Old Fashioned Molasses Cookies

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Indulge in the irresistible charm of our soft and chewy molasses cookies, where each bite offers a delightful blend of rich, deep molasses flavor and a perfectly tender texture.

Course Cookies

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 86kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

3½ cup sifted flour
2 teaspoons baking soda
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
½ cup shortening or unsalted butter
½ cup brown sugar
2 eggs
1 cup molasses
½ cup sour cream
Raisins

Instructions

Sift together flour, soda, salt and spices.
3½ cup sifted flour, 2 teaspoons baking soda, ¼ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves
Cream together shortening and sugar in your stand mixer with the paddle attachment on medium speed.
½ cup shortening or unsalted butter, ½ cup brown sugar
Beat in eggs and molasses.
1 cup molasses, 2 eggs
Add sour cream. Mix well.
½ cup sour cream
Gradually stir in sifted dry ingredients.
Drop by heaping teaspoonfuls onto a greased cookie sheet.
Place 3 raisins on top of each dough ball.
Raisins
Bake at 400°F for 10-15 minutes, until set up and slightly golden at edges.

Notes

Pro Tips for Your Success

Preheat the oven: Be sure to preheat your oven for at least 10-15 minutes. Since the baking temperature on these cookies is on the high side, they can burn on the bottom. Carefully watch the first batch.
Size of the cookies: Use a heaping teaspoon. Do not make the cookies too big. Again, since the cooking temperature is higher, they may not get done inside if they are too big.
Quality ingredients: Use only unsulphured blackstrap molasses for a sweeter, cleaner flavor.
Room temperature ingredients: As with all baking projects, use room temperature ingredients like butter and eggs. Room temperature ingredients will mix better.
Don’t overmix: Be sure your wet ingredients are well combined. Scrape the bowl often to remove the butter from the bottom of the bowl. Gradually add the flour, but just run the mixer until the flour is incorporated. Overmixing can results in a tough texture.
Storage: Store the cookies in an airtight container to maintain their soft texture. A slice of bread in the container can help retain moisture. Store these cookies separately from more delicate flavored cookies. The spices and flavors can ruin more delicate cookies like shortbread.
Cool the cookies: Allow the cookies to cool for a few minutes on the baking sheet before taking them off of the sheet and placing them on a wire rack to cool completely.

Nutrition