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Molasses Sugar Cookies

Molasses Sugar Cookies

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Karin Christian

These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!

Ingredients {{adjustedServings}} servings

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Original recipe yields 72 servings

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Nutrition

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  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Melt the shortening in a large pan on the stove, and cool.
  2. Add sugar, eggs, and molasses, beat well.
  3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
  4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
  5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
  6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
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Reviews

MommyFromSeattle
517
1/28/2008

AMAZING. So incredibly good and very very easy to whip up. I don't even sift the flour/spices. I just throw it in the bowl after I've mixed the wet ingredients. An easy, one-bowl recipe. I've also been in a hurry and baked it immediately after mixing and it turned out just fine, along with getting the beautiful crackles on top. I dip the tops of the dough balls in sugar b4 baking and sprinkle a little on top after it's done. I also use 50/50 white and light brown sugar which gives it a richer taste. Spice amounts are also right on. For walnut size dough balls, 10 min. is the perfect baking time. My master molasses recipe from now on. TIP - I'm quite firm about using real butter for all my baking recipes, but Molasses cookies is the one exception. Using shortening will give this cookie it's chewiness so I'd recommend NOT to substitute with butter.

Jen S.
387
12/11/2007

These come out exactly the way a molasses cookie should! 2 things: Definitely watch cooking time...if you like a chewy cookie, stick to the approx. 10min bake time-they may look too undercooked but that is fine. If you like a crispy cookie, let them go 2 mins longer. They definitely go from being chewy to being crispy QUICK so watch the time!! Also, just an FYI, I started out using coarse sugar sprinkles by Wilson (the decorator kind)but changed to the standard fine red sugar that you find in the grocery store. The coarse sugar looked pretty but was too crunchy for this cookie.

MARIAM
290
12/12/2008

These were really good. Usually, I do not even like molasses cookies, but these were nice and chewy on the inside, not too sweet, and just the right amount of spice. My father loved them,and my friend said they were the best ginger bread cookies she has ever had! My mother though, first felt they tasted a lot like fried oil, whick I think was because of the shortening, but then said they were good after a few bites. But I think next time, I will try them with butter instead, just to avoid the oil taste. Oh and they were perfect after only 3 hours of refrigeration. All in all, fabulous recipe! Thanks for sharing it!!!**UPDATE**: I have now tried them with butter instead, and they are sooo amazingly perfect! From now on, I will only make them with butter.