Soft Molasses Cookies

Molasses Cookies-5These cookies might just be my favorite cookies ever.  They’re almost a necessity for me once fall hits.  For me, the perfect molasses cookie is soft.  Have you ever gotten ahold of one and realized that it was really a ginger snap?  It’s awful!  Your teeth about crumble trying to gnaw a bite off.  But these molasses cookies don’t ever get hard even if they somehow last a few days without getting gobbled immediately.

Sour cream is the secret ingredient in these lovely cookies to keep them soft and light.  If you’ve never put sour cream in cookies – do it!  Do it now!!!

Soft Molasses Cookies – makes about 2 dozen

1 c. sugar

3/4 c. sour cream

1/2 c. butter, softened

1/2 c. shortening

1/2 c. molasses

1 large egg

3 c. all-purpose flour

1 – 1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp salt

Sugar, if desired

-Preheat oven to 375˚.

-Beat sugar, sour cream, butter, shortening, molasses and egg in a large bowl with an electric mixer on medium speed until smooth.

-Stir in remaining ingredients.

-Drop dough by rounded tablespoonfuls about 2″ apart onto an ungreased cookie sheet.

-Bake for 9-11 minutes.  Do not overbake – they sometimes seem too underdone but once they’ve fully cooled, they’re perfect.

-Let the cookies sit 1-2 minutes on the cookie sheet after removing from the oven; then remove from the cookie sheet to a cooling rack to completely cool.

-Sprinkle with sugar while warm.

Molasses Cookies-3


  1. Soft Ginger Cookies
    Makes about 40

    Old-fashioned flavor in a super-easy cookie. you will like these Emily..a very old recipe..John Bergman a 70 year old cook.
    4 cups all purpose flour
    1 cup sugar
    2 teaspoons baking soda
    2 teaspoons ground ginger
    1 teaspoon ground nutmeg
    1 teaspoon ground cinnamon
    1 teaspoon ground cloves
    1/2 teaspoon salt
    1 cup robust (dark) molasses
    1/2 cup pure vegetable shortening
    1 large egg, beaten to blend
    1/2 cup boiling water
    Additional sugar
    Combine first 8 ingredients in large bowl. Add molasses, shortening, and egg. Using electric mixer, beat until well blended. Beat in 1/2 cup boiling water. Chill dough 1 hour.

    Preheat oven to 400°F. Roll chilled dough by generous tablespoonfuls into balls. Roll in additional sugar to coat. Place dough balls 2 inches apart on ungreased baking sheets. Bake until cookies are puffed and cracked on top and tester inserted into center comes out with some moist crumbs attached, about 12 minutes (do not overbake). Better under done then over..Transfer cookies to racks and cool.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s