We make these every year for Christmas and are always a sure-to-please treat.

Elisa

Recipe Summary

Servings:
48
Yield:
3 -4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.

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  • Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours.

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

  • Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.

Nutrition Facts

79 calories; protein 0.7g; carbohydrates 11.7g; fat 3.4g; cholesterol 3.9mg; sodium 68.1mg. Full Nutrition
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Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/12/2003
This is a helpful hint to everyone that bakes cookies that get hard the second day. It sounds like it won't work but try it and you will be surprised. If you over bake or cookies just get hard put them in an air tight container with a slice of white bread over night. In the morning the cookies will be soft and the bread will be hard. You can throw the bread out then. This is a secret passed down from my great grandmother. A sure way to save your cookies! Read More
(120)

Most helpful critical review

Rating: 2 stars
02/14/2011
I'm not sure what I did wrong but these did not work for me. I was looking for a think cookie that would spread out like the photo but they were lumpy and soft. The flavor was fine but the texture of the cookie was disappointing. Read More
(2)
127 Ratings
  • 5 star values: 103
  • 4 star values: 16
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/12/2003
This is a helpful hint to everyone that bakes cookies that get hard the second day. It sounds like it won't work but try it and you will be surprised. If you over bake or cookies just get hard put them in an air tight container with a slice of white bread over night. In the morning the cookies will be soft and the bread will be hard. You can throw the bread out then. This is a secret passed down from my great grandmother. A sure way to save your cookies! Read More
(120)
Rating: 5 stars
10/10/2006
These are the cookies my grandmother has made for my entire life. They are now my husband's favorite. They are the best, chewiest, spiciest cookies ever. I have made them hundreds of times in my life. If they are puffy, you didn't use enough fat. Stir some more shortening or butter into the batter and try again. Also, NEVER roll the balls in sugar. Simply dip the tops in sugar before placing on the cookie sheet. This way the sugar on the bottom doesn't burn. Finally, after you have pulled them out of the oven,, hold the cookie sheet about 2 feet from the floor and drop it. The cookies will flatten as the extra air leaves them. They will be even more chewy! Read More
(87)
Rating: 5 stars
12/28/2005
I made this recipe for Christmas giveaway - along with several others. I have been asked for this recipe many times in the past few weeks. It was everyone's favorite out of all I made. I made one batch with butter and one with shortening. The butter batch was by far the best spreading out perfectly with just the right consistency. Outstanding! Read More
(44)
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Rating: 5 stars
12/05/2003
The first time I made these my husband took one bite and proclaimed them the best cookies I had ever made...and I've made lots of cookies. Definitely would recommend this recipe to anyone wanting a soft molasses cookie. Read More
(20)
Rating: 4 stars
11/30/2006
These were quite good but with a few changes they were OUTSTANDING. Prepare recipe as stated but make these slight alterations: 1 cup reg. Crisco shortening (no substitutions) 3/4 cup white sugar (not brown) 1 1/3 cups flour 1/2 t. salt. No need to grease the cookie sheets with this recipe - save your PAM. Read More
(17)
Rating: 5 stars
12/01/2007
If you have never made this recipe you will be thrilled with the results! I have been making this recipe every Christmas since my daughter was born (33 years) and now we are making them together for her two little sons. We have always called them Ginger Snaps although instead of crunchy they are so nice and chewy. I always make at least 2 or 3 batches as we usually eat one whole recipe while they are still warm. Using Crisco instead of butter is a must. Check oven often--as soon as they crinkle on top I remove them (usually 8-10 minutes) so they are chewy. I already made one batch on day before Thanksgiving and they were eaten in 10 minutes! Read More
(13)
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Rating: 5 stars
01/26/2003
These were very tasty!! I rolled them in sugar again after they came out of the oven. Made them for Christmas and I will be making them again! Read More
(12)
Rating: 5 stars
12/20/2010
LOVED these cookies recipe was perfect just the way it was! ( although i did not have cloves on hand so i just put in 1/2 tsp pumpkin spice) Read More
(9)
Rating: 5 stars
01/25/2003
These cookies were terrific! They are the one and only mlasses cookies I'll ever make. They were fast and easy to mix up and were soft and delicious. Read More
(9)
Rating: 2 stars
02/14/2011
I'm not sure what I did wrong but these did not work for me. I was looking for a think cookie that would spread out like the photo but they were lumpy and soft. The flavor was fine but the texture of the cookie was disappointing. Read More
(2)
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