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Soft Molasses Cookies IV

Soft Molasses Cookies IV

Kim

Kim

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

WEENIE
19

WEENIE

12/21/2003

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

Zyat
9

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
6

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.

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