Soft Molasses Drop Cookies

Soft Molasses Cookies
Soft Molasses Drop Cookies. Diana Rattray
  • 26 mins
  • Prep: 15 mins,
  • Cook: 11 mins
  • Yield: 5 Dozen
Ratings (4)

These molasses cookies are a snap to mix up and bake, with no chilling or rolling required!

The cookies taste fantastic with milk.

What You'll Need

  • 4 cups all-purpose flour, 18 ounces
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 2 large eggs
  • 1 cup granulated sugar
  • 2/3 cup melted shortening, cooled
  • 1 cup molasses
  • 1 cup hot water
  • 2 teaspoons baking soda

How to Make It

  1. Heat oven to 375 F. Grease baking sheets, line with parchment paper, or spray with nonstick spray.
  2. In a medium bowl, combine the flour, cinnamon, salt, and ginger; set aside.
  3. In a large mixing bowl, beat eggs and sugar together. Beat in the cooled shortening.
  4. Combine the hot water and baking soda in another bowl; stir in molasses.
  5. Stir the molasses and water mixture into the egg mixture along with the dry ingredients. Beat on low speed until well blended.
  1. Using a small cookie scoop or teaspoon, drop dough onto the prepared baking sheets, leaving about 2 to 3 inches between cookies.
  2. Bake for 10 to 12 minutes, or until set. Take care not to burn.
  3. Let the cookies cool completely and store for up to 5 days in an airtight container. Or freeze them for up to 3 months.

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