Recipe By Karin Christian
Published Dec 13th
Prep 25m Cook 15m Additional 3h Ready In 3h 40m
Servings 6 dozen Calories 93.5

These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year’s!

Recipe Ingredients

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

Cooking Directions

  1. 1 Melt the shortening in a large pan on the stove, and cool.
  2. 2 Add sugar, eggs, and molasses, beat well.
  3. 3 In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
  4. 4 Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
  5. 5 Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
  6. 6 Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Nutrition Facts

  • Calories 93.5
  • Carbohydrate 12.7 g
  • Cholesterol 5.2 mg
  • Fat 4.5 g
  • Fiber 0.2 g
  • Protein 0.9 g
  • Saturated Fat 1.1 g
  • Sodium 105.2 mg
  • Sugar 6.8 g

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  1. AMAZING! Moist, just the right amount of spice, yummy!!! Per other reviews, I used 1 c. shortening and 1/2 c. butter. I omitted the cloves. Also, I didn't melt the shortening (what is the point?), just creamed the shortening and butter together before adding other ingredients. I also didn't chill the dough at all. I - Read more ...
  2. Very tasty cookies. However, when it tells you to melt the crisco and then let it cool, you must let the crisco solidify all the way again (which makes me wonder why to melt it in the first place!) If you do not, the cookies become the consistency of hockey pucks when they cool all - Read more ...
  3. No need to melt then cool unless you have time to kill :) Just blend the shortening in (like you would in normal cookies), then roll into balls as soon as the dough is complete (no need to refrigerate). I've made this a bunch of times, and my favorite variation involves replacing 1/2 cup of - Read more ...
  4. These were really good. Usually, I do not even like molasses cookies, but these were nice and chewy on the inside, not too sweet, and just the right amount of spice. My father loved them,and my friend said they were the best ginger bread cookies she has ever had! My mother though, first felt they - Read more ...
  5. AMAZING. So incredibly good and very very easy to whip up. I don't even sift the flour/spices. I just throw it in the bowl after I've mixed the wet ingredients. An easy, one-bowl recipe. I've also been in a hurry and baked it immediately after mixing and it turned out just fine, along with getting - Read more ...
  6. These come out exactly the way a molasses cookie should! 2 things: Definitely watch cooking time...if you like a chewy cookie, stick to the approx. 10min bake time-they may look too undercooked but that is fine. If you like a crispy cookie, let them go 2 mins longer. They definitely go from being chewy to - Read more ...
  7. Delicious! I made these for Christmas and they were a real hit with my family. I live in Australia and couldn't buy all of the ingredients so I substituted butter for shortening and treacle for molasses. This recipe is a keeper. =D
  8. Oh, my gosh, these are great! I followed recipe as written, refrigerated dough 4 hours and baked. While first batch was in the oven, I rolled rest of dough and put in fridge until ready for next batch, then rolled the balls in sugar and baked. Dough very easy to work with. Ten minutes at - Read more ...
  9. These were very good. Smelled excellent when baking. They do begin to get hard quicky so I'd suggest storing them as soon as you can.
  10. REALLY yummy! Spiced well and taste like perfect little gingersnaps but not rock hard. I added 2 TBS of corn syrup to make them a bit chewy. The recipe makes tons too!