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Soft Molasses Cookies

Image Credit:
Marie C Fields/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes about 3 dozen cookies.
Category
Cookies and Bars
Course
Desserts
Preparation Method
Bake

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

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

We love introducing fun new recipes as well as time-tested recipes, straight from the archives!

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