Grammy Burnham's Molasses Cookies

Grammy Burnham's Molasses Cookies

"A batch of these soft cookies is always a yummy treat!"
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Ingredients

45 m servings 130 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

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.

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
  3. Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

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Reviews

Read all reviews 64
  1. 82 Ratings

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Most helpful positive review

These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour, which I think also gives it a nicer texture. The dough ...

Most helpful critical review

This recipe produces a nice, soft cookie with a pleasant, light molasses taste, but I didn't love it. However, it was a big hit at a holiday party I attended.

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These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour, which I think also gives it a nicer texture. The dough ...

These are the best molasses cookies I have ever had and believe me I have tried a lot of recipes. Easy to make and delicious.

Wonderful! I was looking for a crispy on the outside but chewy on the inside and this recipe is a keeper. I substituded butter for the shortening as I had none, the result was great I also low...

Excellent! I bake 3 times a week for my husband's crew and they loved these. Most said it was like cookies they used to eat as kids. I divided the dough in half...adding raisins to 1 half only. ...

Sooo yummy. I used 1 1/4 c. sugar and used the remaining to roll the dough in. I chilled the dough for about an hour and then dropped (walnut sized) into the sugar. Each batch cooked for 10 m...

A wonderful, rich, dark homey cookie. It's a little hard to tell how done these are due to their brown color--so leave them in a little longer than you think you should.

I just recieved this recipe today by email and I made them right away with my 4 year old. They were dynamite. They were crispy on the outside and chewy in the inside. Great with a cup of milk an...

These were SO yummy! Crisp on the outside, soft and chewy on the inside with the perfect crackly top. Thank you for a great recipe!

These cookies turned out really soft. I loved them! I did make mine bigger so I didn't get 3 dozen but they were great! :)

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