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Golden brown molasses shortbread cookies in a metal tray.
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Molasses Shortbread Cookies Recipe

A rich, deeply flavorful molasses shortbread that started as a brown sugar experiment and turned into a surprisingly delicious cookie.
Prep Time15 minutes
Cook Time20 minutes
Chilling Time1 hour 15 minutes
Course: Cookies, Dessert
Cuisine: European
Servings: 24 cookies
Author: Trang Doan

Equipment

Ingredients

For the cookie dough

  • 8 oz unsalted butter room temperature
  • ⅔ cup granulated sugar
  • 2 tablespoon molasses
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cup all-purpose flour
  • 2 tablespoon cornstarch
  • ¼ teaspoon kosher salt

For topping

  • ¼ cup raw sugar
US Customary - Metric

Instructions

  • Cream wet ingredients together - Add softened butter, vanilla, molasses and sugar to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.
    8 oz unsalted butter, ⅔ cup granulated sugar, 2 tablespoon molasses, 1 teaspoon pure vanilla extract
    Creamed butter, sugar and molasses in a metal bowl.
  • Add dry ingredients - Sift flour and cornstarch directly into the stand mixer bowl with the creamed butter. Sprinkle in the salt and stir to combine. Increase the mixer speed and beat until no trace of flour remains and the dough is formed.
    2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, ¼ teaspoon kosher salt
    Dry ingredients are added to form molasses shortbread cookie dough.
  • Form the logs - Place a long piece of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. You don’t need additional flour for rolling but you can use some flour if necessary.
    A log of molasses shortbread dough on plastic with raw sugar.
  • Add sanding sugar to the outside - Sprinkle 1 tablespoon of raw sugar along the length of the plastic wrap and roll the cookie dough log over it so the sugar sticks all around the outside of the dough log. Wrap it up with the plastic and refrigerate for at least 1 hour before baking. I usually refrigerate shortbread dough overnight to prep ahead.
    ¼ cup raw sugar
    A log of molasses shortbread dough with raw sugar on the outside.
  • Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them into the freezer while the oven preheats, about 15 minutes.
    Sliced log of cookie dough.
  • Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
  • Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle more raw sugar on top and bake 1 batch at a time for 20 minutes, until the cookies are a deep golden.
    ¼ cup raw sugar
    Sprinkle raw sugar on top of cookie dough.
  • Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
    Baked molasses shortbread cookies on a baking sheet.

Notes

  • Storing baked cookies: store your molasses shortbread cookies in an airtight container at room temp for up to a week.
  • Storing cookie dough: cookie dough can be kept refrigerated for 3-4 days before baking to prep ahead. Or slice and freeze for 3-6 months.
  • Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.

Nutrition

Calories: 148kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 236IU | Calcium: 8mg | Iron: 1mg
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