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Soft Molasses Cookies IV

By: Kim  
"This is my mothers molasses cookie recipe.. They are very good. A very old fashioned recipe, no one will ever guess the secret ingredient. For a fun variation, substitute maraschino cherries for the raisins."

Rating: This weblink has been rated 4 times with an average star rating of 3.0 Read Reviews (4)

Rate/Review | 122 people have saved this

 

Servings  (Help)

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Original Recipe Yield 5 dozen
 

Ingredients

  • 1 cup margarine
  • 1 cup white sugar
  • 1 egg
  • 1 cup unsulfured molasses
  • 4 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon mustard powder
  • 1/2 teaspoon ground cloves
  • 1 teaspoon instant coffee granules
  • 3/4 cup milk
  • 4 tablespoons raisins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a couple of cookie sheets.
  2. In a large bowl, cream together the sugar and lard. Gradually mix in the egg, and molasses. Sift together the flour, baking soda, ginger, dry mustard, instant coffee, and cloves; stir this into the creamed mixture alternately with the milk.
  3. Drop cookie dough by heaping teaspoonfuls onto the prepared cookie sheets. Press a raisin or maraschino cherry into the center of each one. Bake for 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 194 | Total Fat: 6.5g | Cholesterol: 8mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2003 by WEENIE 
These cookies are flavorful yet texture is crumbly & somewhat dry. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2008 by Zyat 
The secret ingredients were pretty.... secret. Lol. But I've used this many times and my... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2008 by doingmybest 
Great fluffy texture but a little flat on flavour. I'll certainly use this as a great base... MORE

 
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