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“Comments from Mommy: "I use butter...don't overbake! The trick to these cookies is figuring out your oven and how long to keep them in...when they come out they should look not quite done, let them sit and they will firm up." I use half whole wheat flour and demarra granulated sugar. Could probably use brown sugar in the recipe for extra molasses. I also use blackstrap molasses. The flavor mellows the second day (and hey should get better with age...if they last that long!) Just remember to roll in granulated sugar so you have that crispy, sugary outside of your cookie.”
40 cookies

Ingredients Nutrition


  1. Melt shortening in microwave about 1 minute on high (do not make it hot)! If you are using butter IN PLACE OF the shortening, just soften it for easy blending.
  2. Blend eggs, sugar, molasses and shortening . Mix until shortening is well blended.
  3. Add dry ingrediants. Mix well.
  4. Chill in refrigerator untill shortening sets up. (If using butter and it's a cold day outside, you can just skip this step.).
  5. Form 1" balls with your hands and roll in a dish of granulated sugar.
  6. Mash with palm of hand (I use the bottom of a glass) after placing on an ungreased cookie sheet. You want the cookies thick enough to create a chewy center.
  7. Now here's the tough part. The directions say to: "Bake 7-9 minute at 375 degrees. DO NOT OVERBAKE! The trick is to figure out your oven and what is the correct baking time." But I've found that a good rule of thumb is to put the cookies into a preheated oven and just watch them. Once they really puff up and don't appear to be getting any puffier, but pressing down with a finger will deflate and sink them, they are DONE. Take them out. Let them sit on the tray until cool. You should have a nice, chewy cookie, once they've cooled. If you overcook them, they will be hard and crispy.

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