Grammy Burnham's Molasses Cookies Recipe -
Grammy Burnham's Molasses Cookies Recipe
  • READY IN 45 mins

Grammy Burnham's Molasses Cookies

Recipe by  

"A batch of these soft cookies is always a yummy treat!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
  3. Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2003

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.

Most Helpful Critical Review
Jul 14, 2009

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.


79 Ratings

Apr 05, 2003

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.

Apr 13, 2003

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!

Sep 07, 2003

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!

Apr 13, 2003

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 should.

Apr 13, 2003

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's worth the wait! Thanks for the great's a new favorite!

Dec 03, 2003

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!


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  • Calories
  • 130 kcal
  • 6%
  • Carbohydrates
  • 24 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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