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My review
Molasses Sugar Cookies I
Tiffany Rogers
"These cookies store wonderfully and keep for several days."
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Ingredients
servings 116Original recipe yields 30 servings (5 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Cream together until light and fluffy butter flavored shortening and brown sugar. Add egg and molasses and beat well. Sift together flour, salt, baking soda, cinnamon, ground cloves and ginger. Add to creamed mixture and mix well.
- Chill at least 1 hour or overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll into 1-inch balls, roll in sugar. Place balls 2 inches apart on ungreased cookie sheet. Bake for 10 minutes. Cool slightly before removing from pan.
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Reviews
Read all reviews 6479 Ratings
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Most helpful positive review
8/31/2007
My son says these are the best cookies I've ever made, and I agree! I used butter instead of shortening. YUM!!!
Most helpful critical review
10/21/2009
I am a very experienced baker and I did not care for this recipe. The cookies were flat and not at all like a true molasses cookie should be. Very little molasses taste. Will not try again.
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8/31/2007
My son says these are the best cookies I've ever made, and I agree! I used butter instead of shortening. YUM!!!
12/2/2004
For me, this is the perfect molasses cookie. I've been searching for years and finally found it - crisp yet chewy, tasting of molasses and spices and sugar, melting in the mouth. Think the Sta...
10/18/2001
I offered these cookies at a party along with 5 other treats, and these went the quickest. They were a combination of chewy, soft and crisp. This will replace my current molassas cookie recipe ...
7/2/2007
i love the flavour of these cookies! i substitute butter for shortening/ these really satisfy my molasses craving.
9/11/2010
Loved these! I have never heard of a molasses cookie, but OMG Yum! I chilled the dough for about an hour and they turned out plump & chewy. Cooled mine on a granite counter to keep them soft....
2/4/2007
A yummy old-fashioned tasting cookie. I usually add a 3/4 cup of raisins.
2/14/2007
These are so yummy and very easy to make. Thanks so much for sharing this keeper of a recipe.