Crisp Molasses Cookies
Prep time
Cook time
Total time
Recipe type: Dessert
  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground clove
  • ½ tsp salt
  • 1 stick (100 g) unsalted butter – softened at room temperature
  • ¼ cup (48 g) shortening (substitute with unsalted butter if unavailable)
  • 1 cup (200 g) granulated fine sugar
  • 1 tsp vanilla extract
  • 1 large egg (I’m using 60 g)
  • Rolling sugar coating:
  • ⅓ cup demerara sugar
  • ⅓ cup raw cane sugar
  1. In a large bowl, combine the first 6 ingredients and whisk evenly.
  2. Add butter and shortening in another large bowl and whisk with a handheld mixer until pale for about 1 minute.
  3. Add in sugar and continue to beat for another minute.
  4. Pour in egg, molasse and vanilla extract and beat until blended.
  5. Add in dry ingredients and mix until just incorporated.
  6. Cover and chill for 1 hour to firm up.
  7. Preheat oven to 345°F/175°C.
  8. Mix 2 types of sugar in a small bowl.
  9. Line baking tray with non-stick baking paper.
  10. Scoop about 1 tbsp of firm dough and shape into a ball.
  11. Drop and roll in the mixed sugar.
  12. Place on baking tray and repeat with the rest. They should be resting about 2 inches apart from each other.
  13. Bake for 12 – 15 mins until golden and cracked on top yet till soft.
  14. Remove from oven and cool for 5 minutes before transferring them on a cooling rack to cool completely.
  15. Once cooled, they will crisp up.
  16. To make ice cream sandwich:
  17. Place a large scoop of ice cream and spread to ¼ from the edge.
  18. Place another cookie on top and press to adhere. Freeze or 2 hours or until ready to serve.
Recipe by Bear Naked Food at