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Molasses Sugar Cookies

"The trick to getting 'chewy' cookies is to bake them the minimum time necessary and then cool them directly on a surface (i.e. - counter, table, etc). Don't cool them on a rack! You can also store them with a slice of apple."
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servings 71 cals
Original recipe yields 48 servings (3 to 4 dozen)


  • Calories:
  • 71 kcal
  • 4%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 80 mg
  • 3%

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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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well.
  3. Form into 1 inch balls and roll in granulated sugar.
  4. Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface.

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Read all reviews 73
  1. 87 Ratings

Most helpful positive review

Just made a batch of these cookies and they turned out to be very good. Next time however, I will cut the ginger and cloves down to 1/4 tsp to allow the molasses flavor more room.

Most helpful critical review

Yummy, but I must've done something incorrectly as the cookie was either too crumbly and soft, or it was rock hard.

Most helpful
Most positive
Least positive

Just made a batch of these cookies and they turned out to be very good. Next time however, I will cut the ginger and cloves down to 1/4 tsp to allow the molasses flavor more room.

These cookies were good. They were not hard-crunchy or soft-chewy, but in between, which is the way many people prefer. I cooled the cookies on waxed paper. If you do not like a strong clove t...

This recipe has been revised to include a preheat step and oven temperature. - The Staff

MMMM... These are so yummy. I doubled the recipe and did half brown, half white sugar, one cup shortening, 1/2 cup butter. I upped the spices and decreased the baking soda. Baked for exactly 8 m...

Excellent cookie. I used black strap molasses and doubled the spices for a cookie with a kick. Wonderful. The molasses cookie in my house from now on!

This cookie was so delicious! So soft & chewy. Easy to make as well. I rolled my cookies in Splenda since I'm looking to cut on my sugar intake & they turned out great still. I had a wonderful t...

I have made these a couple of times. Each time, I get compliments on them. My father in law likes having a softer cookie, similar to a gingersnap, but not crisp. Great recipe.

i made this recipe and absoulaty love it. i like the choice of eating a crispy or chewy cookie and could have it either way by how i cool them.

So yummy!!! I'm a recipe tweaker, so I used 1/2 cup shortening (Crisco) and 1/4 cup butter melted together - just make sure the mixture is not hot when you add it to the egg mixture or you'll e...