| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 3 dozen cookies |
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 cup sugar
- 1 large eggs
- 1/4 cup molasses
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 3/4 cups all-purpose flour
Instructions
- In a mixer, cream together the butter and the sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula, then beat the egg. Cream until the mixture is light and lemon-colored. Add the molasses and mix until combined. Scrape down the side of the bowl.
- In a separate bowl, stir together the salt, ginger, cinnamon, and baking soda. Add this to the butter mixture and mix until combined. A third at a time, add the flour to the butter mixture and mix just until combined. Wrap in plastic and chill at least 2 hours or overnight.
- Preheat the oven to 350 degrees F and lightly grease two baking sheets. Roll the dough into balls 1/2 to 2 inches in diameter (depending on what size you like them) and arrange them in well-spaced rows on the cookie sheets. Bake about 10-12 minutes, just until crisp. The cookies will be thin and flat. Let cool on the baking sheet 2 minutes, then transfer to wire racks. When cool, store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 87 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 0 g |
| Sugar | 7 g |
| Protein | 1 g |
| Cholesterol | 15 mg |
| Sodium | 47 mg |
Reviews
A great copycat version of the Pepperidge Farm Molasses cookies that they foolishly discontinued.
These cookies were awesome easy to bake and tasty with a nice crunch to them…However the first batch I made was not cooled long enough..I only cooled them for 2 hours and after they baked up they were still soft..So I decided to let the batter cool over night and baked the next day and they were perfect…..
I followed the directions but cooled them for the minimum amount of time, 2 hours. There was nothing thin or flat about them after baking even after 15 minutes. They are tasty, but I looked forward to the thin, crispy cookies.
I make these cookies every year for Christmas! They are delicious.
almost like the peppperidge farm molasses crisps that were discontinued
This is a truly tasty cookie – with a name that may out some people off 🙂 – but do not fear the molasses!
These are buttery AND chewy AND crspiy when warm – and then become a yummy cripsy cookie that STAYS crispy when stored in an airtight container.