Molasses Sugar Cookies II

Molasses Sugar Cookies II

67 Reviews 6 Pics
Karin Christian
Recipe by  Karin Christian

“These taste like a ginger cookie. They can be either crispy or chewy, depending on when they are taken out of the oven. Balls of dough are formed, then rolled in sugar and baked.”

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Adjust Servings

Original recipe yields 6 dozen



  1. Melt shortening and cool. Add sugar, eggs and molasses; beat well.
  2. Sift the flour, baking soda, cinnamon, salt, ground cloves and ginger. Add to the molasses mixture and stir until well combined. Chill dough for at least 3 hours or overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  4. Remove dough from the refrigerator and form into walnut sized balls. Roll balls in white sugar. Place balls about 2 inches apart on the prepared baking sheet.
  5. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes for chewy cookies and 10 to 12 minutes for crisper cookies. Store cookies in an airtight container.

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Reviews (67)

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Melt shortening and then cool? This is why some of you had a problem with it. ALWAYS have ALL ingredients at room temperature, including eggs and liquids!! Cream shortening or butter with sugars until smooth and creamy. Then add eggs and mix well again, then other liquids and mix well. Mix all dry ingredients in a separate bowl and then add 1/3 or less at a time to the wet ingredients and that's how great cookies are made, as well as all muffins and quick breads too! The old cookbooks used to explain this, but, alas, that info isn't included anymore and new bakers don't have this info. My daughter just made this same mistake because the recipe she used didn't give step by step info like they used to! No matter what the recipe says, this is always (in my experience) the way to perfect baking! I hope this helps!! Great recipe otherwise!!!



Excellent, crunchy on the outside, soft and chewy on the inside. Perfect spicyness. Not a fan of using that much shortening, so I used 1 cup shortening, 1 stick of butter and it turned out sooo good. Once the shortening/egg mixture cools, it does get pretty stiff, so using an electric mixer with a dough hook is ideal or else you'll get a nice work out. I chilled my dough for only 2 hours and it was plenty. This dough crinkles beautifully and this recipe makes a lot of cookies. I used walnut sized dough balls and yielded a little over 3 dozen. I tested my oven with a thermometer to check the temperature accuracy, and it was. 375 degrees at exactly 9 minutes made soft, chewy cookies. Will be my master recipe from now on. Rivals the bakery ones - and so easy to make.



Excellent recipe. This makes a perfect cookie. Hint for those who found the recipe tough to deal with due to being sticky: Make sure you allow the shortening to cool completely (until it starts to turn white again) before adding the sugar and molasses. Also after combining all of the ingredients together store it in the fridge overnight.

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Amount Per Serving (36 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 210 mg
  • 8%

Based on a 2,000 calorie diet



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Molasses Sugar Cookies


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Evelyn's Rolled Sugar Cookies