Soft Molasses Cookies(Old Recipe)
Soft molasses cookies with warm spices and rich flavor, perfect for holiday gatherings or cozy treats. Crispy edges with chewy centers, appealing to all spice lovers.
Ingredients
Instructions
- Combine the oleo, sugar, and eggs in a mixing bowl.
- Add the molasses and sour milk to the mixture and blend well.
- Sift together the flour, salt, cinnamon, ginger, and baking soda.
- Gradually add the sifted dry ingredients to the creamed mixture and mix thoroughly.
- Refrigerate the dough for at least 2 hours.
- Roll out the dough and cut into desired shapes with a cutter.
- Bake in a 400° to 425°F oven for 8 to 10 minutes, or until the top of the cookie springs back when touched.
- Be careful as the cookies burn very easily.
Tips & Substitutions
For softer cookies, do not overmix the dough once you add the dry ingredients. If you don’t have sour milk, you can make a substitute by adding a tablespoon of lemon juice or white vinegar to regular milk. Consider using half whole wheat flour for a heartier texture, or adding a pinch of nutmeg for extra warmth. Keep an eye on the baking time, as these cookies can burn quickly.
Serving Suggestions
These soft molasses cookies are delightful on their own or can be paired with a glass of milk or a cup of tea. For an indulgent treat, serve them alongside Chocolate Peanut Butter Sundaes for a delicious dessert combination. They also make a great addition to holiday cookie platters or as a sweet snack during cozy gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies, layered with parchment paper, for up to three months. To reheat, simply warm them in a preheated oven at 350°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Molasses Cookies(Old Recipe) contains roughly 1431 calories, with 24g protein, 292g carbohydrates, and 22g fat. It is an excellent source of calcium (63% of the Daily Value), protein (49% of the Daily Value), and potassium (42% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2792mg per serving (121% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with gluten-free flour or whole wheat flour. Just keep in mind that this may alter the texture slightly. If using gluten-free flour, ensure it has a good binding agent to maintain the cookie's structure.
What should I do if my dough is too sticky?
If the dough is too sticky to roll out, you can add a bit more flour, a tablespoon at a time, until it reaches a manageable consistency. Alternatively, chilling the dough longer can help firm it up, making it easier to handle.
Can I make these cookies vegan?
Yes, you can make a vegan version by substituting oleo with a plant-based butter and using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) in place of the eggs. Ensure that the molasses and other ingredients are also vegan-friendly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).