Molasses Cookies

I feel like there’s some kind of universal rule that if you’re good at baking you stink at cooking, and if you’re good at cooking you stink at baking. For me, sadly this rule does not apply, I’m rather average at both… But, in an endeavor to improve my skill set, I’m starting to cook and bake more often. One of my tried and true recipes that even I can make is Molasses cookies. These are my ALL TIME FAVORITE kind of cookie. I have fond memories of driving up to my grandparent’s lake house and stopping on the way at a little Amish farm for the best molasses cookies around. I’m not sure if my mom bribed one of them for this recipe or not, but they taste equally as good as I remember. Naturally, I’d like to pass this life changing recipe on to all of you! Well… maybe not life changing, but you get the point. Let’s jump on in!

Here are the ingredients you’ll need:

1 cup of packed brown sugar

3/4 cup of shortening

1/4 cup of molasses

1 egg

2 1/4 cups of flour

2 teaspoons of baking soda

1 teaspoon of cinnamon

1 teaspoon of ginger

1/2 teaspoon of cloves

1/4 teaspoon of salt

Optional: granulated sugar to roll cookie dough in.


Start by preheating your oven to 325 degrees.

1) Beat 1 cup of brown sugar, 3/4 cup of shortening together. Then add the 1/4 cup molasses and 1 egg.


2) Next you’re going to stir in the spices: 2 teaspoons of baking soda, 1 teaspoon of cinnamon, 1 teaspoon of ginger, 1/2 teaspoon of cloves, and 1/4 teaspoon of salt.


3) Now you can add in the 2 1/4 cups of flour. I recommend mixing this on a very slow speed to avoid having the flour spill all over you. If you don’t have a Kitchen Aid, or something of relatively the same size, I’d also recommend adding in the flour slowly.


4) Next shape the dough into 1 1/2 inch balls. Roll or dip them in granulated sugar. Place them on an ungreased cookie sheet about 2 inches apart.


5) Put them in the oven for 13-15 minutes, or just until set. They should crack on top, so don’t flip out when this happens. Be sure to not over bake them! They should be moved immediately to a cooling rack, so they get too hard.


Your finished product should look something like this:


These soft cookies are the perfect rainy day (or any day) treat! I’m sure they will soon become one of your favorites too! Have a fabulous weekend!


The Blonde Brunette


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