These are fantastic spice cookies that are chewy. These drop biscuits keep incredibly nicely. I start making these at the start of the holiday season, and they last till the new year!
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 40 mins |
| Servings: | 72 |
| Yield: | 6 dozen |
Ingredients
- 1 ½ cups shortening
- 2 cups white sugar
- ½ cup molasses
- 2 eggs
- 4 cups all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon salt
Instructions
- Melt the shortening in a large pan on the stove, and cool.
- Add sugar, eggs, and molasses, beat well.
- In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
- Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
- Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
- Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
Nutrition Facts
| Calories | 94 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 105 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I made these exactly as written with exception of using half brown sugar and half white. They took a good 10 minutes in my convection oven with 3 sheets – maybe a minute more. I made before a trip by airline and packed them in layers between foil and crumpled some on sides in an airtight container. I put them in my personal item and they didn’t break! Good packing cookie!
A perfect recipe! I followed the directions to a T and they turned out superb and they were complimented at a picnic I had attended. I chilled the dough for 3 hours and it was plenty firm, I’m afraid how hard/stiff the dough would be if it were chilled overnight. This will be a staple Molasses Cookie recipe for me:)
I love these cookies. I make them every holiday season. I omit the cloves because I think it makes them taste a little burnt. And I always use salted butter instead of shortening. The cookies never last long in my house.
These were delicious. I didn’t have cloves, so I used a bit of pumpkin pie spice along with some allspice as a substitute. These are similar to a gingersnap but with a pronounced molasses flavor. These had a nice balance of spice to sweet. I either fluffed my flour too much or I melted too much Crisco because I was spooning from a can and not using sticks, so they turned out flat and chewy/crispy rather than soft and fluffy like the photo. The flavor was fantastic though, so it didn’t matter. I had to watch my oven because these were getting too dark in the minimum time stated even though I adjusted the heat down a smidge. This made a lot of cookies, and I got compliments on them. I am definitely making these again.
Absolutely the best molasses cookies! I used butter instead of shortening, and more than doubled the spices because that is how I like them. Soft and chewy cookie.
one of my hubs fav- perfect soft cookie for the holidays. only difference I do is, 1/2 honey and 1/2 molasses – since my kids aren’t big on molasses taste.
Most excellent
These are the best cookies ever! I made some and took them to a club I belong to. EVERYONE loved them! My daughter ate three and she’s not a big sweet eater. Will definitely make them again.
Wonderful! I absolutely love these cookies. Made 4 dozen large. Baked for 8.5 minutes and let cool on the pan. Soft and chewy. I took a few suggestions – substituted 1/2 cup of the shortening for butter and diced up about 1/4 c of crystallized ginger i had on had and stirred it in at the end. Used a large cookie scoop for uniformity and baked on parchment.
omg I love them. soft chewy and delicious
I used butter instead of shortening (really because I didn’t have shortening) and used slightly less white sugar with an excellent result. Definitely have to watch the cooking time and don’t forget to reduce heat to 350 degrees if you’re using a dark pan.
Made these as is with no substitutions, and my Vollrath scoop made 60 cookies. 11 minutes in my oven made for a delicious crunchy, sugary cookie. Yummy!
So good! I did a couple recommended alterations and rolled them rainbow sugar for Christmas. They’re very pretty!
very easy to make and delicious
OMG, these are amazing! Made exactly as written. these are my new favorite Christmas cookie.
Fantastic!Well that’s cookies I’ve always been one of my most favorite cookies and I’ve never ever had a homemade one this was better than any molasses cookie I’ve ever eaten! And my son who made them actually accidentally put the sugar in with the dry ingredients and they still turned out fantastic… We also use butter instead of shortening!?
Fantastic!
Absolutely delicious cookie! Tastes like Fall!
great recipe! I’ll be making these again soon!
was very good , the next time thinking about decreasing the sugar, increasing the molasses and eliminating the cloves.
I used creamed salted butter instead of shortening and no cloves. Delicious but next time I think I’ll bump up the ginger to 1.5 tsp (to account for the missing cloves) and reduce the salt since I used salted butter.