Fluffy Molasses Cookies
"Pour a tall glass of milk and enjoy!"
photo by Marg (CaymanDesigns)
- Ready In:
- 26mins
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
- 1⁄2 cup softened butter or 1/2 cup margarine
- 1⁄2 cup Crisco shortening
- 3⁄4 cup white sugar
- 3⁄4 cup brown sugar
- 1⁄2 cup molasses
- 2 large eggs, lightly beaten
- 4 cups flour
- 1⁄2 teaspoon salt
- 2 1⁄4 teaspoons baking soda
- 2 1⁄4 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cloves
- 1 1⁄2 teaspoons ground cinnamon
directions
- Preheat oven to 350°.
- In a large mixing bowl, cream together butter, shortening and sugars until light colored and fluffy.
- Beat in molasses and eggs; set mixture aside.
- In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon.
- Blend thoroughly with wire whisk.
- Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
- Roll dough into 1 1/2-inch balls.
- Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet.
- Bake at 350° for 11 minutes.
- Do not overbake.
- Cool on wire rack.
- To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers.
- These cookies also freeze beautifully.
Questions & Replies
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Reviews
-
i just made these cookies-- delicious! i substituted 2 c. whole wheat flour for 2 c. of the flour, and they turned out great. i don't think they're going to last very long around here.... thanks for the recipe! -
Yeah, I am pretty much in love with these cookies. The kids have a snow day today, so I whipped up a batch of these to go with their cocoa. Three kids and I destroyed the entire batch of cookies in one sitting. I did add about 3/4 C more flour to make them easier to roll into balls, but other than that, the recipe stayed the same. Delightfully soft, nicely spiced and very easy to make with ingredients always have on hand. What's not to love? Thank you ever so much for sharing this recipe!
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If you like molasses cookies, these are the ones to try. I have an elderly friend who I make these for quite often as they are his favorite cookie. I use all white sugar and a lot of times substitute all-spice for the cloves since I'm not crazy about cloves. I also roll the whole cookie in sugar, not just the top. I store them in a cookie tin and they stay nice and soft. YUM! -
Love these! I made them gluten free with Bob’s Red Mill 1:1 gf flour. They were just what I was dreaming of! -
I followed directions explicitly. I grew up on these. WHAT A DISAPPOINTMENT......NOT SOFT, HARD AS ROCKS! The flavor was good, but texture would break your teeth!
see 15 more reviews
Tweaks
-
I was short on time so I cooked these as bars. I used a 9 x 13 pan and cooked them for 28 minutes. It’s way easier than making cookies.
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I made these cookies for my Dad for Father's Day...the only thing different I did was to substitute 1 tsp of Nutmeg for the cloves because my Dad doesn't like them. I also reduced the cooking time to 10 minutes because my oven tends to run a bit hot. These cookies stayed wonderfully soft and were loved my everyone (especially Dad)! I am adding these to my Christmas rotation. Thanks for the great recipe. -
i just made these cookies-- delicious! i substituted 2 c. whole wheat flour for 2 c. of the flour, and they turned out great. i don't think they're going to last very long around here.... thanks for the recipe!
RECIPE SUBMITTED BY
carolinafan
United States
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