This is a soft molasses cookie from about 30 years ago. If do not like walnuts, substitute with raisins or other types of nuts.

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Recipe Summary

Servings:
12
Yield:
2 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.

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  • Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water. Mix together shortening, sugar, molasses and egg until creamy. Mix in the flour mixture alternately with the cold water. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on tops of cookies.

  • Drop by rounded tablespoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake these for 12 minutes or until done.

Nutrition Facts

272 calories; protein 3.7g 7% DV; carbohydrates 37.4g 12% DV; fat 12.4g 19% DV; cholesterol 15.5mg 5% DV; sodium 270mg 11% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2008
This is the molasses cookie recipe of my many molasses cookie dreams. High altitude: left out cold water; substituted dark brown sugar rolling in light brown. Sub butter for shortning so left out salt. Wish I added more raisins! Yummy!! Thank you so much! Read More
(20)

Most helpful critical review

Rating: 1 stars
10/18/2010
I did not care for these cookies. Followed the recipe to the letter. I have been searching for a good chewy molasses cookie and read the reviews. Thought this looked promising. Hesitated strongly at 2 tsp of baking soda for 2 1/4 cups flour but none of the reviews mentioned an off taste. Ours tasted STRONGLY of baking soda. If I were to make them again I would use 1 tsp baking powder and 1/2 tsp baking soda. Read More
(8)
14 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 4
Rating: 5 stars
02/27/2008
This is the molasses cookie recipe of my many molasses cookie dreams. High altitude: left out cold water; substituted dark brown sugar rolling in light brown. Sub butter for shortning so left out salt. Wish I added more raisins! Yummy!! Thank you so much! Read More
(20)
Rating: 5 stars
07/29/2003
Great recipe. My kids love this cookie. I find that chilling the dough for an hour or two makes it easier to work with. Read More
(20)
Rating: 1 stars
10/18/2010
I did not care for these cookies. Followed the recipe to the letter. I have been searching for a good chewy molasses cookie and read the reviews. Thought this looked promising. Hesitated strongly at 2 tsp of baking soda for 2 1/4 cups flour but none of the reviews mentioned an off taste. Ours tasted STRONGLY of baking soda. If I were to make them again I would use 1 tsp baking powder and 1/2 tsp baking soda. Read More
(8)
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Rating: 5 stars
05/06/2008
these are delicious! Soft and chewy! YUM! Read More
(5)
Rating: 5 stars
07/19/2006
Good but a little strong. Probably my fault because I used dark molasses. Read More
(4)
Rating: 4 stars
01/04/2010
These were great cookies! Moist and delicious! And they had a beautiful appearance too! Read More
(4)
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Rating: 4 stars
12/28/2010
I thought these turned out good. Of course I did tweek them a little. I added 1 cup brown sugar 2 teaspoons cinnamom and only 1/2 teaspoon ginger. I did roll them in sugar before baking.Next time i will use a darker molasses then it will be more like my mom used to make. i will be maing these again Read More
(4)
Rating: 1 stars
11/18/2008
These are a cookie. That is all I can say. Not much flavor. 400 degrees! I should have used my own head. TOO HOT! Even at 9 minutes they were too dark and the bottom dark dark brown if not black. I will not be making these again. Sorry I wasted my time and ingredients Read More
(3)
Rating: 4 stars
08/28/2005
Not a very sweet cookie but still a really great taste. I love the walnut/molasses combination! Read More
(2)
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