These fluffy biscuits are always a delicious treat.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ½ cup shortening
- 1 ½ cups white sugar
- 3 eggs
- ½ cup molasses
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 ½ cups raisins
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
- Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.
Nutrition Facts
| Calories | 130 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 43 mg |
| Sugars | 15 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Made with butter, reduced sugar by 1/2 cup and did not add raisins. One of the best cookies I’ve eaten and lots of compliments
3 cookies short of 5 dozen.
Used whole grain, hand ground quinoa flour and raw sugar cane juice from Malaysia. I also used my own organic home-grown ginger and cloves, plus fair trade cruelty free baking soda. I think these changes really helped to bring out the unique flavor and wholesome taste of these cookies! Ten out of ten would recommend.
I was skeptical about adding raisins to a molasses cookie, but I’m really glad I did. The combo goes great together. I used only about 1 cup of raisins, and that seemed perfect. I did use butter instead of shortening, and dark brown sugar instead of white (and reduced the amount to 1 cup). I refrigerated the dough for a couple hours, then rolled the tablespoon-sized balls in white sugar, and baked for about 13-14 minutes total. I was also surprised that there wasn’t any salt in this recipe, so I did add a 1/2 tsp just for flavor. Overall, these are spicy, chewy, and perfectly sweet. Thanks for the recipe!
Used 1/2 butter, less sugar& part white/ whole wheat flour, touch of salt
i added walnuts also,was a huge hit!!!
Made the recipe exactly as described. Cookies turned out moist could use a litte more molasses I think. Put cookies in plastic ziplock bag still moist. Dough was a litte sticky but was not bad to spoon on to cookie sheet. Only baked second batch for ten minutes found twelve to long.
Absolutely great!! My son in Florida just asked for me to make more and them to him. My husband loved them also.
Oh so good. I changed it up slightly: 1 cup brown sugar, 1/2 cup white butter instead of shortening (melted then room temp) 1 cup rasins, 1/2 cup chopped dates cooked 10 minutes exactly PERFECTION! And like another said, seal in air tight bag and they are even better the next day.
Due to this getting so many rave reviews, I decided to try it and make it without the coffee and just the carmel ( put about 1/4 cup on top of a layer that I put down first on the crust-then put the rest of the batter, then added about 3 tablespoons more and swirled it-gorgeous). It turned out beautiful!! I also highly recommend using a water bath around the cheesecake as it bakes. Great recipe! Even without the coffee.
big hit without changing a thing! Thanks for the great recipe
The easiest and best tasting molasses cookie I ever made! Fabulous, fabulous cookies and beautiful too. I made it as written. Thanks so much for a very special old fashioned recipe. 🙂
WOW! These cookies were absolutely WONDERFUL. The only reason I gave them five stars is because there was no six. I was extremely wary of making them b/c every other recipe I’ve tried on allrecipes has turned into a burnt offering. These didn’t burn, didn’t stick, didn’t spread and tasted SO GOOD. I did modify the recipe slightly b/c I didn’t have all the ingredients: cloves instead of allspice, oil instead of butter or margerine, and four eggs instead of six. They still turned out GREAT. My DP (Dear Pappy), who doesn’t like molasses cookies, loved them. Thanks, Grammy!
These were fantastic! I was looking for a recipe for a bakeoff and this is one! I modified it a little the second time and they were even better! I decreased the sugar to 3/4cup, decreased baking soda to 1/2 tsp and instead of raisins, used dried cranberry and chopped walnuts. i got 48 good sized, insanely delicious cookies.
Great cookie. Used butter instead of shortening and 1 egg / 2 egg whites.
very good
awesome! these are my favorite cookies EVER!!! they are rich, chewy, and flavorful 🙂 the raisins add a unique contrast with the spice and sweet.
Tasty enough, but had a big problem of the dough spreading all over the cookiesheet, even after chilling the dough. I followed the recipe as is. Probably not one I will make again.
This recipe produces a nice, soft cookie with a pleasant, light molasses taste, but I didn’t love it. However, it was a big hit at a holiday party I attended.
I was quite impressed with these cookies especially after the alterations i made. I tried to make them healthier and had excellent results to my suprise. I used half light margarine and half applesauce instead of the shortening. I used 2 extra large eggs and 1 egg white, 1 3/4 cup of white flour and 1 cup of whole wheat. The dough was sticky so i didnt roll it into balls i just dropped from the spoon. They came out chewy and soft and puffed up nicely in the oven! They do get fairly large in the oven so make your blobs of dough smaller than you think you should. i will make again! good low fat cookie for a craving 🙂
YUM! I used blackstrap molasses and butter instead of shortening, and cranberries + currants instead of raisins. Next time I think I will use a touch less sugar, but maybe they will mellow out overnight.