Search thousands of recipes reviewed by home cooks like you.

Soft Molasses Cookies I

Soft Molasses Cookies I

Rosina

Rosina

This is a soft molasses cookie from about 30 years ago. If do not like walnuts, substitute with raisins or other types of nuts.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 37.4g
  • 12%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.
  2. Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water. Mix together shortening, sugar, molasses and egg until creamy. Mix in the flour mixture alternately with the cold water. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on tops of cookies.
  3. Drop by rounded tablespoonfuls onto greased cookie sheet, spacing 2 inches apart. Bake these for 12 minutes or until done.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

pholtey
20

pholtey

2/27/2008

This is the molasses cookie recipe of my many molasses cookie dreams. High altitude: left out cold water; substituted dark brown sugar, rolling in light brown. Sub butter for shortning so left out salt. Wish I added more raisins! Yummy!! Thank you so much!

KTKRZY
20

KTKRZY

7/29/2003

Great recipe. My kids love this cookie. I find that chilling the dough for an hour or two makes it easier to work with.

Lambchop
8

Lambchop

10/18/2010

I did not care for these cookies. Followed the recipe to the letter. I have been searching for a good chewy molasses cookie, and read the reviews. Thought this looked promising. Hesitated strongly at 2 tsp of baking soda for 2 1/4 cups flour, but none of the reviews mentioned an off taste. Ours tasted STRONGLY of baking soda. If I were to make them again, I would use 1 tsp baking powder and 1/2 tsp baking soda.

Similar recipes

ADVERTISEMENT