Canadian Molasses Cookies

Canadian Molasses Cookies

"This recipe comes from Prince Edward Island and contains no butter."
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Ingredients

1 h 25 m servings 45 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10.5g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 65 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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, stir together the molasses, brown sugar, vinegar, and egg. Sift together the flour, baking soda, ginger and salt; add to molasses mixture. Mix until well blended. Spoon the dough by teaspoonfuls onto cookie sheets, about 2 inches apart.
  3. Bake until edges are golden, 12 to 15 minutes. Let cool on pans for 5 minutes before removing.

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Reviews

Read all reviews 57
  1. 73 Ratings

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Most helpful positive review

I am not an intuitive cook, so follow new recipes exactly. We like the rich molasses taste, that's why I made molasses cookies. The only thing missing was the cook time - I settled on 11 minut...

Most helpful critical review

Sticky? Yes. Very strong molasses flavor? Yes. Lacking 'oomph'? Yes. I found these cookies uninspiring and would never make them for guests. I felt as though I was eating spoonfuls of molasses....

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Least positive
Newest

I am not an intuitive cook, so follow new recipes exactly. We like the rich molasses taste, that's why I made molasses cookies. The only thing missing was the cook time - I settled on 11 minut...

Loved it! Tastes a lot like a big chewy ginger snap. Some tips: for best results, don't overcook; cooks like a dream on Silpat baking sheets (well worth the investment) or a well-greased cooki...

I just made a batch of these wonderful cookies. I could not believe how easy it was and how great the cookies tasted. I mixed everything together in one bowl - they are a little sticky though....

I used half whole wheat flour, half white flour, threw in a cup of raisins, and some extra ginger, plus a little bit of vanilla extract and underbaked them slightly with superb results- they wer...

I used 1/2 tablespoon fresh (well, frozen fresh then dethawed) minced ginger root and mixed that right in the wet mixutre, cut the brown sugar by 1/4 c as some others recomended, increased the ...

I was very skeptical when I read this recipe, and I decided to use up the little bit of molasses I had and give it a try. Molasses cookies are my husbands favorite! These are AWESOME! Simple, ...

This recipe was simple to make. I made it all in one bowl and didn't even have to use a mixer. I was worried about it being too strong after I read the reviews, so I used 1/4 cup of honey and ...

Sticky? Yes. Very strong molasses flavor? Yes. Lacking 'oomph'? Yes. I found these cookies uninspiring and would never make them for guests. I felt as though I was eating spoonfuls of molasses....

Very good cookie but a bit on the sweet side. I've had good results with lowering the amount of sugar.

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