A batch of these soft cookies is always a yummy treat!

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.

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  • In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.

  • Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

Nutrition Facts

129.9 calories; 1.7 g protein; 24 g carbohydrates; 15.5 mg cholesterol; 43.4 mg sodium. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/14/2003
These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour which I think also gives it a nicer texture. The dough IS sticky though and I think it works our much better if you chill it roll it into balls roll them in white sugar then cook. They sold well at a recent work bake sale and I got requests for the recipe. Read More
(26)

Most helpful critical review

Rating: 3 stars
07/14/2009
This recipe produces a nice soft cookie with a pleasant light molasses taste but I didn't love it. However it was a big hit at a holiday party I attended. Read More
(3)
87 Ratings
  • 5 star values: 63
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/14/2003
These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour which I think also gives it a nicer texture. The dough IS sticky though and I think it works our much better if you chill it roll it into balls roll them in white sugar then cook. They sold well at a recent work bake sale and I got requests for the recipe. Read More
(26)
Rating: 5 stars
04/14/2003
These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour which I think also gives it a nicer texture. The dough IS sticky though and I think it works our much better if you chill it roll it into balls roll them in white sugar then cook. They sold well at a recent work bake sale and I got requests for the recipe. Read More
(26)
Rating: 5 stars
04/05/2003
These are the best molasses cookies I have ever had and believe me I have tried a lot of recipes. Easy to make and delicious. Read More
(18)
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Rating: 5 stars
04/13/2003
Wonderful! I was looking for a crispy on the outside but chewy on the inside and this recipe is a keeper. I substituded butter for the shortening as I had none the result was great I also lowered the sugar content to 1 cup then I rolled them in icing sugar and the crackle effect is very attractive. My family loved them! Read More
(17)
Rating: 5 stars
09/07/2003
Excellent! I bake 3 times a week for my husband's crew and they loved these. Most said it was like cookies they used to eat as kids. I divided the dough in half...adding raisins to 1 half only. The other I left without raisins but rolled in powdered sugar. I did roll them in to balls then lightly flattened them on the cookie sheet for a more uniformed look. Amazing..thanks! Read More
(12)
Rating: 5 stars
04/13/2003
A wonderful rich dark homey cookie. It's a little hard to tell how done these are due to their brown color--so leave them in a little longer than you think you should. Read More
(10)
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Rating: 5 stars
04/13/2003
Sooo yummy. I used 1 1/4 c. sugar and used the remaining to roll the dough in. I chilled the dough for about an hour and then dropped (walnut sized) into the sugar. Each batch cooked for 10 minutes which was perfect. One note.....don't even bother eating them the first day. They are so much better after sitting overnight! Store in a large ziplock and try one the next morning....it's worth the wait! Thanks for the great recipe....it's a new favorite! Read More
(10)
Rating: 5 stars
12/03/2003
I just recieved this recipe today by email and I made them right away with my 4 year old. They were dynamite. They were crispy on the outside and chewy in the inside. Great with a cup of milk and even better when us moms or dads have a minute alone to enjoy this heavenly cookie. Thanks SOOO much for the great recipe. PS also very easy to make and clean up is a snap! Read More
(8)
Rating: 5 stars
04/13/2003
These were SO yummy! Crisp on the outside soft and chewy on the inside with the perfect crackly top. Thank you for a great recipe! Read More
(6)
Rating: 5 stars
04/18/2003
These cookies turned out really soft. I loved them! I did make mine bigger so I didn't get 3 dozen but they were great!:) Read More
(6)
Rating: 3 stars
07/14/2009
This recipe produces a nice soft cookie with a pleasant light molasses taste but I didn't love it. However it was a big hit at a holiday party I attended. Read More
(3)