Chewy Molasses Cookies

"This recipe has been handed down in our family since World War II and it remains a favorite with the grandkids today. Do not substitute anything for the melted shortening; your results will not be as good. If you prefer a crispier molasses cookie, bake one minute longer. These cookies freeze well (if you can keep your family from eating them up first!)"
 
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photo by Charlotte J photo by Charlotte J
photo by Charlotte J
photo by CIndytc photo by CIndytc
Ready In:
23mins
Ingredients:
11
Yields:
48 cookies
Serves:
48
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ingredients

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directions

  • Preheat oven to 375 degrees. Melt shortening and allow it to cool.
  • In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
  • Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
  • Chill dough about half an hour or until firm.
  • Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
  • Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
  • Cool on racks before storing.

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Reviews

  1. This is an amazing recipe. I followed the recipe exactly I just rolled the cookies in Turbinado Sugar which added a nice look and crunch too the cookies
     
  2. Oh these are sooo good and I am 73 and I have been making molasses cookies for a long time and believe me these are the best !!! Thank you so much for taking the time to share
     
  3. This was a nice chewy if baked for 8 minutes. When baked for 9 - 10 it was a nice crunchy cookie. I did not flatten the dough down on the cookie sheet. So a person has to watch so they don't roll away. This was made for Preemie Care Center during Fall 2011 PAC
     
  4. These were a delight and had a wonderful taste...made my whole house smell like fall! Made for PAC fall 2011
     
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