Soft Molasses Cookies

Soft Molasses Cookies

This recipe is from a friend of mine, Vina Watson, in Rudyard, Montana. It is by far the best molasses cookie I have ever eaten.


  • 9 tablespoons softened salted butter
  • 3 tablespoons Crisco shortening
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ¼ cup plus a little more molasses
  • 2 ¼ cups all- purpose flour
  • 1 cup granulated sugar-for rolling cookies in
  • 1 teaspoon ground ginger



Preheat oven to 375

Mix shortening, butter, brown sugar, egg and molasses in mixing bowl, Beat until fluffy. Blend all dry ingredients in a bowl then gradually add to wet ingredients. Beat well. Form into balls ( I use a 2 inch scoop) roll in granulated sugar. Place on parchment covered baking sheet about 2 inches apart. Bake 10 to 12 minutes or until almost set. Do not overbake- they will set as they cool. Remove immediately to a cooling rack.

I normally double this recipe—one just isn’t enough. These freeze and travel well.


15 cookies

Prep Time

10 minutes

Cooking Time

10 to 12 minutes