Soft Molasses Cookies II

Rating: 4.02 stars
41 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

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.

By Anna S. Uhland

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Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
28 mins
total:
55 mins
Servings:
60
Yield:
5 dozen
Nutrition Info
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

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

Nutrition Facts

Per Serving:
76 calories; protein 0.9g 2% DV; carbohydrates 9.6g 3% DV; fat 3.8g 6% DV; cholesterol 12.5mg 4% DV; sodium 106mg 4% DV. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

cicada77
Rating: 5 stars
11/26/2006
These cookies were amazing. I made a few changes based on some other reviews... increased cinnamin to 2 tsp and increased the molasses to 1/2 c. Also used 1/2 c. white and 1/2 c. br sugar. The resulting cookie was soft had excellent flavor and tasted great iced with caramel frosting. Read More
Helpful
(53)

Most helpful critical review

Meagan
Rating: 3 stars
02/27/2006
I do like these cookies very much but I gave the recipe only three stars because they aren't chewy and they don't taste of molasses. They are more like snickerdoodles (I sprinkled granulated sugar on top of the cookies before and after baking and that improved them). The texture is very light and soft which I do like but it's not the molasses cookie heaviness I'm used to. Read More
Helpful
(9)
41 Ratings
  • 5 star values: 17
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
cicada77
Rating: 5 stars
11/25/2006
These cookies were amazing. I made a few changes based on some other reviews... increased cinnamin to 2 tsp and increased the molasses to 1/2 c. Also used 1/2 c. white and 1/2 c. br sugar. The resulting cookie was soft had excellent flavor and tasted great iced with caramel frosting. Read More
Helpful
(53)
ann
Rating: 5 stars
12/13/2007
wow amazing cookies... i did increase the molasse and cinnamon and also used 1/2 c white and 1/2 c brown sugar. Read More
Helpful
(28)
Dawn
Rating: 4 stars
02/22/2007
Great Recipe I agree with changing the 1 tsp of Cinnamon to 2 tsp much more flavor and I used just under 1/2 cup of molasses. Becel Margarine rather than butter. Very soft chewy and delicious cookies Read More
Helpful
(23)
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stephaniec2001
Rating: 4 stars
06/04/2008
I used 1/2 brown 1/2 white but I think I should have added more brown because they aren't too sweet. I also added more spice then in the recipe. After you roll them in ball if you smash them down an top them with powdered sugar they turn out much better. Read More
Helpful
(12)
Monique C.
Rating: 4 stars
05/30/2008
Came out great! I increased the amount of spices a bit (another 1/2 tsp. or so) and also added some ground nutmeg and ground cloves. Next time I'll try splitting the sugars with white and brown like some others suggested. Brought a batch to work and everyone loved them! Read More
Helpful
(11)
mohammed22
Rating: 5 stars
12/21/2009
iam from the countryside in egypt and i go mad each time i read a recipe saying cookie dough or cookie mix or whatnot i thought this recipe would be easy enough to make and it was..its extremely delicious too..the cookies were so light and soft..seemed bit too sweet to eat alone though..by the way..u can substitute baking powder with baking soda its the same..i greased the sheets so cookies lost a bit of its shape but remained sweet though..am definitely goona make alot of soft cookies from now on Read More
Helpful
(10)
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Meagan
Rating: 3 stars
02/26/2006
I do like these cookies very much but I gave the recipe only three stars because they aren't chewy and they don't taste of molasses. They are more like snickerdoodles (I sprinkled granulated sugar on top of the cookies before and after baking and that improved them). The texture is very light and soft which I do like but it's not the molasses cookie heaviness I'm used to. Read More
Helpful
(9)
Robyn Betts
Rating: 2 stars
10/10/2004
This recipe was disappointing. The final result was a salty cakey cookie with none of the right flavors (or much flavor at all for that matter). I am as I type this trying to figure out what to put in the remaining batter to make it taste better. I won't make this again. Read More
Helpful
(6)
ANNIEBNANNIE
Rating: 4 stars
08/23/2004
These were really good. Some modifications...I reduced the molasses to 1/2 cup (it was all I had) and added 1/4 cup sour cream. I also used brown sugar instead of white...to make a softer cookie. My kids are loving them as I type! I will make them again! Read More
Helpful
(6)
More Reviews
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