Molasses Cookies

User Reviews

4.8

48 reviews
Excellent

Molasses Cookies

Moist, chewy, and flavorful, these Molasses Cookies are a must-have on any baking tray!

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Ingredients

Servings
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 1 ¼ cup granulated sugar divided
  • ½ cup shortening
  • ¼ cup butter
  • ¼ cup molasses
  • 1 egg beaten
  • 1 teaspoon orange zest optional
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Instructions

  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. Combine flour, baking soda, cinnamon, ginger and salt in a small bowl. Set aside.
  3. Mix 1 cup sugar, shortening, and butter with a mixer on medium until fluffy. Mix in molasses. Add egg and beat until well combined.
  4. Add dry ingredients a bit at a time until well mixed (and add orange zest if using).
  5. Roll into 1" balls. Dip the tops in remaining sugar and place them on the prepared baking sheet.
  6. Bake 9-11 minutes or until cookies are lightly browned.

Notes

  • Start with room temperature ingredients (specifically egg and butter!).
  • Measure flour by spooning the flour into the measuring cup (not scooping with the measuring cup).
  • Use both shortening and butter in this recipe for a perfect texture.
  • Mix the dough until well combined.
  • Do not overbake.

Nutrition Information

Show Details
Calories 146 (7%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 12mg (4%) Sodium 137mg (6%) Potassium 65mg (2%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 69IU (1%) Vitamin C 1mg (1%) Calcium 11mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 146 kcal

% Daily Value*

Calories 146 7%
Carbohydrates 21g 7%
Protein 1g 2%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 12mg 4%
Sodium 137mg 6%
Potassium 65mg 1%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 69IU 1%
Vitamin C 1mg 1%
Calcium 11mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.8

48 reviews
Excellent

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