Recipe By RINI
Published Mar 22nd
Molasses Cookies V
Prep 35m Cook 10m Additional - Ready In 45m
Servings 6 dozen Calories 86.2

Granny’s Molasses cookies with yummy spices and tangy buttermilk. Make granny proud!

Recipe Ingredients

  • 5 ½ cups all-purpose flour
  • 4 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 cup shortening
  • 1 cup white sugar
  • 1 cup molasses
  • 1 cup buttermilk

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, ginger, cinnamon, cloves and nutmeg; set aside.
  2. 2 In a large bowl, cream together the shortening and sugar until smooth, then stir in the molasses. Add the sifted ingredients alternately with the buttermilk, mixing well after each addition. On a lightly floured surface, roll out the dough to 1/8 inch thickness. If the dough is too soft, more flour can be added. Cut out cookies using cookie cutters and place them 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

  • Calories 86.2
  • Carbohydrate 13.7 g
  • Cholesterol 1.7 mg
  • Fat 3 g
  • Fiber 0.3 g
  • Protein 1.1 g
  • Saturated Fat 1.2 g
  • Sodium 75.4 mg
  • Sugar 5.5 g


  1. yes I've made this recipe with these ingredients before it was my grandmothers recipe and it's hard to find a soft molasses cookie like this they're so moist they just melt in your mouth they're so yummy can't wait to make them it's been a long time since I had any
  2. Came out really nice and very well liked. We did add about 1/4C dark brown sugar and 1/4C honey to the dough and used half butter/half shortening. Instead of cutting just rolled the chilled dough into balls coated in white sugar then flattened with a glass to 1/8". Took about 11 1/2min to bake up - Read more ...
  3. Very good cookies! I didn't have buttermilk or shortening so I put my own little spin on it. I used cold butter in place of the shortening and used regular whole milk in place of the buttermilk. I then chilled my cookie batter for 5 to 10 mins to make sure the butter was nice - Read more ...
  4. These were delicious! I made the recipe exactly as written. They remind me of a soft gingersnap. Per another reviewer I made an "optional" cream cheese frosting to serve with them for added flavor but most people said they liked them every bit as well without the frosting. Thanks for the recipe Rini- we really - Read more ...
  5. The recipe was pretty bland and I really would not make them again. Also the cookie dough was too sticky to roll out so I dropped them by the spoonful in a bowl of sugar to coat and then baked them.
  6. I am wheat intolerant so I substituted wheat flour for spelt.......I think I needed to reduce the splet flour a little more it was a tad dry.
  7. I'm sorry to say we didn't really enjoy these cookies. The flavour was pretty bland and the texture was dry even though we only cooked them for the recommended amount of time. I think the large amount of flour in the recipe may have contributed to this. They might taste better as frosted molasses cookies. - Read more ...
  8. For a long time I have been looking for a recipe for a soft molasses cookie that wasn't too sweet. This was perfect! They were easy to make have a great soft texture and the flavour is even better after a day or two. Next time I might try adding 1/4 cup more molasses to - Read more ...
  9. I have found this type of cookie is one that folks either love or hate. My grandmother who was German made these for my dad. She lived in Michigan and would always ship them to us in Georgia every Chrismas. When I was about 12 she taught me how to make them and gave me - Read more ...