What kind of molasses do you use for molasses cookies?

There are a few types of molasses available, including mild (also labeled light), dark, and blackstrap. For most molasses cookie recipes, mild molasses is best for a sweeter, more balanced flavor. Dark molasses can be used for a richer, more intense taste. Blackstrap molasses has the strongest flavor and is less commonly used in baking but can be used if you prefer a bold cookie.

What are molasses cookies?

A true classic, molasses cookies have been around since the late 1800s. Molasses was commonly used in baking because it was less expensive than refined white sugar. They’re often confused with gingersnaps since they share similar warm spices and molasses flavor, but molasses cookies are softer and chewier. Today, they’re known for their sweet, lightly spiced flavor with notes of ginger, cinnamon, and cloves and are especially popular during the holidays.

Can I use butter instead of shortening in my molasses cookies?

This recipe uses a combination of butter and shortening to get the best of both worlds—rich flavor from the butter and soft, tender texture from the shortening. Shortening helps the cookies hold their shape and stay soft, while butter adds classic flavor and lightly crisp edges. Using all butter will give you richer flavor and cookies that spread more and bake thinner, while using all shortening will make them hold their shape better with a more neutral flavor.

kitchen tested

Soft Molasses Cookies

Name: Soft Molasses Cookies
Prep time: 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 cup packed brown sugar; 1/2 cup shortening; 1/4 cup salted butter, softened; 1/4 cup molasses; 1 large egg; 2 1/4 cups Gold Medal™ All Purpose Flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 2 tablespoons granulated sugar

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Betty Crocker Kitchens

Updated May 22, 2026