Molasses cookies are a classic treat. They are healthy and delicious, make a batch for your family in just a few minutes!
Old Fashioned Molasses Cookies
Old Fashioned Molasses Cookies are always a hit at our house. We enjoy making them for just about any occasion. I must admit I love to serve them with strong black coffee for dunking. This recipe is fun for kids to help in the kitchen. The kids love the feel of the dough in their hands as it is rolled into balls. Rolling the molasses cookie balls in course organic sugar is my preference. You can use regular granulated sugar as well. The coarse unprocessed organic sugar variety seems to hold up better in the oven and makes the cookies look extra special with its beautiful glassy texture.
By the way, I am Jessica from Designers Sweet Spot. I am thrilled to share my recipes with you here on the Shabby Creek Cottage. Thanks to Gina for letting me share this post!
Molasses Cookie Recipe
1 cup softened butter
2 1/4 cups brown sugar
2 cups molasses
2 cups buttermilk or regular milk mixed with 2 Tablespoons vinegar
6 cups flour
1 Tablespoon baking soda
3/4 cup coarse granulated sugar for rolling
•Cream shortening and brown sugar.
•Add molasses, buttermilk or regular milk mixture, and eggs.
•Stir in flour and baking soda.
•Shape into 1″ balls, roll in granulated sugar.
•Place balls on baking sheet 2″ apart. Bake at 375 degrees for 10 minutes. Balls will flatten as they bake. Store in an air tight container for up to one week.
Old Fashioned Molasses Cookies
- 1 cup softened butter
- 2 1/4 cups brown sugar
- 2 cups molasses
- 2 eggs
- 2 cups buttermilk or regular milk mixed with 2 Tablespoons vinegar
- 6 cups flour
- 1 Tablespoon baking soda
- 3/4 cup coarse granulated sugar for rolling
Cream shortening and brown sugar.
Add molasses, buttermilk or regular milk mixture, and eggs.
Stir in flour and baking soda.
Shape into 1″ balls, roll in granulated sugar.
Place balls on baking sheet 2″ apart. Bake at 375 degrees for 10 minutes. Balls will flatten as they bake. Store in an air tight container for up to one week.
Molasses Cookie Tips and Tricks
The cookie recipe calls for buttermilk, but as stated you can substitute regular milk with the addition of vinegar or even lemon juice instead. Let the milk mixture sit on the counter a minute or two until it begins to curdle, then add it to the recipe as usual. There is no difference in taste between the ingredients, just use what you have on hand. I am not one to make special trips to the grocery store for just one or two items!
My favorite type of molasses is the full bodied unsulfered, dark molasses. This is the molasses in it’s purest form, rich and nutritious. Look for it in the baking isle or next to the maple syrup.
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Hi there – the recipe ingredients say butter, but the instructions reference shortening – which is preferred? They definitely produce different flavors/textures in my opinion. Looking forward to trying this!
Gina Luker says
Hi Nancy, it is softened butter that you want to use 🙂 I hope they are yummy!
These were not good cookies. They were bland and I had to add flour to roll them. I am sorry but I won’t make these again.
My batter is so soft I cannot even drop the cookies. I added an e tea cup of flour and still need to add more. Too much liquid.
Batter was too wet to roll or drop. Had to add an extra cup of flour and still not the right consistency. I’m thinking one. Up each of buttermilk and molasses would have been enough
Wow, I hope I can help the one who reads the comments before attempting. There is way too much liquid. You would have to add at least 8 MORE cups of flour to attempt to roll these into balls. Hoping I can salvage this haha. I only had 2 cups of molasses. If it works, I’ll have enough cookies to feed an army.