Soft Molasses Cookies II Recipe
Add a photo
1 of 1 Photo

Soft Molasses Cookies II

By: Anna S. Uhland  
"The best soft molasses cookie I've ever eaten! You may substitute 3/4 cup undiluted evaporated milk with 3/4 tablespoon vinegar for the sour cream. Cookies can be iced with a mixture of confectioners' sugar and milk, or just sprinkled with confectioners' sugar."

Rating: This weblink has been rated 28 times with an average star rating of 3.9 Read Reviews (24)

Rate/Review | 430 people have saved this

Prep Time:
15 Min
Cook Time:
12 Min
Ready In:
55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 5 dozen
 

Ingredients

  • 3 cups sifted all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup butter
  • 1 cup white sugar
  • 1 egg
  • 1/3 cup molasses
  • 3/4 cup sour cream

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.
  2. Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 76 | Total Fat: 3.8g | Cholesterol: 13mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2006 by cicada77 
These cookies were amazing. I made a few changes based on some other reviews... increased... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 22, 2007 by Dawn 
Great Recipe, I agree with changing the 1 tsp of Cinnamon to 2 tsp, much more flavor and I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 13, 2007 by ann 
wow+++++ amazing cookies... i did increase the molasse and cinnamon and also used 1/2 c white... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 4, 2008 by stephaniec2001 
I used 1/2 brown, 1/2 white, but I think I should have added more brown, because they aren't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2003 by CGXL 
Good recipe, very light, soft and cake-like. Would have liked more molasses flavor. Maybe a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2008 by Monique C. 
Came out great! I increased the amount of spices a bit (another 1/2 tsp. or so), and also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2004 by HEATHER316 
This had good flavor-texture soft and cake-like. I added chopped pecans to the second... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2006 by Meagan 
I do like these cookies very much, but I gave the recipe only three stars because they aren't... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2004 by RF 
This recipe was disappointing. The final result was a salty, cakey cookie, with none of the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2004 by ANNIEBNANNIE 
These were really good. Some modifications...I reduced the molasses to 1/2 cup (it was all I... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?