Molasses Cookies II Recipe -
Molasses Cookies II Recipe

Molasses Cookies II

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"Soft, easy molasses cookies. Great for kids to help make!"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Cream together shortening and brown sugar. Stir in egg and molasses and mix well. Fold in dry ingredients and stir. Cover and chill until firm (1 - 2 hours).
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll dough into small balls (I use a small melon baller to help with this) and roll in white sugar. Place on lightly greased cookie sheets.
  4. Bake 9 - 10 minutes. Leave on cookie sheet one minute until set.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2005

Yum! Perfect to satisfy my craving of molasses cookies since having one at a local bakery this morning, and it tasted just as good! I did use 1/2 cup butter instead of 3/4 cup shortening which I didn't have but don't like any way, 2 eggs instead of 1 to keep the soft texture, 1/2 tsp. of salt instead of the full tsp. as previously recommended, and baked them for 8 minutes on an air bake cookie sheet and they were perfectly soft and chewy - ten minutes after they came out not a single one is left.

Most Helpful Critical Review
Nov 05, 2010

They look gorgeous. But i hate to rate these so low. I accidently added the remaining sugar to the dough, which I am thankful I did in the end result because these cookies have a spicy kick. I baked 9 rolled in sugar and 9 with sugar sprinkled on top. The sugar helps in toning down the flavor. They taste great when you put them in your mouth but leaves a strange after taste (must be the ginger). Gets 5 stars for being easy to make but 3 for flavor. Might make again with less salt and ginger.

Aug 03, 2005

My family and I love these cookies! But each time, we've found them too salty, so I'd strongly recommend cutting the salt in half. Also, be careful not to overbake as they turn hard. Underbake them just slightly. As they cool, they will harden slightly and still be nice 'n' soft 'n' chewy. A lovely cookie apart from the excessive salt (which can be corrected).

Jan 08, 2003

If you've ever had one of Starbuck's moist molasses cookies to compliment your mocha, this recipe is as close as you're going to get.

Sep 17, 2007

Absolutely Divine. I will never use a different recipe for this particular cookie. I used dark molasses. Had to make a DOUBLE batch.

Dec 18, 2006

I gave this a 4 only because I never have made molasses cookies before and have nothing to compare it to. This was a very easy recipe and will most likely use it again. I did cut the salt down to half a tsp but will not the next time I think I could have used the whole amount and it would not have been too salty. If this is your first time making these don't attempt to flatten them down when they are baking they will flatten as they cool

Jul 08, 2007

So far these have been the best I've made so far. I used butter instead of the shortening and I accidentally left out the salt. Very pleased with the out come though.

Dec 27, 2007

Great cookie! I also halved the salt and ended up using dark brown sugar as i bought that by mistake...definitely a mistake worth making! Gave it a bit deeper molasses flavor. These keep very well and are still soft and chewy several days later.


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  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 9 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 280 mg
  • 11%

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

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