Total Time
Prep 15 mins
Cook 11 mins

Pour a tall glass of milk and enjoy!

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. In a large mixing bowl, cream together butter, shortening and sugars until light colored and fluffy.
  3. Beat in molasses and eggs; set mixture aside.
  4. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon.
  5. Blend thoroughly with wire whisk.
  6. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
  7. Roll dough into 1 1/2-inch balls.
  8. Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet.
  9. Bake at 350° for 11 minutes.
  10. Do not overbake.
  11. Cool on wire rack.
  12. To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers.
  13. These cookies also freeze beautifully.


Most Helpful

i just made these cookies-- delicious! i substituted 2 c. whole wheat flour for 2 c. of the flour, and they turned out great. i don't think they're going to last very long around here.... thanks for the recipe!

dulce_amore May 15, 2007

If you like molasses cookies, these are the ones to try. I have an elderly friend who I make these for quite often as they are his favorite cookie. I use all white sugar and a lot of times substitute all-spice for the cloves since I'm not crazy about cloves. I also roll the whole cookie in sugar, not just the top. I store them in a cookie tin and they stay nice and soft. YUM!

Marg (CaymanDesigns) August 19, 2004

I made these for a friend who thought a good cookie needs chocolate. Now she requests these when she visits. They stay fresh and soft for quite a few days.

Seattle Lori January 25, 2017

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