Vintage Molasses Crisps have crispy edges, but still retain a soft, chewy center with a spicy bite. This is a vintage recipe my mom has made every holiday since the mid-1970’s. I’ve changed a few ingredients to give it a modern update with a bit more molasses and spices. These cookies make for a perfect holiday food gift. They keep well and you can stack them nicely in a holiday tin. For a different molasses-flavored cookie with a “softer” texture, try these Old-Fashioned Soft Molasses Cookies.
Baker’s tips for Vintage Molasses Crisps:
Butter is better:
The original recipe called for margarine which was popular for baking in the 70’s, however, I only use real butter in my baking for an all-natural taste. Margarine has a lack of flavor due to the fact its made of oil with a high water content and lower fat content.
Always chill the dough:
Be sure to chill the dough after you make it for at least 2 hours or even overnight. This will give plenty time to let the dough meld together to provide a spicer bite.
Baking chemistry creates the “crisp”:
This cookie has quite a bit of baking soda. This is so when it mixes with the molasses, which is an acid, it makes a chemical reaction to make the cookies rise while baking and then as they cool on the cookie sheet they flaten out so it still has a crispy edge, but soft, chewy center.
There are 3 types of conventional molasses: regular, robust, and blackstrap. The sugar content varies from the way in which it was processed. The lighter the molasses, the sweeter it tastes. For this recipe use a dark/robust blend to punch up the flavor. When measuring out molasses, lightly spray the liquid measuring cup with canola spray. This will ensure your molasses will pour out easier and you will get every drop measured out.
Use the proper baking sheet:
Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may lead to your baked goods to burn or darken on the edges before they are fully cooked.Jump to Recipe
Vintage Molasses Crisps
- 1 1/2 c. unsalted butter melted & cooled
- 2/3 c. dark/robust molasses
- 2 c. sugar
- 1 egg + 1 yolk
- 4 c. unbleached flour
- 4 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. ginger
- 1 tsp. clove
- 1 tsp. salt
- Mix together melted butter, sugar, molasses, and eggs.
- Whisk together dry ingredients and add to batter.
- Chill the dough for at least 2 hours or overnight to let the flavors meld.
- Pull out dough from fridge and let sit on counter while you preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Use a medium cookie scoop and roll in course white sanding sugar.
- Bake for 10 minutes. Remove from oven and let cool on the baking sheet for 2 minutes and then move to cooling rack.
- Store in a container.