Classic Molasses Cookies Recipe

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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.

—Sarah Jo

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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.

—Kate

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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!

—naples34102

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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).

—shannon1976

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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.

—terrik1213

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Oct 28, 2011

these are great like they are kids loved them nederland texas

—vivintx

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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.

—Thompson

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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.

—glenlea

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Nutrition

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.

Nutritional Information

Classic Molasses Cookies

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 73
Calories from Fat: 28

% Daily Value *
Total Fat 3.1g 5 %
Saturated Fat 0.8g 4 %
Cholesterol 4mg 1 %
Sodium 68mg 3 %
** Potassium 33mg < 1 %
Total Carbohydrates 10.4g 3 %
Dietary Fiber 0g < 1 %
Protein 0.7g 1 %
** Sugars 5.7g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate < 1 %

* 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.