Molasses Cookies III

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"This is my son Ben's favorite cookie. For a tender tangier cookie use buttermilk in place of the milk."
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servings 74 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  1. Beat shortening ( or butter ) and sugar until light and fluffy. Beat in molasses, egg and 3 tablespoons of flour.
  2. Sift together remaining flour and other dry ingredients. Mix together the vinegar, water and buttermilk. Add alternately to the molasses mixture and beat batter until it is very smooth.
  3. Drop teaspoons of the mixture onto greased cookie sheets. Bake at 350 degrees F (175 degrees C) for 12-15 minutes.


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Excellent! I have tried many of molasses cookie recipes (because it is my son's Lewis's favorite cookie). This is the best so far.

Great tangy, not-too-sweet, soft cookie. I doubled the spices and added cinnamon and it is just like a mini-ginger bread.

I didn't care for this cookie. The batter was runny and it was difficult to keep the bottoms from burning. I had to lower my oven's temperature and reduce cooking time. Also, they tasted bad, ...

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