Soft, easy molasses cookies. Great for kids to help make!

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.

  • Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

216.4 calories; 2.2 g protein; 32.3 g carbohydrates; 10.3 mg cholesterol; 280.2 mg sodium. Full Nutrition

Reviews (138)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2005
Yum! Perfect to satisfy my craving of molasses cookies since having one at a local bakery this morning and it tasted just as good! I did use 1/2 cup butter instead of 3/4 cup shortening which I didn't have but don't like any way 2 eggs instead of 1 to keep the soft texture 1/2 tsp. of salt instead of the full tsp. as previously recommended and baked them for 8 minutes on an air bake cookie sheet and they were perfectly soft and chewy - ten minutes after they came out not a single one is left. Read More
(63)

Most helpful critical review

Rating: 3 stars
11/05/2010
They look gorgeous. But i hate to rate these so low. I accidently added the remaining sugar to the dough which I am thankful I did in the end result because these cookies have a spicy kick. I baked 9 rolled in sugar and 9 with sugar sprinkled on top. The sugar helps in toning down the flavor. They taste great when you put them in your mouth but leaves a strange after taste (must be the ginger). Gets 5 stars for being easy to make but 3 for flavor. Might make again with less salt and ginger. Read More
(4)
175 Ratings
  • 5 star values: 129
  • 4 star values: 35
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/09/2005
Yum! Perfect to satisfy my craving of molasses cookies since having one at a local bakery this morning and it tasted just as good! I did use 1/2 cup butter instead of 3/4 cup shortening which I didn't have but don't like any way 2 eggs instead of 1 to keep the soft texture 1/2 tsp. of salt instead of the full tsp. as previously recommended and baked them for 8 minutes on an air bake cookie sheet and they were perfectly soft and chewy - ten minutes after they came out not a single one is left. Read More
(63)
Rating: 5 stars
08/04/2005
My family and I love these cookies! But each time we've found them too salty so I'd strongly recommend cutting the salt in half. Also be careful not to overbake as they turn hard. Underbake them just slightly. As they cool they will harden slightly and still be nice 'n' soft 'n' chewy. A lovely cookie apart from the excessive salt (which can be corrected). Read More
(51)
Rating: 5 stars
01/08/2003
If you've ever had one of Starbuck's moist molasses cookies to compliment your mocha this recipe is as close as you're going to get. Read More
(39)
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Rating: 5 stars
09/17/2007
Absolutely Divine. I will never use a different recipe for this particular cookie. I used dark molasses. Had to make a DOUBLE batch. Read More
(18)
Rating: 4 stars
12/18/2006
I gave this a 4 only because I never have made molasses cookies before and have nothing to compare it to. This was a very easy recipe and will most likely use it again. I did cut the salt down to half a tsp but will not the next time I think I could have used the whole amount and it would not have been too salty. If this is your first time making these don't attempt to flatten them down when they are baking they will flatten as they cool Read More
(15)
Rating: 5 stars
07/08/2007
So far these have been the best I've made so far. I used butter instead of the shortening and I accidentally left out the salt. Very pleased with the out come though. Read More
(12)
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Rating: 5 stars
12/27/2007
Great cookie! I also halved the salt and ended up using dark brown sugar as i bought that by mistake...definitely a mistake worth making! Gave it a bit deeper molasses flavor. These keep very well and are still soft and chewy several days later. Read More
(11)
Rating: 5 stars
12/27/2007
This is the best cookie I have ever tasted in my life and I have ate a lot of cookies. I only had about 1/3 of a cup of molasses so I had to add honey to it to make up the difference. After I rolled them into balls I rolled them in some "RAW" sugar and frozen them. WOW! I will make these cookies again. Read More
(10)
Rating: 4 stars
12/22/2002
If you don't overcook these they're soft and delicious! And make sure to roll them in sugar; it's great! Read More
(7)
Rating: 3 stars
11/05/2010
They look gorgeous. But i hate to rate these so low. I accidently added the remaining sugar to the dough which I am thankful I did in the end result because these cookies have a spicy kick. I baked 9 rolled in sugar and 9 with sugar sprinkled on top. The sugar helps in toning down the flavor. They taste great when you put them in your mouth but leaves a strange after taste (must be the ginger). Gets 5 stars for being easy to make but 3 for flavor. Might make again with less salt and ginger. Read More
(4)