Soft Molasses Cookies II

4.1
(42)

The best soft molasses cookie I've ever eaten! You may substitute 3/4 cup undiluted evaporated milk with 3/4 tablespoon vinegar for the sour cream. Cookies can be iced with a mixture of confectioners' sugar and milk, or just sprinkled with confectioners' sugar.

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Prep Time:
15 mins
Cook Time:
12 mins
Additional Time:
28 mins
Total Time:
55 mins
Servings:
60
Yield:
5 dozen

Ingredients

  • 3 cups sifted all-purpose flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 cup butter

  • 1 cup white sugar

  • 1 egg

  • cup molasses

  • ¾ cup sour cream

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.

  2. Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.

  3. Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.

Nutrition Facts (per serving)

76 Calories
4g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 76
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 13mg 4%
Sodium 106mg 5%
Total Carbohydrate 10g 3%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 1g
Calcium 10mg 1%
Iron 0mg 2%
Potassium 40mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.