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Molasses Cookies V

Molasses Cookies V

  • Prep

    35 m
  • Cook

    10 m
  • Ready In

    45 m
RINI

RINI

Granny's Molasses cookies with yummy spices and tangy buttermilk. Make granny proud!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

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  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, ginger, cinnamon, cloves and nutmeg; set aside.
  2. In a large bowl, cream together the shortening and sugar until smooth, then stir in the molasses. Add the sifted ingredients alternately with the buttermilk, mixing well after each addition. On a lightly floured surface, roll out the dough to 1/8 inch thickness. If the dough is too soft, more flour can be added. Cut out cookies using cookie cutters and place them 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews

LillyJ
13

LillyJ

1/25/2003

I have found this type of cookie is one that folks either love or hate. My grandmother, who was German, made these for my dad. She lived in Michigan and would always ship them to us in Georgia every Chrismas. When I was about 12, she taught me how to make them and gave me her recipe. She died about ten years ago and since then, I've been the one to make these cookies. Today, Christmas Eve, 2002, I went to bake the cookies for my Dad, and found the recipe had been torn out of my book and is gone. It was such a relief to find this recipe here. This is her exact recipe, except she didn't use nutmeg. This recipe is a wonderful recipe and the moister the batter, the better the cookie. Also, you CANNOT over-cook this cookie. If you do, you lose the entire flavor. So, bake for exactly the amount of time alloted, or a little less. Thanks so much! Merry Christmas from Jill in Atlanta, GA

MSWORLD007
8

MSWORLD007

3/27/2003

For a long time I have been looking for a recipe for a soft molasses cookie that wasn't too sweet. This was perfect! They were easy to make, have a great soft texture and the flavour is even better after a day or two. Next time I might try adding 1/4 cup more molasses to make them even richer. Overall a great recipe!

DarcieA
5

DarcieA

5/5/2011

These were delicious! I made the recipe exactly as written. They remind me of a soft gingersnap. Per another reviewer, I made an "optional" cream cheese frosting to serve with them for added flavor, but most people said they liked them every bit as well without the frosting. Thanks for the recipe Rini- we really enjoyed these!

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