Recipe by Linda Chaffee
"This recipe is at least 175 years old. It has been in my family forever, it just gets handed down from one generation to the next. Makes good gingerbread men."
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dark brown sugar
cream of tartar
Note to those that already tried this recipe and were disappointed: If the cookies were too tough or cakey, try using less flour as instructed in the recipe.
We ended up throwing all but two cookies away. The cookies were cakey and tasted terrible. I would not recommend this recipe to anyone.
A family favorite for generations. My grandma made a cut out cookie, placed a big old flattened raisin (hard to find nowadays)in the middle, then sprinkled with sugar, delicious. The first time I made them (I was in my 20s) and new to making cookies, I doubled the recipe and had cookies on every flat surface of my house. But all the neighbors couldn't get enough of them. Great recipe.
The cookies were yummy. So good my sister wants the recipe.
Barb from California
I made some changes to this recipe, and they came out GREAT! I used soy flour instead of regular flour (and 8 cups instead of 9), butter instead of shortening, added another 1/2 cup of buttermilk and an egg. NOTE: If you want sweet molasses sugar cookies, you will not like these. This recipe will make soft, flavorful molasses cookies that are not too sweet. Taste the batter before you bake them. If you think it needs more sugar, add more.
These are the best molasses cookies I have ever made or tasted. My family will be making these more often!!! Thank you
I bake cookies all the time and can usually choose good recipes for them but not this time.
Flavourful! Disappeared quickly in my house. Thank for sharing this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Molasses Cookies III
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 66
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