Amish Molasses Cookies - Soft Chewy Traditional Recipe
These traditional Amish molasses cookies deliver deep, rich flavor with a perfectly soft and chewy texture. Made with dark molasses and simple pantry ingredients, they capture the authentic taste of old-fashioned baking. The cookies have a lovely balance of sweetness and warm spice notes from the molasses, making them perfect for cozy afternoons or holiday gatherings. This recipe creates tender cookies that stay soft for days, embodying the timeless appeal of Amish baking traditions.
Ingredients
- ½ cup dark molasseslight molasses1:1
Milder flavor but still authentic
- 2 cups flour, finely milled
- 2 tablespoons hot water, freshly boiled
- ½ beaten egg
- ½ teaspoon sea salt
- ½ cup shortening
- ½ cup granulated sugar, fine
Instructions
- 1
Preheat oven to 350 degrees Fahrenheit
- 2
Cream together shortening and sugar until light and fluffy, about 3 minutes at medium speed
- 3
Add egg, molasses, and hot water and mix until combined
- 4
Slowly add flour and salt, a little at a time, mixing until fully combined
- 5
Roll dough into 1-inch diameter balls and place on ungreased baking sheet
- 6
Gently flatten each cookie with palm of hand
- 7
Bake for 10-12 minutes until lightly golden brown
- 8
Remove from oven and let cool before serving
Tips
Use room temperature ingredients for easier mixing and better texture
Don't overbake - cookies will continue cooking slightly on the hot pan
Store in airtight container to maintain soft texture for several days
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, or shaped cookies can be frozen for up to 3 months
Serve at room temperature with milk or coffee
Common Mistakes
Don't overmix after adding flour to avoid tough cookies
Avoid overbaking to maintain soft texture
Substitutions
Gluten-Free Swaps
General Alternatives
Milder flavor but still authentic
FAQ
Can I make these cookies ahead of time?
Yes, baked cookies stay fresh for a week in airtight container, or you can freeze shaped dough balls for up to 3 months and bake directly from frozen.
What if I don't have shortening?
You can substitute equal amounts of room temperature butter, though the texture will be slightly different - still delicious but a bit more tender.
How do I know when they're done baking?
Look for lightly golden brown edges. The centers may look slightly underbaked but will finish cooking on the hot pan after removal.