Recipe By Hazel Fritz
Published Nov 15th
Grammy Burnham’s Molasses Cookies
Prep 15m Cook 15m Additional 15m Ready In 45m
Servings 3 dozen Calories 129.9

A batch of these soft cookies is always a yummy treat!

Recipe Ingredients

  • ½ cup shortening
  • 1 ½ cups white sugar
  • 3 eggs
  • ½ cup molasses
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1 ½ cups raisins

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 In a large bowl, cream together shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the molasses. Combine the flour, baking soda, cinnamon, allspice, and ginger; blend into the molasses mixture. Stir in raisins. Drop dough by tablespoonfuls onto prepared baking sheets.
  3. 3 Bake for 12 to 15 minutes in preheated oven, or until the center is set. Cool on wire racks.

Nutrition Facts

  • Calories 129.9
  • Carbohydrate 24 g
  • Cholesterol 15.5 mg
  • Fat 3.4 g
  • Fiber 0.5 g
  • Protein 1.7 g
  • Saturated Fat 0.9 g
  • Sodium 43.4 mg
  • Sugar 14.5 g


  1. This recipe produces a nice soft cookie with a pleasant light molasses taste but I didn't love it. However it was a big hit at a holiday party I attended.
  2. I just recieved this recipe today by email and I made them right away with my 4 year old. They were dynamite. They were crispy on the outside and chewy in the inside. Great with a cup of milk and even better when us moms or dads have a minute alone to enjoy this heavenly - Read more ...
  3. Excellent! I bake 3 times a week for my husband's crew and they loved these. Most said it was like cookies they used to eat as kids. I divided the dough in half...adding raisins to 1 half only. The other I left without raisins but rolled in powdered sugar. I did roll them in to - Read more ...
  4. These cookies turned out really soft. I loved them! I did make mine bigger so I didn't get 3 dozen but they were great!:)
  5. These cookies are excellent. I modified the recipe to make it a little healthier by using blackstrap molasses and 1/2 whole wheat flour which I think also gives it a nicer texture. The dough IS sticky though and I think it works our much better if you chill it roll it into balls roll them - Read more ...
  6. Wonderful! I was looking for a crispy on the outside but chewy on the inside and this recipe is a keeper. I substituded butter for the shortening as I had none the result was great I also lowered the sugar content to 1 cup then I rolled them in icing sugar and the crackle effect - Read more ...
  7. These were SO yummy! Crisp on the outside soft and chewy on the inside with the perfect crackly top. Thank you for a great recipe!
  8. A wonderful rich dark homey cookie. It's a little hard to tell how done these are due to their brown color--so leave them in a little longer than you think you should.
  9. These are the best molasses cookies I have ever had and believe me I have tried a lot of recipes. Easy to make and delicious.