More Recipes Like Favorite Molasses Cookies

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Spicy Molasses Cookies

Submitted by: Louann Manning

I found this family recipe in an old cookbook on a timeworn note, handwritten by my stepdaughter's grandmother. It's a very soft, moist cookie--and tastes great with a big glass of milk.

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Christmas Molasses Cookies

Submitted by: Deborah Hill

Nothing smells better than warm molasses cookies baking on a cold winter day! These cookies look lovely when they're cut out in holiday shapes.

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Frieda's Molasses Cookies

Submitted by: Nina Sanders

During the 1930's and 1940's neighborhood children would stop on their way home from school to sample my mother's cookies. Dunked in a glass of cold milk, they were a snack that was hard to beat!

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Gingered Molasses Cookies

Submitted by: Donald Mitchell

A nice blend of spices and grated orange peel makes these a little different than your basic molasses cookies. My son loved these when he was growing up.

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'These gigantic molasses cookies remind me of the ones my grandmother used to make,' remembers Joan Stull of Titusville, Florida. At nearly 4 inches across, they're nicely spiced, delightfully chewy and bound to be noticed!

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Mom's Molasses Cookies

Submitted by: Brenda Beachy

The kitchen smells so good when Mom is baking these yummy cookies, which we like to make with sorghum. They're chewy and tender, with a sugary coating. It's hard to eat just one! -Brenda Beachy Belvidere, Tennessee

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Icebox Sugar Cookies

Submitted by: Louise Worsham

Louise Worsham of Kalamazoo, Michigan has been making light, buttery and easily portable Icebox Sugar Cookies since she was a girl.

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Molasses Spice Cookies

Submitted by: Marie Fletcher

Many readers wrote in asking how to make the molasses cookies pictured with Marie Fletcher's sorghum memories in the Sept/Oct issue. Here is her recipe:

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Favorite Chocolate Cookies

Submitted by: Selena Redel

'These crispy cookies, studded with white chocolate, are my husband's absolute favorite,' writes Selena Redel of Consort, Alberta. 'I often double the recipe and freeze half of the dough, so I can bake a warm batch in a jiffy.'