Soft Molasses Cookies IV

3
Kim 0

"This is my mothers molasses cookie recipe.. They are very good. A very old fashioned recipe, no one will ever guess the secret ingredient. For a fun variation, substitute maraschino cherries for the raisins."

Ingredients {{adjustedServings}} servings 194 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 31.6g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 244 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets.
  2. In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk.
  3. Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
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Reviews 3

  1. 3 Ratings

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WEENIE
12/21/2003

These cookies are flavorful yet texture is crumbly & somewhat dry.

Zyat
9/9/2008

The secret ingredients were pretty.... secret. Lol. But I've used this many times and my family and friends loved them. They described the consistency to muffins. ^_^ These cookies are nice and mild. Because sometimes when you want a molasses cookie, you don't want a ginger snap! Great recipe. Hands down my favourite molasses cookie ever.

doingmybest
11/23/2008

Great fluffy texture but a little flat on flavour. I'll certainly use this as a great base the next time I want a soft molasses cookie and play around a bit with the spices.