I got this recipe out of one of my mother's cookbooks and tried it one Christmas Eve with her. They were amazing! My brother even loved them, and he is the pickiest person I know. When they were done I threw one to my dog. They are now his favorite treat of all. Hopefully, you will love this recipe as much as we do!

Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
36
Yield:
3 dozen cookies
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Ingredients

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

Directions

Instructions Checklist
  • Beat molasses, brown sugar, and butter together in a bowl until smooth. Mix flour, eggs, cinnamon, baking soda, ginger, and salt into molasses mixture until incorporated. Cover bowl with plastic wrap and refrigerate for 1 hour.

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  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Heavily flour a cloth-covered work surface.

  • Roll dough on the floured cloth into 1/4-inch thick cookies; cut with cookie cutters if desired. Arrange cookies 1-inch apart on the prepared baking sheet.

  • Bake in the preheated oven until cookies are firm to the touch, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

155 calories; protein 2.4g 5% DV; carbohydrates 27.9g 9% DV; fat 3.9g 6% DV; cholesterol 19.4mg 7% DV; sodium 168.7mg 7% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/28/2013
I made them according to the amounts given exactly and they came out just fine. They are soft and simple. If it's an old fashioned molasses cookie you're looking for this is it. Read More
(4)

Most helpful critical review

Rating: 2 stars
04/04/2013
Just looking at this recipe I didn't see how you could incorporate 5 1/2 cups of flour into the specified liquid and only get 3 dozen cookies. I cut the recipe down slightly so it used a stick of butter. I ended up using 3 cups of flour and that was hard to mix in. I didn't roll out the dough but opted to roll into walnut sized balls. They flattened slightly but not much. I think they needed to be rolled in sugar. I think I ended up with about 3 dozen cookies. I don't think I'll make these again. Read More
(6)
20 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 2 stars
04/03/2013
Just looking at this recipe I didn't see how you could incorporate 5 1/2 cups of flour into the specified liquid and only get 3 dozen cookies. I cut the recipe down slightly so it used a stick of butter. I ended up using 3 cups of flour and that was hard to mix in. I didn't roll out the dough but opted to roll into walnut sized balls. They flattened slightly but not much. I think they needed to be rolled in sugar. I think I ended up with about 3 dozen cookies. I don't think I'll make these again. Read More
(6)
Rating: 5 stars
10/28/2013
I made them according to the amounts given exactly and they came out just fine. They are soft and simple. If it's an old fashioned molasses cookie you're looking for this is it. Read More
(4)
Rating: 5 stars
12/07/2014
My daughter and I made these. The whole family loved them. Didn't last long! We will make again. The only one cookie left! Read More
(2)
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Rating: 5 stars
01/12/2016
I love Ginger cookies. I love molasses cookies. This recipe satisfied both. I added 2/3 cup of chopped crystallized Ginger for some added pop of ginger and sweetness. Read More
(1)
Rating: 5 stars
12/17/2017
I made these exactly to the recipe. They turned out great. Rather than rolling them out on flour I used nonstick foil on the bottom and waxed paper on top with no flour. Dough didn't stick to either one. A lot less messy this way. Read More
(1)
Rating: 4 stars
12/22/2014
I just made this recipe as instructed. They turned out very well. If I had to make one adjustment it would be to add a bit more flour. I felt it was a little too sticky and stuck to the counters no matter how much I floured the surface. Other than that - DELICIOUS! Read More
(1)
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Rating: 2 stars
12/16/2018
Very dry cookies. Soft but so very very dry. I think 5.5 cups of flour is too much. Tried rolling them into balls and rolling them in flour and then flattening them just slightly with the bottom of a glass (but they don t flatten much when baked) like another reviewer suggested and that definitely improved their taste and dryness. These cookies need more moisture and to be sweeter. With some icing maybe they ll be ok. Definitely hold their shape: great for cookie cutters. Read More
Rating: 3 stars
12/10/2019
The flavor lacked. My ingredients my not have been the best but i would have added white sugar shortening and some vanilla. They cooked very quick and were easy cleanup. Read More
Rating: 3 stars
12/30/2019
I followed the recipe exactly. It wasn't either too dry or too sticky of course doing it during the winter means the humidity was low which may have effected the sticky factor. Using a full bottle of Brier Rabbit molasses I don't see how it could ever be too dry. Using 3 - 4 inch cookie cutters it made about 6 dozen cookies. Using that size the baking time is closer to 6 - 7 minutes as I found out the hard way with my first cookie sheet. The cookies are very hard which is not the way we like them. I put a couple pieces of bread in the container which softened them a lot. As would be expected from that much molasses the taste is very strong. I'm not sure if I'd make them again for us but might make a smaller batch if I want a tray with lots of different kinds of cookies. Read More