My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

1 of 2 photos

Photo by:

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

Scalloped Apples, Pork Chops, and Sweet Potatoes

By: Tish

Baking Spice - copy cat Pampered chef Cinnamon Plus

By: dayla

Seven Layer Magic Bars (With a Sturdy Crust)

By: Cricket *

Chipotle Steak Chili

By: Sandi (From CA)

Ham, Watercress and Mustardy Cream Cheese Tea Sandwich

By: English_Rose

More Popular Recipes

Soft Molasses Cookies

Recipe #101575 | 1¾ hours | 1½ hours prep | SERVES 24 (Change Servings)
(1) RATE IT NOW READ REVIEWS

Mimi in Maine

RECIPE BY: Mimi in Maine

The biggest and softest molasses cookies I have ever had. I have tried many recipies and these are the best. The secret is the 1/4 cup of Black Strap molasses, added to the regular molasses. Once I found these, about 20 years ago, I don't make any other kind. My family and friends love them. If you love soft molasses cookies, you'll love these. And yes, the recipe is correct--no eggs, yet they are still the softest.

Posted on: Oct 8, 2004

Print Recipe

Ingredients

  • 1 cup sugar
  • 3/4 cup molasses (regular)
  • 1/4 cup blackstrap molasses (get it in a health food store)
  • 1 cup shortening, melted
  • 1 cup milk
  • 2 tablespoons vinegar
  • 3 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon ginger
  • 2 teaspoons cinnamon
  • 1/8 teaspoon clove
  • 5 cups flour
  • extra sugar, for sprinkling

    • Directions

    1. 1
      Mix the milk and vinegar and set aside for a minute.
    2. 2
      In a large bowl mix well the sugar, both molasses and shortening (if you don't have the Black Strap you can use the regular but the taste is much better with the black strap).
    3. 3
      Add the milk and vinegar mixture.
    4. 4
      Add the dry ingredients mixing well.
    5. 5
      Refrigerate for 1 hour.
    6. 6
      Roll out on a floured board and cut in circle the size you want (I usually do one about 3 inches).
    7. 7
      Sprinkle the tops with some sugar.
    8. 8
      Bake in a 375 degree oven for about 7-8 minute.
    9. 9
      Don't overbake them, just till done.

    Questions about this recipe?

    Spot an error in this recipe?

    Featured Reviews for This Recipe

    From: ilovelucy 1

    On Mar 25, 2007

    great cookie nice and soft ...

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 1 reviews
    Nutrition Facts

    Serving Size 1 (69g)

    Recipe makes 24 servings

    Calories 250
    Calories from Fat 82 (33%)
    Amount Per Serving %DV
    Total Fat 9.2g 14%
    Saturated Fat 3.7g 18%
    Monounsaturated Fat 3.9g
    Polyunsaturated Fat 1.1g
    Trans Fat 0.0g
    Cholesterol 6mg 2%
    Sodium 291mg 12%
    Potassium 286mg 8%
    Total Carbohydrate 38.9g 12%
    Dietary Fiber 0.8g 3%
    Sugars 14.3g
    Protein 3.0g 6%
    Vitamin A 14mcg 0%
    Vitamin B6 0.1mg 5%
    Vitamin B12 0.0mcg 0%
    Vitamin C 0mg 0%
    Vitamin E 0mcg 0%
    Calcium 69mg 6%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved