Soft Molasses Cookies

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Marie C Fields/Shutterstock
The Editors
Makes about 3 dozen cookies.
Preparation Method
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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 one week.

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

Preheat the oven to 350 degrees F.

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

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

Add a little of the dried ingredients at a time to the creamed mixture. Optional: Cut in a few raisins at the same time.

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 five minutes on baking sheet before transferring. 

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The Almanac Chefs

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