Soft Molasses Cookies II

Soft Molasses Cookies II

31
Anna S. Uhland 0

"The best soft molasses cookie I've ever eaten! You may substitute 3/4 cup undiluted evaporated milk with 3/4 tablespoon vinegar for the sour cream. Cookies can be iced with a mixture of confectioners' sugar and milk, or just sprinkled with confectioners' sugar."

Ingredients 55 m {{adjustedServings}} servings 76 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 76 kcal
  • 4%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.
  2. Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.
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Reviews 31

  1. 37 Ratings

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cicada77
11/25/2006

These cookies were amazing. I made a few changes based on some other reviews... increased cinnamin to 2 tsp and increased the molasses to 1/2 c. Also used 1/2 c. white and 1/2 c. br sugar. The resulting cookie was soft, had excellent flavor and tasted great iced with caramel frosting.

ann
12/13/2007

wow+++++ amazing cookies... i did increase the molasse and cinnamon and also used 1/2 c white and 1/2 c brown sugar.

Dawn
2/22/2007

Great Recipe, I agree with changing the 1 tsp of Cinnamon to 2 tsp, much more flavor and I used just under 1/2 cup of molasses. Becel Margarine rather than butter. Very soft, chewy and delicious cookies