Recipe by Crisco Baking Sticks®
"These chewy, rich cookies are just like grandma used to make!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening*
firmly packed brown sugar
large egg, lightly beaten
2 1/4 cups
Pillsbury BEST® All Purpose Flour
Granulated sugar for dipping
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.
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.
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!
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).
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.
these are great like they are kids loved them nederland texas
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Molasses Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 28
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make classic chocolate-chip cookies.
See how to make America’s favorite cookie.
See how to make top-rated peanut butter cookies.