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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
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Our old-fashioned Soft Molasses Cookies are super soft 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
  1. Preheat oven to 350°F.
  2. In a bowl, cream shortening and sugar until light and fluffy. (If using a mixer, beat on high speed for about 2 minutes.)
  3. Add molasses and beat until combined.
  4. Add egg and beat well until combined. Scrape down the sides and bottom of the bowl as needed.
  5. In a separate bowl, sift flour, baking soda, salt, and spices together.
  6. 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).
  7. 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.
  8. Bake for 10 to 15 minutes or until browned and edges appear set.
  9. Let cool for 5 minutes on the baking sheet before transferring. 
About The Author

The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

April (not verified)

3 years 4 months ago

These turned out great, I used the butter.

Tip for others: 14-15 mins, if your cookies are staying domed you're not baking them long enough.

Also, leave them on the tray to cool entirely. This makes them much more chewy.

Joel (not verified)

4 years 4 months ago

It was a mistake to use shortening the cookies didn’t spread out at all, and the recipe lacks specific details, such as what type of sugar to use.

Hi, Joel. If our recipes simply say “sugar” that means granulated white sugar. Otherwise we woud specify—confectioners’ sugar, coconut sugar, brown sugar, etc.

Lori (not verified)

4 years 4 months ago

OK I've used this recipe several times with great results. My Husband raves about how delicious these cookies are, and says they're even better than the ones that we use to get at a local restaurant! Now that's really some compliment because the restaurant ones are super good!! These have become a staple to our dessert menu! Thanks OFA for this recipe!

We are so glad that you and your family enjoy these cookies so much. What a wonderful compliment! Thank you, Lori.

Beth (not verified)

4 years 6 months ago

Terrible. A waste of time. What the heck? Yes, I added water which was strange to see in a cookie recipe.

Hi, Beth. We are sorry you were disappointed in the cookies. We went back into the kitchen and modified the recipe.

Celia (not verified)

4 years 6 months ago

Water might make this dough easier to mix and handle, but it will make the resulting cookies like dry cake, and somewhat tough. Skip the water unless you like cookies that are like the storebought packaged kind. If you omit the water, though, this recipe will make a wonderful old-fashioned molasses crinkle cookie.

Julia Peterson (not verified)

4 years 6 months ago

This is not a good recipe at all. These are not like traditional molasses cookies!
I followed the recipe exactly. Very disappointed that I wasted my time making these.

Hi, Julia. We are sorry you were disappointed by the cookies. We went back into the kitchen and modified the recipe.