Soft Molasses Cookies III

10

"This recipe is at least 175 years old. It has been in my family forever, it just gets handed down from one generation to the next. Makes good gingerbread men."

Ingredients

{{adjustedServings}} servings 292 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Cream shortening and sugar. Add molasses slowly, stirring constantly. Mix spices with cream of tartar and add to mixture.
  2. Mix baking soda and buttermilk. Add alternately with the flour to the sugar and spices mixture. You may not need the whole 9 cups of flour but you should end up with a fairly stiff dough. Chill dough overnight.
  3. Preheat the oven to 350 degrees F (175 degrees C).
  4. Roll dough out to at least 1/4-inch thick (the thicker the better), using as little flour as possible. Keep dough refrigerated when not rolling and cutting. Cut into cookies and brush with beaten egg. Bake for 10-12 minutes at 350 degrees F (175 degrees C). Alternately, you can form the dough into golf ball size round, roll in white sugar, place on a cookie sheet and then flatten slightly.
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Reviews

10
  1. 12 Ratings

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Note to those that already tried this recipe and were disappointed: If the cookies were too tough or cakey, try using less flour as instructed in the recipe.

We ended up throwing all but two cookies away. The cookies were cakey and tasted terrible. I would not recommend this recipe to anyone.

A family favorite for generations. My grandma made a cut out cookie, placed a big old flattened raisin (hard to find nowadays)in the middle, then sprinkled with sugar, delicious. The first time ...