This is my grandmother’s recipe. These cookies have gingersnap flavor but are soft and chewy. I hope you enjoy it as much as I do.
Ingredients:
3/4 cup butter
1 cup brown sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp baking soda
1/4 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp ginger
Cream butter and sugar. Add egg and molasses and mix thoroughly. Sift together and stir in the dry ingredients. Chill dough. Roll into balls the size of large walnuts. Dip tops in sugar. Place sugar side up on cookie sheet. Bake until set but not hard. Temp 325F. 10-12 minutes. Makes 4 dozen 2 1/2 inch cookies.
Featured in Make it from Scratch.
Shared in Hooked on Friday, Tempt My Tummy Tuesday, Tasty Tuesday.
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{ 6 comments }
I <3 Molasses cookies! I think they are best when they are soft and chewy too. Have you ever substituted half shortening for the butter? All butter cookies tend to spread too much and become crispy for me…I can’t figure out why
I’m pretty sure I did do half shortening and half butter when I made the ones you see in the picture. Another thing I’ve found that helps when using butter in cookies is to chill the dough before scooping and baking.
Those cookies look great! Thanks for the recipe.
These look really good, I like molasses.
These look wonderful! Thanks for sharing this recipe.
I’ve never heard of these. They sound really yummy!
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