Grammy Burnham's Molasses Cookies

Grammy Burnham's Molasses Cookies

60 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    45 m
Hazel Fritz
Recipe by  Hazel Fritz

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

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Adjust Servings

Original recipe yields 3 dozen



  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.

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Reviews (60)

Rate This Recipe


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 IS sticky, though, and I think it works our much better if you chill it, roll it into balls, roll them in white sugar, then cook. They sold well at a recent work bake sale, and I got requests for the recipe.



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.

M. Scicluna

M. Scicluna

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 lowered the sugar content to 1 cup, then I rolled them in icing sugar and the crackle effect is very attractive. My family loved them!

More Reviews

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Amount Per Serving (36 total)

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

Based on a 2,000 calorie diet



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Molasses Sugar Cookies


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Soft Molasses Cookies I