Soft Molasses Cookies II Recipe - Allrecipes.com
Soft Molasses Cookies II Recipe
  • READY IN 55 mins

Soft Molasses Cookies II

Recipe by  

"The best soft molasses cookie I've ever eaten! You may substitute 3/4 cup undiluted evaporated milk with 3/4 tablespoon vinegar for the sour cream. Cookies can be iced with a mixture of confectioners' sugar and milk, or just sprinkled with confectioners' sugar."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.
  2. Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 12 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 25, 2006

These cookies were amazing. I made a few changes based on some other reviews... increased cinnamin to 2 tsp and increased the molasses to 1/2 c. Also used 1/2 c. white and 1/2 c. br sugar. The resulting cookie was soft, had excellent flavor and tasted great iced with caramel frosting.

 
Most Helpful Critical Review
Feb 26, 2006

I do like these cookies very much, but I gave the recipe only three stars because they aren't chewy and they don't taste of molasses. They are more like snickerdoodles (I sprinkled granulated sugar on top of the cookies before and after baking and that improved them). The texture is very light and soft, which I do like, but it's not the molasses cookie heaviness I'm used to.

 

37 Ratings

Dec 13, 2007

wow+++++ amazing cookies... i did increase the molasse and cinnamon and also used 1/2 c white and 1/2 c brown sugar.

 
Feb 22, 2007

Great Recipe, I agree with changing the 1 tsp of Cinnamon to 2 tsp, much more flavor and I used just under 1/2 cup of molasses. Becel Margarine rather than butter. Very soft, chewy and delicious cookies

 
May 29, 2008

Came out great! I increased the amount of spices a bit (another 1/2 tsp. or so), and also added some ground nutmeg and ground cloves. Next time I'll try splitting the sugars with white and brown like some others suggested. Brought a batch to work and everyone loved them!

 
Dec 21, 2009

iam from the countryside in egypt and i go mad each time i read a recipe saying cookie dough or cookie mix or whatnot i thought this recipe would be easy enough to make and it was..its extremely delicious too ..the cookies were so light and soft..seemed bit too sweet to eat alone though..by the way ..u can substitute baking powder with baking soda its the same..i greased the sheets so cookies lost a bit of its shape but remained sweet though..am definitely goona make alot of soft cookies from now on

 
Jun 04, 2008

I used 1/2 brown, 1/2 white, but I think I should have added more brown, because they aren't too sweet. I also added more spice then in the recipe. After you roll them in ball if you smash them down an top them with powdered sugar they turn out much better.

 
Dec 02, 2004

This had good flavor-texture soft and cake-like. I added chopped pecans to the second batch-better taste.

 

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Nutrition

  • Calories
  • 76 kcal
  • 4%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 106 mg
  • 4%

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

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