Grammy Burnham's Molasses Cookies

Grammy Burnham's Molasses Cookies

61

"A batch of these soft cookies is always a yummy treat!"

Ingredients

45 m servings 130 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
  3. Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

Reviews

61
  1. 79 Ratings

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Most helpful

These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour, which I think also gives it a nicer texture. The dough ...

Most helpful critical

This recipe produces a nice, soft cookie with a pleasant, light molasses taste, but I didn't love it. However, it was a big hit at a holiday party I attended.

These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour, which I think also gives it a nicer texture. The dough ...

These are the best molasses cookies I have ever had and believe me I have tried a lot of recipes. Easy to make and delicious.

Wonderful! I was looking for a crispy on the outside but chewy on the inside and this recipe is a keeper. I substituded butter for the shortening as I had none, the result was great I also low...

Excellent! I bake 3 times a week for my husband's crew and they loved these. Most said it was like cookies they used to eat as kids. I divided the dough in half...adding raisins to 1 half only. ...

A wonderful, rich, dark homey cookie. It's a little hard to tell how done these are due to their brown color--so leave them in a little longer than you think you should.

Sooo yummy. I used 1 1/4 c. sugar and used the remaining to roll the dough in. I chilled the dough for about an hour and then dropped (walnut sized) into the sugar. Each batch cooked for 10 m...

I just recieved this recipe today by email and I made them right away with my 4 year old. They were dynamite. They were crispy on the outside and chewy in the inside. Great with a cup of milk an...

These were SO yummy! Crisp on the outside, soft and chewy on the inside with the perfect crackly top. Thank you for a great recipe!

These cookies turned out really soft. I loved them! I did make mine bigger so I didn't get 3 dozen but they were great! :)