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Molasses Cookies VI

Molasses Cookies VI

  • Prep

    2 h 10 m
  • Cook

    8 m
  • Ready In

    2 h 18 m


This is a great replacement for the standard gingerbread recipe. The cookies turn out soft, and the flavor is not sharp or hot. It has been a family tradition with my family throughout every holiday season.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended. Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture. Dough will be very stiff when complete.
  3. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be iced, when cooled, with any standard icing recipe.
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Very tasty, but weren't as chewy as i had expected. The thinner ones were more on the hard side, so next time i will make some adjustments to make them chewier. But great, all the same!

Julia Lemrise Just

Julia Lemrise Just


These were YUMMY! But take them out before they are crisp. The flavor comes through better when they are soft. I know some gingerbread-like cookies are often flavorless cardboard. But these were REALLY good. I added 1 tsp vanilla, and next time will increase the brown sugar to a whole cup....for a few people who wanted them sweeter. We used little man cutters. We made buttercream frosting and piped on faces and buttons. It was alot of fun and they are GREAT flavorful cookies! I will be using this recipe again at Christmastime for sure!




These were super easy to make. I had some kid helpers that made my liquid mesaurements off, so I did have to add a bunch more flour to get something I could roll out, but after 20min in the freezer it was just fine. Great tasting and soft and chewy. Not too sweet which was nice, we did add a little piped sugar cookie fosting. I added a touch more ginger than called for. This is a great addition to my holiday cookie selection.

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