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Molasses Sugar Cookies

"These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!"
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3 h 40 m servings 93 cals
Original recipe yields 72 servings (6 dozen)


  • Calories:
  • 93 kcal
  • 5%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 105 mg
  • 4%

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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  • Prep

  • Cook

  • Ready In

  1. Melt the shortening in a large pan on the stove, and cool.
  2. Add sugar, eggs, and molasses, beat well.
  3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
  4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
  5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
  6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

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Read all reviews 767
  1. 1022 Ratings

Most helpful positive review

AMAZING. So incredibly good and very very easy to whip up. I don't even sift the flour/spices. I just throw it in the bowl after I've mixed the wet ingredients. An easy, one-bowl recipe. I've al...

Most helpful critical review

Very tasty cookies. However, when it tells you to melt the crisco and then let it cool, you must let the crisco solidify all the way again (which makes me wonder why to melt it in the first pla...

Most helpful
Most positive
Least positive

AMAZING. So incredibly good and very very easy to whip up. I don't even sift the flour/spices. I just throw it in the bowl after I've mixed the wet ingredients. An easy, one-bowl recipe. I've al...

These come out exactly the way a molasses cookie should! 2 things: Definitely watch cooking time...if you like a chewy cookie, stick to the approx. 10min bake time-they may look too undercooked...

These were really good. Usually, I do not even like molasses cookies, but these were nice and chewy on the inside, not too sweet, and just the right amount of spice. My father loved them,and my ...

REALLY yummy! Spiced well and taste like perfect little gingersnaps but not rock hard. I added 2 TBS of corn syrup to make them a bit chewy. The recipe makes tons too!

Oh, my gosh, these are great! I followed recipe as written, refrigerated dough 4 hours and baked. While first batch was in the oven, I rolled rest of dough and put in fridge until ready for n...

Delicious! I made these for Christmas and they were a real hit with my family. I live in Australia and couldn't buy all of the ingredients, so I substituted butter for shortening and treacle f...

AMAZING! Moist, just the right amount of spice, yummy!!! Per other reviews, I used 1 c. shortening and 1/2 c. butter. I omitted the cloves. Also, I didn't melt the shortening (what is the po...

These were very good. Smelled excellent when baking. They do begin to get hard quicky, so I'd suggest storing them as soon as you can.

No need to melt then cool unless you have time to kill :) Just blend the shortening in (like you would in normal cookies), then roll into balls as soon as the dough is complete (no need to refr...