Molasses Cookies II

Molasses Cookies II

Jan Badovinac 0

"Soft, easy molasses cookies. Great for kids to help make!"

Ingredients {{adjustedServings}} servings 216 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

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  1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
  4. Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.
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Reviews 118

  1. 142 Ratings


Yum! Perfect to satisfy my craving of molasses cookies since having one at a local bakery this morning, and it tasted just as good! I did use 1/2 cup butter instead of 3/4 cup shortening which I didn't have but don't like any way, 2 eggs instead of 1 to keep the soft texture, 1/2 tsp. of salt instead of the full tsp. as previously recommended, and baked them for 8 minutes on an air bake cookie sheet and they were perfectly soft and chewy - ten minutes after they came out not a single one is left.


My family and I love these cookies! But each time, we've found them too salty, so I'd strongly recommend cutting the salt in half. Also, be careful not to overbake as they turn hard. Underbake them just slightly. As they cool, they will harden slightly and still be nice 'n' soft 'n' chewy. A lovely cookie apart from the excessive salt (which can be corrected).


If you've ever had one of Starbuck's moist molasses cookies to compliment your mocha, this recipe is as close as you're going to get.