The trick to getting 'chewy' cookies is to bake them the minimum time necessary and then cool them directly on a surface (i.e. - counter, table, etc). Don't cool them on a rack! You can also store them with a slice of apple.

Kathy
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well.

  • Form into 1 inch balls and roll in granulated sugar.

  • Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface.

Nutrition Facts

71.4 calories; 0.7 g protein; 9.8 g carbohydrates; 3.9 mg cholesterol; 80.2 mg sodium. Full Nutrition

Reviews (83)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/16/2003
Just made a batch of these cookies and they turned out to be very good. Next time however, I will cut the ginger and cloves down to 1/4 tsp to allow the molasses flavor more room. Read More
(30)

Most helpful critical review

Rating: 3 stars
11/29/2010
Yummy but I must've done something incorrectly as the cookie was either too crumbly and soft or it was rock hard. Read More
(3)
100 Ratings
  • 5 star values: 78
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/15/2003
Just made a batch of these cookies and they turned out to be very good. Next time however, I will cut the ginger and cloves down to 1/4 tsp to allow the molasses flavor more room. Read More
(30)
Rating: 4 stars
02/17/2004
These cookies were good. They were not hard-crunchy or soft-chewy, but in between, which is the way many people prefer. I cooled the cookies on waxed paper. If you do not like a strong clove taste, I would cut the clove down to 1/4 teaspoon. If you prefer the soft-chewy cookie, I would also consider replacing 1/2 the shortening with butter. Overall the cookies were good, and having to admit, they tasted wonderful with my coffee this morning. :-) Read More
(26)
Rating: 5 stars
06/12/2003
This recipe has been revised to include a preheat step and oven temperature. - The Staff Read More
(24)
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Rating: 5 stars
06/22/2008
MMMM... These are so yummy. I doubled the recipe and did half brown half white sugar one cup shortening 1/2 cup butter. I upped the spices and decreased the baking soda. Baked for exactly 8 minutes and these were nice and chewy. BRAVO! Read More
(17)
Rating: 5 stars
12/30/2003
Excellent cookie. I used black strap molasses and doubled the spices for a cookie with a kick. Wonderful. The molasses cookie in my house from now on! Read More
(13)
Rating: 5 stars
07/10/2005
This cookie was so delicious! So soft & chewy. Easy to make as well. I rolled my cookies in Splenda since I'm looking to cut on my sugar intake & they turned out great still. I had a wonderful time making them & my kitchen smelled delicious. Thank so much for the reicpe! Read More
(9)
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Rating: 5 stars
03/27/2005
I have made these a couple of times. Each time I get compliments on them. My father in law likes having a softer cookie similar to a gingersnap but not crisp. Great recipe. Read More
(8)
Rating: 5 stars
11/23/2009
So yummy!!! I'm a recipe tweaker, so I used 1/2 cup shortening (Crisco) and 1/4 cup butter melted together - just make sure the mixture is not hot when you add it to the egg mixture or you'll end up with scrambed egg. I made all my little cookie balls first and then I rolled them in the sugar because otherwise my fingers were getting a little too sticky and the sugar mixture was getting messy. I also tweaked the sugar - I added cinnamon, a shake of ginger and a little shake of cloves. MMMMM...extra spice. Then, I baked them on parchment paper lined cookie sheets at 350 degrees for 10 minutes. PERFECT!! Read More
(7)
Rating: 5 stars
10/09/2003
i made this recipe and absoulaty love it. i like the choice of eating a crispy or chewy cookie and could have it either way by how i cool them. Read More
(7)
Rating: 3 stars
11/29/2010
Yummy but I must've done something incorrectly as the cookie was either too crumbly and soft or it was rock hard. Read More
(3)