Molasses Sugar Cookies Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 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.

—MommyFromSeattle

See full review »

Most Helpful Critical Review

Jan 25, 2010

Very tasty cookies. However, when it tells you to melt the crisco and then let it cool, you must let the crisco solidify all the way again (which makes me wonder why to melt it in the first place!) If you do not, the cookies become the consistency of hockey pucks when they cool all the way. The flavors are wonderful though. I would attempt this recipe again, but not melting the crisco.

—Karen H.

See full review »

696 Ratings

See other versions of this recipe!

Dec 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.

—Jen S.

See full review »

Dec 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.

—MARIAM

See full review »

Dec 09, 2006

REALLY yummy! Spiced well and taste like perfect little gingersnaps but not rock hard. I added 2 TBS of corn syrup to make them a bit chewy. The recipe makes tons too!

—LAUREN003

See full review »

Dec 22, 2006

Oh, my gosh, these are great! I followed recipe as written, refrigerated dough 4 hours and baked. While first batch was in the oven, I rolled rest of dough and put in fridge until ready for next batch, then rolled the balls in sugar and baked. Dough very easy to work with. Ten minutes at 375 and the cookies were PERFECT; just the right amount of crisp on outside and softness inside. The texture could not be better and the taste was a perfect blend of spices (even though they were a bit too sweet for my husband) and a big hit with neighbors. Thanks, Karin, for this great recipe. I'll e making these again and again!

—SOUPSON

See full review »

Dec 29, 2006

Delicious! I made these for Christmas and they were a real hit with my family. I live in Australia and couldn't buy all of the ingredients, so I substituted butter for shortening and treacle for molasses. This recipe is a keeper. =D

—inkberryblue

See full review »

Dec 11, 2006

These were very good. Smelled excellent when baking. They do begin to get hard quicky, so I'd suggest storing them as soon as you can.

—Ditty

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

The Best Rolled Sugar Cookies

Soft Christmas Cookies

Candy Cane Cookies II

Peanut Butter Cup Cookies

Christmas Stars

Chocolate Mint Candies Cookies

Gingerbread Men

Almond Shortbread I

Mrs. Sigg's Snickerdoodles

Butter Snow Flakes

ADVERTISE WITH US

Nutrition

Calories
93 kcal
5%

Carbohydrates
12.7 g
4%

Cholesterol
6 mg
2%

Fat
4.5 g
7%

Fiber
0.2 g
< 1%

Protein
0.9 g
2%

Sodium
105 mg
4%

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

Nutritional Information

Molasses Sugar Cookies

Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories: 93
Calories from Fat: 40

% Daily Value *
Total Fat 4.5g 7 %
Saturated Fat 1.1g 6 %
Cholesterol 6mg 2 %
Sodium 105mg 4 %
Potassium 44mg 1 %
Total Carbohydrates 12.7g 4 %
Dietary Fiber 0.2g < 1 %
Protein 0.9g 2 %
Sugars 6.8g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 5 %
Thiamin 6 %
Niacin 5 %
Vitamin B6 1 %
Magnesium 3 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.