With only 3 ingredients, you can easily prepare this delectable slow cooker ham with pineapple. At an Easter gathering a few years ago, it was very popular. Others have claimed they like to shred the cooked ham into chunks and combine it with the cooked pineapple, but I personally prefer to leave my ham intact.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 50 mins |
| Servings: | 30 |
| Yield: | 5 dozen |
Ingredients
- 1 ½ cups white sugar, divided
- ¾ cup margarine, melted
- 1 egg
- ¼ cup molasses
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
Instructions
- Mix 1 cup sugar, margarine, and egg together in a medium bowl until smooth; stir in molasses.
- Combine flour, baking soda, cinnamon, salt, cloves, and ginger in a separate medium bowl; add to the molasses mixture and stir until well combined. Cover and chill dough for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- While the oven is preheating, roll dough into 1-inch diameter balls; roll each ball in remaining 1/2 cup white sugar before placing 2 inches apart on ungreased cookie sheets.
- Bake in batches in the preheated oven until tops are cracked, about 8 to 10 minutes. Cool on wire racks.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 179 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I was enjoying some herbs and wanted something slighly sweet, didn’t have any cocoa or chocolate. BUT, did have molassas! Modified a bit because I did not have an egg (2T crema), used whole wheat flour (it is what I have), added white pepper…I like my sweets spicy! These are stone-on fantastic!!! They spread a bit because I did not have Margarine, so I used a mix of butter and coconut oil. This will be my “go-to” craving a sweet recipe.
Chewy and delicious!
Perfection!
These are supremely fantastic – even my husband who hates molasses (he thought!) scarfed these up. A keeper!
3.5 stars This is a great start to a satisfying molasses cookie. I followed the recipe exactly. The texture was great, slight crispness on the outside when you bite into the cookie finishing off with a nice chewiness on the inside. HEED the warnings not to overbake; when they come out of the oven they will look underbaked but will firm up as they cool. Unfortunately, the flavor was “flat.” It needs a bit more kick. My taste testers gave a similar comments with absolutely no prompting or insinuation from me. One person put it perfectly and said it “needs more depth.” So I think next time I will add ground cardamom. failing that addition, perhaps I will replace some of the white sugar with some brown sugar or dark brown sugar. I use C&H brown sugars exclusively because I think the flavor cannot be beat. Will update later if I have constructive comments to add.
Great recipe. I make these several times a year. I’ve made them just as is, or with butter instead of margarine. Every time, they turn out fantastic! Highly recommend this recipe!
Everyone who has had them, loved them. It’s like Christmas in a cookie. I used butter instead of margarine. Even 5 days later in a zip lock bag they are still chewy. A+ on this recipe. Rolling them in sugar topped it off. So pretty.
This has become a holiday staple in my home. The family loves them! Recipe should be made as explained…..don’t change a thing! Crisp on the outside….soft and chewy on the inside. The perfect molasses cookie.
Make a double batch …. You won’t be sorry! If you are a fan of spices I would double the spice component. The first time I made I used baking powder instead of soda. We used butter. The cookies still turned out perfectly chewy.
I upped the molasses to 1/3 cup, brown sugar instead of white. 11 min is fine at my elevation of 7000 ft. It really makes a difference if you don’t refrigerate the dough first.
I enjoyed them Chewy but not too overly spicy. stay soft really well.
Delicious
I made the recipe exactly as written except I used butter rather than margarine. These are absolutely the best molasses cookies I’ve ever eaten and my family loved them as well. Thank you for the great recipe!!!!
These cookies are so easy to make. I used butter instead of margarine. They are chewy and delicious.
Perfect cookie with coffee in the morning! Stays nice and soft and tastes like gingerbread.
For those of you using butter instead of margarine, try 360F for 8 minutes. I want to say that the recipe is just flat wrong about how long and what heat to use, but since I’ve never done it with margarine I’m not sure if the temp problem comes down to that or if 375F for 8-10 minutes is too long in any case.
So yummy!! We loved them!
Very good molasses cookies
I have made this recipe three or four times this year since my 91 year old uncle told me that molasses cookies were his favorite. I use a vegan substitute for the egg (1 Tablespoon of eiither chia seeds or ground flax seed in 3 Tablespoons of water). It helps to keep half the dough in the refrigerator so it doesn’t get too soft while making dough balls. Love this recipe! And my uncle loved the cookies too!
Soooo quick & easy!! Soooo yummy. Very light and airy. My family inhaled them. A keeper.
I rarely leave a review but theses cookies are perfection. I undercooked the first batch but even they were delicious! The dough is very forgiving; I baked the cookies after the dough sat in my fridge for several days. Thank you for such a great recipe.