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Classic Molasses Cookies

"These chewy, rich cookies are just like grandma used to make!"
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30 m servings 73 cals
Original recipe yields 48 servings (4 dozen cookies)


  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 68 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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  1. Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add egg and molasses; beat until light and fluffy.
  2. Combine flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl. Beat into shortening mixture at low speed until well blended. Chill 3 hours or overnight.
  3. Heat oven to 350 degrees F. Shape mixture into 1-inch balls; dip one side in granulated sugar. Place, sugared side up, on ungreased cookie sheet 2 inches apart.
  4. Bake 12 to 15 minutes. Cool on rack.


  • * 3/4 cup Crisco® Butter Shortening equals 3/4 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks

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Read all reviews 17
  1. 18 Ratings

Most helpful positive review

I made one small change and that was using half butter instead of all Crisco. I did chill the dough for an hour (or so) before baking. These cookies turned out perfectly. Mine were done at eleve...

Most helpful critical review

The timing on this is misleading--you have to chill the dough between 3 hours and overnight which surprised me because I went by the time along the top which said 30 minutes. I cooked them anyw...

Most helpful
Most positive
Least positive

I made one small change and that was using half butter instead of all Crisco. I did chill the dough for an hour (or so) before baking. These cookies turned out perfectly. Mine were done at eleve...

Pretty, soft and chewy molasses cookies with just enough of a spicy bite. I made no changes to the recipe and after seeing and tasting the cookies found none are needed. I did make the cookies...

Spicy, soft and delicious. Very easy to make. The only thing I changed was that I used butter in place of the shortening (what I had on hand).

Very good! I used butter flavor Crisco and sprinkled the tops with cold water to make them crinkley. I only had to bake 8 minutes for the soft cookie. Any longer and they got hard after they coo...

these are great like they are kids loved them nederland texas

Fantastic! I made the recipe exactly. My process differs in that I roll my dough in waxed paper so I can cut 'em all the same size. More control. As I cut them off, I lay one side on a sauce...

I changed some ingredients. I used veg.oil (3/4 c.)2 cups flour and also 1/2 cups rolled oats,no salt used.They turned out very nice,good flavour.

I am rating this based only on my family's reviews as I don't like molasses cookies. They LOVED them! Of all the baking I did over the holidays, this was the first to go and i ended up having ...

I love these cookies! I have had many molasses cookies in my day and these bring me back to my childhood. I will make these over and over.