Dark Molasses Gingerbread Cookies
Submitted by Vicky
Dark molasses gingerbread cookies spiced with cinnamon, cloves, and ginger. Dough chills overnight to develop flavor, then rolls out easily for classic cutout shapes. Makes 80 cookies.
YIELD
80 servingsPREP
20 minCOOK
25 minREADY
45 minThese dark molasses gingerbread cookies are the kind you remember from childhood, only better because you made them yourself.
The dough comes together with deep, dark molasses (or sorghum for Southern authenticity), warm spices, and just enough flour to roll out smoothly after an overnight rest in the fridge.
That cold fermentation is the secret: it deepens the spice flavors and makes the dough a dream to work with when you’re cutting out gingerbread people, stars, or whatever shapes your cookie cutters dictate.
Bake until puffed and aromatic, then decorate with royal icing for holiday magic.
Pro Tips
- Chill is crucial: Overnight refrigeration makes dough easier to roll and intensifies molasses flavor
- Roll between parchment: Keep dough cold and prevent sticking without adding extra flour that toughens cookies
- Thickness matters: Roll to ¼ inch for soft cookies, ⅛ inch for crisp, snappy ones
- Don’t overbake: Pull them when puffed but still soft; they’ll firm up as they cool
- Decoration station: Set out royal icing, sprinkles, and candies for family decorating session
Ingredients
Directions
Cream shortening and sugar in mixing bowl, beat in eggs.
Mix water and baking soda in small bowl until dissolved.
Add baking soda mixture and sorghum to butter mixture.
Sift 5½ cups of the flour, the spices and salt together.
Blend into dough. Divide dough into 4 balls.
Wrap in plastic wrap. Flatten and refrigerate overnight.
Heat oven to 350℉ (180℃). Roll 1 portion of dough out at a time on lightly floured surface.
Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes.
Do not overbake.
Decorate cookies if you wish.
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