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Prep 20 mins
Cook 30 mins
This is one of my favorite cookie recipes because it reminds me of childhood and Mom baking these for school lunches. I hadn’t had molasses cookies in years and then last year I spent some time with my mother-in-law, Vicki, who might just love molasses cookies as much as I do. These are simple to make and the molasses cookies fill the house with the incredible aromas of ginger and cinnamon.
- Melt the shortening and let it cool. Mix the dry ingredients together. Add the sugar, molasses, and egg to the shortening. Stir in the dry ingredients and mix until combined. Chill until firm.
- Preheat the oven to 375ºF. Form the dough into balls about 1 inch in size. Place a little white sugar in a small bowl and roll each ball in the sugar. Place the balls about 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes.
- Leave the cookies on the cookie sheet for 3 to 5 minutes. The cookies will be soft but they will harden as they cool.
I just made these cookies and they are amazing! A little high on the sugar...I'd probably cut it down to a 1/2 cup next time but they are still delicious! I also used vegetable oil instead of shortening and pumpkin spice instead of ginger which both worked out just fine! The vegetable oil even helped to cut the prep time waaay down since you don't have to way for the dough to cool and firm.