Soft Baked Molasses Cookies

"A variation on an old Betty Crocker favorite.These are a holiday staple in our family and you WILL NOT EAT JUST ONE! One of my most guarded recipes, now shared with the zaar community. I hope you enjoy. (recipe easily doubles)"
 
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photo by  Pamela photo by  Pamela
photo by Pamela
Ready In:
59mins
Ingredients:
14
Yields:
4 dozen
Serves:
24
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ingredients

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directions

  • Pre-heat oven to 375°F.
  • Mix sugars, sour cream, molasses, egg, margarine, and shortening in a large bowl until smooth.
  • Stir in remaining ingredients. Do not over mix!
  • Drop by rounded tablespoonful onto an ungreased cookis sheet. Place about 2 inches apart.
  • Bake time is roughly 10-12 minutes or until the cookies have browned. May be hard to gage by color so bake until almost no indentation remains in center of cookie when touched.
  • Cool on wire rack.
  • Serve by themselves or dipped in whipped cream!

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Reviews

  1. I've just made your FABULOUS cookies....I can see why it was one of your most guarded recipes...<br/>(I have a few of those).....Eating just one...very difficult....This will be one of my fall cookies to make EVERY year I'm on this earth.....Thank you so very much for sharing a special recipe.....
     
  2. Yummy! Some of the best molasses cookies I've made. I followed the recipe exactly and per other reviews, I topped a few cookies with melted white chocolate. The cookies were very good and the only thing I would do differently is DOUBLE the batch, so that there are more to enjoy!
     
  3. Wow! This cookie is a keeper at our house. It has the soft texture we love, great flavor and it's easy to make. I used just 1 tsp. ground cloves instead of 2.
     
  4. I thought these were just ok, but my DH loved them so Am giving 5 stars! He loves a soft cookie and he thought these were perfect. I snapped a pic with a spritz of whip cream but for serving I drizzled white chocolate over them. This made DH like them even more.
     
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RECIPE SUBMITTED BY

I'm a new mother from Maryland who is just a baker at heart. I'm always on the lookout for new recipes, especially those from my ethnic origins (Polish, German, and Irish), or places where we have recently travelled (mexico).
 
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