Classic Molasses Cookies Recipe -
Classic Molasses Cookies Recipe
  • READY IN 30 mins

Classic Molasses Cookies

Recipe by  

"These chewy, rich cookies are just like grandma used to make!"

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Ingredients Edit and Save

Original recipe makes 4 dozen cookies Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Dec 19, 2011

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 eleven minutes instead of 12-15. I let them cool a touch on the baking sheet, then pulled them off to cool on the counter. Perfectly spiced, nice and soft with a little chew--very nice Christmas-feeling cookie. NOTE: This does make a small batch. I used my small cookie scoop to make uniform cookies and got a little over three dozen. If you're making larger amounts for a gathering or as gifts, you'll want to double it.

Most Helpful Critical Review
Jul 08, 2012

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 anyway and the dough was a little hard to work with but not too bad.


18 Ratings

Nov 18, 2011

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 a little bigger than suggested, and rolled the balls entirely in sugar rather than just coating the tops. Always tempted to add vanilla when a sweet recipe doens't call for it, I resisted the temptation and found I was actually ahead the teaspoon of it I would have used - I don't think it's at all necessary to add it. These would be very attractive as large, bakery-sized cookies but in the interest of sparing Hubs and me calories we don't need, I resisted THAT temptatin as well!

Nov 25, 2011

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).

Dec 20, 2011

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 cooled.

Oct 28, 2011

these are great like they are kids loved them nederland texas

Apr 11, 2012

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 saucer of granulated sugar before baking. Everything's great out of the oven, but I appreciate these most the next morning with coffee. They are BIG like Grandma's cookies, and these certainly are the crackle-top molasses typed. Beautiful.

Apr 02, 2012

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.


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 10.4 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 0.7 g
  • 1%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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