Soft Molasses Cookies

Photo Credit
Marie C Fields/Shutterstock
The Editors
Yield
Makes about 3 dozen cookies.
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake

Our old-fashioned Soft Molasses Cookies are super soft (not crispy) and packed with the rich flavors of molasses, ginger, and cinnamon. This particular recipe is based on an old Shaker cookie recipe from the 1920s and has been enjoyed by generations of bakers and cookie lovers!

Notes: Be sure to use “dark” molasses.

These cookies will stay fresh covered at room temperature for 1 week.

Ingredients
3/4 cup shortening or softened butter
1 cup sugar, plus more for topping
1/4 cup dark molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
raisins (optional)
Instructions

Preheat oven to 350°F.

In a large bowl, cream shortening and sugar until light and fluffy. (If using a mixer, beat on high speed about 2 minutes.)

Add molasses and beat until combined. 

Add egg and beat well until combined. Scrape down the sides and bottom of the bowl as needed.

Sift flour, baking soda, salt, and spices together.

Add a little of the dried ingredients at a time to the creamed mixture. Cut in a few raisins at the same time (if using).

Form dough into small balls (about the size of a golf ball) and roll in sugar. Place on an ungreased baking sheet, about 3 inches apart.

Bake for 10 to 15 minutes or until browned and edges appear set.

Let cool for 5 minutes on baking sheet before transferring. 

About The Author

The Old Farmer's Editors

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Comments

Melissa (not verified)

3 years 11 months ago

I did not add the water or raisins. That would have been a disaster. The temp was too high; use 350 and only for 6 min or so.

Denise (not verified)

3 years 11 months ago

If I am not adding raisins I still add the water?
Thank You

Hi, Denise. We have modified the recipe and hope you enjoy it.

Catherine (not verified)

3 years 11 months ago

These cookies were very cake like, not at all what I expected. They puffed up and did not look like the photo.

Christine Lamy (not verified)

3 years 11 months ago

In a large bowl, cream the shortening and sugar until light and fluffy. (If using a mixer, beat on high speed about 2 minutes.)

Add the molasses and beat until combined.

Add the unbeaten egg and molasses and beat well until combined

You are telling us to add the molasses twice and you are not telling us when to add the water. Would love to see this corrected. It does look like a really good and easy recipe.