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Molasses Cookies

Molasses Cookies

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Brenda Hall

My Mom's recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 120 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 18.6g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 179 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
  2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
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Reviews

SINGLEGUYWHOCOOKS
435
12/13/2005

Yes, it is THAT good. A nice chewy molasses cookie. EXCELLENT flavor. When storing these (and other cookies) store a piece of bread with them to keep them moist, otherwise they dry out like rocks! But these are exactly what you're looking for - easy, idiot-proof, and EXCELLENT. MAKE THEM NOW!!!!!!

Monica G.
378
10/7/2007

Substituted butter for the margarine and brown sugar for the white. They turned out fabulous. The are the most consistent and uniform cookies I ever make. Tastes like a soft ginger snap. My husband requests them again and again!

GAUSSSHAWN
278
1/1/2007

I have made these cookies about 15 times over the past few years and they always turn out great. I also use butter instead of margarine. After rolling in sugar and placing on baking sheet, I slightly flatten using a smooth bottomed glass. Depending on my mood(and time) I will glaze with a simple home-made frosting. Make sure to watch the timing on these cookies, it is critical.