Molasses Cookies

27 Reviews
ADD YOUR REVIEW
Yield
4 dozen (serving size: 1 cookie)
October 2005
RECIPE BY Cooking Light

This classic spice cookie is a delicious addition to your holiday cookie collection.

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup vegetable shortening
  • 1/2 cup molasses
  • 1 large egg
  • 2 1/4 cups all-purpose flour (about 10 ounces)
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • Cooking spray

Nutritional Information

  • Calories 66
  • Caloriesfromfat 27%
  • Fat 2g
  • Satfat 0.5g
  • Monofat 0.7g
  • Polyfat 0.5g
  • Protein 0.7g
  • Carbohydrate 11.8g
  • Fiber 0.2g
  • Cholesterol 4mg
  • Iron 0.5mg
  • Sodium 67mg
  • Calcium 12mg

How to Make It

Step 1

Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.

Step 2

Preheat oven to 375°.

Step 3

Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.

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Ratings & Reviews

Family favorite!

plafollette
December 20, 2017
So easy and everyone loves them.

senglund's Review

kristintidd
December 16, 2011
N/A

plafollette's Review

Kanakanaksue
August 20, 2012
This is the receipe for molasses cookies that I have been looking for! I love the taste of molasses so I used dark brown sugar instead of light brown sugar. I used black strap molasses instead of regular molasses and finally butter instead of shortening. I knew by tastig the dough that it was going to be great. I have a professional countertop convection oven so I lowered the temperature to 350 degrees F and baked for 6 minutes instead of 8 mins. I couldn't wait for an hour an chilled the dough for 30 mins. in the refridgerator. They came out chewy with a slight crunch - perfect! I am getting ready to search for a really spicy spice cookie receipt along with snickerdoodles

sarahjones123's Review

SMullins
September 06, 2011
Yum! I had a craving for molasses cookies I had no had them in years. These hit the spot and were just perfect !

hidesertcooker's Review

jlang1
January 31, 2010
N/A

marjie413's Review

Crispy
January 02, 2009
How can I make these cookies knowing they contain artery clogging trans fats...shortening??

B0ssesMa's Review

senglund
December 21, 2010
The minute I took a small taste of the raw dough, I knew this was THE ONE! Just like I used to make with my mom as a kid at Christmastime. A note for those who said they didnt get as many cookies as the recipe states: use a 1" ice cream scooper, and level the dough before dropping the whole thing into the ice water bath (I add a couple ice cubes to keep the dough well chilled). Use a slotted spoon to remove the ball of dough from the sugar and place it onto a parchment lined tray. It will be hard to resist theses tasty treats while I am packing them for Christmas Eve dinner this year! So glad I found a tried and true favorite that I thought was gone once my mom passed away.

mdewalt's Review

sarahjones123
December 22, 2011
mine came out flat and crisp like ginger snaps :( still tasty but not the molasses type cookie I was looking for

kristintidd's Review

patriotshak
June 03, 2010
really really good cookie. was looking for a replacement for the molasses cookies my son loves at starbucks - i just knew i could do better at home. he loves them. i didn't have any shortening on hand so i just used butter and i also replaced half of the flour with whole wheat, i've got to sneak the fiber in where i can. will definitely be making these time and time again.

ErinFaye's Review

hidesertcooker
December 09, 2008
I made these cookies for a cookie exchange and they were absolutely perfect. I got SO many complements on the texture, chewiness, sugar topping, and spiciness. I made the dough balls an inch or a little smaller, and the cookies were just the right size for snacking. Surprisingly, they came out exactly like the picture, and they were SO easy to make. This is definitely going in my recipe book.
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