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Nutrition Facts
Serving Size 1 (42g) Recipe makes 75 servings
Calories 182
Calories from Fat 79		(43%)
Amount Per Serving		%DV
	Total Fat 8.9g	13%
	Saturated Fat 1.6g	7%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 270mg		11%
Potassium 89mg		2%
Total Carbohydrate 24.4g		8%
	Dietary Fiber 0.4g	1%
	Sugars 13.2g
Protein 1.8g		3%
detailed view... how is this calculated?

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Old Fashioned Molasses Cookies

Recipe #125055 | 20 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: startnover
Jun 7, 2005

These are basically a soft ginger snap. I made them for my 8 year olds class and they were fighting over the extras. I also made them for a very sweet older friend who said she hadn't tasted these since her mother made them when she was little, They make a ton and stay fresh for quite awhile. This works perfectly for Christmas or large amounts of company!

SERVES 75 (change servings and units)

Ingredients

3 1/2 cups margarine
4 cups sugar
4 eggs
1 cup molasses
8 cups flour
4 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon salt
8 teaspoons baking soda

Directions

1
Cream margarine and sugar, add eggs and molasses.
2
Finally add dry ingredients.
3
Roll in balls size of fifty cent piece.
4
Roll in sugar--do not flatten!
5
bake on greased cookie sheet and bake at 350° for 10-12 minutes.

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Featured Reviews for This Recipe

From: Anne737

On Aug 24, 2007

Great recipe! Great cookies! Enough to give away and still have plenty for my family. Thanks!

0 people found this review helpful

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From: Engrossed

On Feb 25, 2007

These are extremely good hot out of the oven...soft and sugary with a nice spice flavor and they melt in your mouth. You can't stop eating them! After they cooled they became firmer and chewy. I liked reheating them in the microwave. If you bake them for a shorter time they will probably stay softer. I scaled down the recipe to 20 servings and it made 44 cookies scooped out with my half tablespoon. I used butter crisco and rounded off the odd measurements. I found the dough to be soft but easy to roll in the sugar. I baked mine for 12 minutes. Thanks for this yummy recipe! Made for 1-2-3 hit wonders.

1 person found this review helpful

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From: bugga

On Jun 22, 2006

This is a great recipe! I've been trying to duplicate molasses cookies the way grandma used to make them and these are pretty close. I cut the recipe in half and still had over 5 dozen cookies — enough to share with coworkers and friends. I would suggest halving the recipe or you will be eating molasses cookies for weeks. Not that there's anything wrong with that...... Thanks for sharing!

6 people found this review helpful

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From: Saturn

On May 10, 2006

WONDERFUL! I love molasses cookies and these are no exception! These have a great balance of spice and sugar-y sweetness. The dough was a bit soft to try and roll so I put it in the fridge in between cookie sheets. I cut the serving size down to 18 and it worked out great. That made it work out to 1 egg. My cookies were perfect after 12 minutes. Next time, I will make the whole batch. Well worth it!

5 people found this review helpful

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