Recipe by Hazel Fritz
"A batch of these soft cookies is always a yummy treat!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
2 3/4 cups
1 1/2 cups
These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour, which I think also gives it a nicer texture. The dough IS sticky, though, and I think it works our much better if you chill it, roll it into balls, roll them in white sugar, then cook. They sold well at a recent work bake sale, and I got requests for the recipe.
This recipe produces a nice, soft cookie with a pleasant, light molasses taste, but I didn't love it. However, it was a big hit at a holiday party I attended.
These are the best molasses cookies I have ever had and believe me I have tried a lot of recipes. Easy to make and delicious.
Wonderful! I was looking for a crispy on the outside but chewy on the inside and this recipe is a keeper. I substituded butter for the shortening as I had none, the result was great I also lowered the sugar content to 1 cup, then I rolled them in icing sugar and the crackle effect is very attractive. My family loved them!
Excellent! I bake 3 times a week for my husband's crew and they loved these. Most said it was like cookies they used to eat as kids. I divided the dough in half...adding raisins to 1 half only. The other I left without raisins but rolled in powdered sugar. I did roll them in to balls then lightly flattened them on the cookie sheet for a more uniformed look. Amazing..thanks!
A wonderful, rich, dark homey cookie. It's a little hard to tell how done these
are due to their brown color--so leave them in a little longer than you think you
Sooo yummy. I used 1 1/4 c. sugar and used the remaining to roll the dough in. I chilled the dough for about an hour and then dropped (walnut sized) into the sugar. Each batch cooked for 10 minutes, which was perfect. One note.....don't even bother eating them the first day. They are so much better after sitting overnight! Store in a large ziplock and try one the next morning....it's worth the wait! Thanks for the great recipe....it's a new favorite!
I just recieved this recipe today by email and I made them right away with my 4 year old. They were dynamite. They were crispy on the outside and chewy in the inside. Great with a cup of milk and even better when us moms or dads have a minute alone to enjoy this heavenly cookie. Thanks SOOO much for the great recipe.
PS also very easy to make and clean up is a snap!
* Percent Daily Values are based on a 2,000 calorie diet.
Grammy Burnham's Molasses Cookies
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 31
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make chewy, spicy, crackle-top molasses cookies.
These lemony cookies put a delicious twist on basic cake mix.
See how to make a fudgy, chocolate cookie with powdered sugary snowcaps.