Molasses Cookies

"Simple-to-make molasses cookies are a great lunch box or after school snack. Recipe source: Bon Appetit (October, 1990). Prep time includes refrigeration time."
 
Download
photo by breezermom photo by breezermom
photo by breezermom
photo by breezermom photo by breezermom
photo by breezermom photo by breezermom
Ready In:
30mins
Ingredients:
12
Yields:
5 dozen cookies
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 375°F.
  • Spray cookie sheets with cooking spray.
  • Melt shortening in small saucepan over low heat.
  • Pour melted shortening in large bowl and let stand until cool.
  • Mix in 1 cup of sugar, molasses and egg.
  • Combine dry ingredients (flour-nutmeg) together.
  • Stir into shortening/sugar mixture.
  • Cover and refrigerate dough for at least 10 minutes.
  • Pour additional sugar (about 1/4 cup) in bowl.
  • Shape dough into 1-inch balls and roll in sugar to coat.
  • Place cookies on prepared cookie sheets, 2 inches apart.
  • Bake cookies 8-10 minutes or until barely set (will finish setting as they cool).
  • Transfer cookies to wire rack to finish cooling.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Loved these! They are like a soft gingersnap. Shared them at work, and they were a big hit. Had to put some in the freezer for a doc that is out of town right now....she will love them! I'll let you know how they freeze. Thanks for sharing! Made for Rookie Tag game.
     
  2. Fantastic! Wasn't sure what shortening was (I'm in the UK) so I used half lard and half butter. They taste really good and my 12 year old loves them!! Many thanks!
     
  3. Fabulous!!! Soft and flavorful, this recipe is definitely a keeper! Made the recipe exactly as written, and couldn't be more pleased! The spices are wonderful, and the molasses adds a depth of flavor that can't be beat-thank you for this recipe!! It is perfect for the fall season and holidays-I plan on making more to give away as gifts to my co-workers. Thanks again ! Teresa
     
  4. These were SO easy to make, my 3 year-old had fun helping! They were very soft and tasty. We'll definitely make these over & over.
     
  5. Very, very tasty - and so easy to make! I substituted a 50-50 mix of butter and margarine for the shortening (shortening is not available in my country) but otherwise followed the recipe to a T. These cookies are so good, like a softer version of gingerbread cookies, both in texture and taste-wise. I used a 1-inch cookie scoop and got 34 cookies. Will certainly make again! Thanks for the recipe Ellie!
     
Advertisement

Tweaks

  1. Very, very tasty - and so easy to make! I substituted a 50-50 mix of butter and margarine for the shortening (shortening is not available in my country) but otherwise followed the recipe to a T. These cookies are so good, like a softer version of gingerbread cookies, both in texture and taste-wise. I used a 1-inch cookie scoop and got 34 cookies. Will certainly make again! Thanks for the recipe Ellie!
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes