Serve With Molasses Cookies?

These spicy rich cookies pair wonderfully with beverages that cut through the sweetness. A tall glass of Cold Milk is the traditional partner. For a cozy winter treat, serve them alongside Hot Cider or a Chai Tea Latte, as the spices in the drink mirror the ginger and cloves in the cookie. They also make a fantastic base for Ice Cream Sandwiches filled with ginger or pumpkin ice cream.

🥶 How To Store Leftovers Molasses Cookies?

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the baked cookies for up to 3 months. Thaw on the counter before eating. You can also freeze the unbaked dough balls; just roll them in sugar and bake from frozen, adding an extra minute to the baking time.

🔥 How To Reheat Leftovers Molasses Cookies?

Do Not Overheat: Heating them too long will dry out the molasses, turning your soft, chewy cookies into hard, brittle crackers.

• Microwave (Quickest): Place a cookie on a plate and microwave for 10 to 15 seconds. This will make the center soft and the molasses flavor pop instantly.
• Oven (Best Texture): Preheat your oven or toaster oven to 300°F (150°C). Place cookies on a baking sheet and warm for 3 to 5 minutes. This restores the crisp edges while keeping the inside chewy.

❓FAQs

Try more Recipes:

• Pioneer Woman Pumpkin Chocolate Chip Bread
• Pioneer Woman Cinnamon Toast Recipe
• Pioneer Woman Sheet Pan Pancake

📊 Molasses Cookies Nutrition Facts

Serving Size: 1 cookie

• Calories: 140 kcal
• Total Fat: 6g
• Saturated Fat: 1.5g
• Cholesterol: 10mg
• Sodium: 110mg
• Total Carbohydrate: 20g
• Dietary Fiber: 0.5g
• Sugars: 12g
• Protein: 1g

Pioneer Woman Molasses Cookies Recipe

Recipe by Imen DridiCourse: Dessert, Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

140

kcal

Pioneer Woman Molasses Cookies are a nostalgic treat that delivers big on texture and flavor. Ree Drummond uses vegetable shortening and dark molasses to ensure these cookies stay incredibly soft and chewy for days. Flavored with a warm trio of cinnamon, ginger, and cloves, and rolled in granulated sugar before baking, they develop a signature crinkled, sparkling top that is as beautiful as it is delicious.

Ingredients

• 3/4 cup vegetable shortening (or butter flavored shortening)
  Note: Shortening ensures the cookies don’t spread too fast and keeps them chewy.

• 1 cup granulated sugar (plus extra for rolling)

• 1/4 cup molasses (mild or dark, but avoid blackstrap)

• 1 large egg

• 2 cups all-purpose flour

• 2 tsp baking soda

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/2 tsp ground cloves

• 1/2 tsp salt

Directions

• Cream Fats and Sugars: In a stand mixer (or large bowl), beat the shortening and 1 cup of sugar together until light and fluffy.
• Add Wet Ingredients: Mix in the molasses and the egg until fully combined. Scrape down the sides of the bowl.
• Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
• Combine: Gradually add the dry ingredients to the wet mixture. Mix on low speed just until the dough comes together. Do not overmix.
• Chill: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 to 2 hours.
  Tip: Chilling is crucial! It prevents the cookies from flattening into pancakes in the oven.
• Preheat: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
• Roll: Scoop the dough into walnut-sized balls (about 1 inch). Roll each ball generously in a bowl of extra granulated sugar until fully coated.
• Bake: Place the balls on the baking sheet, spaced about 2 inches apart. Bake for 8 to 10 minutes.
  Visual Cue: They are done when they have spread out and cracked on top but still look slightly soft in the very center.
• Cool: Let them cool on the baking sheet for 2 minutes to set, then transfer to a wire rack to cool completely.

Notes

• Don’t Overbake: Pull them out while they still look slightly underdone in the middle. They will firm up as they cool. Overbaking makes them hard and crunchy rather than chewy.
  Molasses Matters: Use “Grandma’s” brand or a standard unsulphured molasses. Blackstrap molasses is too bitter for this recipe.
  Shortening vs. Butter: Ree uses shortening for the classic texture, but you can use butter if you prefer. Just know that butter cookies will spread more and be crispier.
  The Crinkle: If your cookies aren’t crinkling, your oven might be too cool, or you added too much flour. Weighing your flour (approx. 240g) helps.