Molasses Cookies VI

Made  times

"This is a great replacement for the standard gingerbread recipe. The cookies turn out soft, and the flavor is not sharp or hot. It has been a family tradition with my family throughout every holiday season."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 18 m servings 113 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 154 mg
  • 6%

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.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the butter, molasses, sour cream, brown sugar and vinegar until smooth and well blended. Combine the flour, baking soda, salt, ginger and cinnamon; stir into the molasses mixture. Dough will be very stiff when complete.
  3. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto prepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Cookies can be iced, when cooled, with any standard icing recipe.


Most helpful
Most positive
Least positive

Very tasty, but weren't as chewy as i had expected. The thinner ones were more on the hard side, so next time i will make some adjustments to make them chewier. But great, all the same!

These were YUMMY! But take them out before they are crisp. The flavor comes through better when they are soft. I know some gingerbread-like cookies are often flavorless cardboard. But these were...

I love molasses cookies, and no matter how these turned out, I probably would've loved them regardless. My husband however, is a much tougher customer. I've tried probably 6 or 7 different recip...

These were super easy to make. I had some kid helpers that made my liquid mesaurements off, so I did have to add a bunch more flour to get something I could roll out, but after 20min in the fre...

Very good. Very moist, flavourful, and not too sweet. The entire family loved them. My first batch was gone before the second came out of the oven. you do need to make sure that you do not over ...

BEST COOKIES EVER! If you like ginger cookies at least. I did have to dock 1 star though because I needed more spice. So I doubled the ginger and added a few dashes of nutmeg, allspice, cloves a...

Delicious! These cookies are great - soft and flavorful. Yum! I am so happy to have a cookie recipe without eggs, as my son is allergic to eggs. These will be his special Christmas cookie, th...

Excellent cookies! I frosted them with a butter cream glaze. My husband loved them.

These are really good, and easy enough for my daughter to make when I wasn't home. I like the fact she wanted to learn how to cook from scratch, I would have preferred her to have me around dur...

Other stories that may interest you