Molasses Cookies V

Molasses Cookies V

8
RINI 0

"Granny's Molasses cookies with yummy spices and tangy buttermilk. Make granny proud!"
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 86 cals
Serving size has been adjusted!

Original recipe yields 72 servings

Adjust

Nutrition

  • Calories:
  • 86 kcal
  • 4%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 75 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, ginger, cinnamon, cloves and nutmeg; set aside.
  2. In a large bowl, cream together the shortening and sugar until smooth, then stir in the molasses. Add the sifted ingredients alternately with the buttermilk, mixing well after each addition. On a lightly floured surface, roll out the dough to 1/8 inch thickness. If the dough is too soft, more flour can be added. Cut out cookies using cookie cutters and place them 2 inches apart onto the prepared cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Reviews

8
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I have found this type of cookie is one that folks either love or hate. My grandmother, who was German, made these for my dad. She lived in Michigan and would always ship them to us in Georgia...

Most helpful critical review

The recipe was pretty bland and I really would not make them again. Also, the cookie dough was too sticky to roll out so I dropped them by the spoonful in a bowl of sugar to coat and then baked...

I have found this type of cookie is one that folks either love or hate. My grandmother, who was German, made these for my dad. She lived in Michigan and would always ship them to us in Georgia...

For a long time I have been looking for a recipe for a soft molasses cookie that wasn't too sweet. This was perfect! They were easy to make, have a great soft texture and the flavour is even bet...

These were delicious! I made the recipe exactly as written. They remind me of a soft gingersnap. Per another reviewer, I made an "optional" cream cheese frosting to serve with them for added ...

The recipe was pretty bland and I really would not make them again. Also, the cookie dough was too sticky to roll out so I dropped them by the spoonful in a bowl of sugar to coat and then baked...

I'm sorry to say we didn't really enjoy these cookies. The flavour was pretty bland and the texture was dry, even though we only cooked them for the recommended amount of time. I think the large...

Very good cookies! I didn't have buttermilk or shortening, so I put my own little spin on it. I used cold butter in place of the shortening and used regular whole milk in place of the buttermilk...

I am wheat intolerant, so I substituted wheat flour for spelt.......I think I needed to reduce the splet flour a little more it was a tad dry.

Came out really nice and very well liked. We did add about 1/4C dark brown sugar and 1/4C honey to the dough, and used half butter/half shortening. Instead of cutting, just rolled the chilled ...