Soft Molasses Cookies II

Soft Molasses Cookies II

31

"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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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. Th...

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

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 deliciou...