Old Fashioned Molasses Cookies

By Addie

"These are basically a soft ginger snap. I made them for my 8 year olds class and they were fighting over the extras. I also made them for a very sweet older friend who said she hadn't tasted these since her mother made them when she was little, They make a ton and stay fresh for quite awhile. This works perfectly for Christmas or large amounts of company!"

Ingredients

• 3 1/2 cups margarine
• 4 cups sugar
• 4 eggs
• 1 cup molasses
• 8 cups flour
• 4 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon salt
• 8 teaspoons baking soda

Preparation

Step 1

1. Cream margarine and sugar, add eggs and molasses.

2. Mix together dry ingredients add to wet ingredients.

3. Roll in balls the size of fifty cent piece. Roll balls in sugar but do not flatten!

4. Bake on greased cookie sheet and bake at 350° for 10-12 minutes.
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REVIEWS:

Love 'em! I halved the recipe but should have made the whole thing because they were gone in a flash!

Great recipe! Great cookies! Enough to give away and still have plenty for my family. Thanks!

These are extremely good hot out of the oven...soft and sugary with a nice spice flavor and they melt in your mouth. You can't stop eating them! After they cooled they became firmer and chewy. I liked reheating them in the microwave. If you bake them for a shorter time they will probably stay softer. I scaled down the recipe to 20 servings and it made 44 cookies scooped out with my half tablespoon. I used butter crisco and rounded off the odd measurements. I found the dough to be soft but easy to roll in the sugar. I baked mine for 12 minutes. Thanks for this yummy recipe!

I used butter rather than margarine. These are tasty, but not quite like Paradise Bakery's molasses cookies. This is a keeper for us. Have some of the dough in the freezer. Will let y'all know if it works out when we get around to using it.

This is a great recipe! I've been trying to duplicate molasses cookies the way grandma used to make them and these are pretty close. I cut the recipe in half and still had over 5 dozen cookies -- enough to share with coworkers and friends. I would suggest halving the recipe or you will be eating molasses cookies for weeks. Not that there's anything wrong with that. Thanks for sharing!

WONDERFUL! I love molasses cookies and these are no exception! These have a great balance of spice and sugar-y sweetness. The dough was a bit soft to try and roll so I put it in the fridge in between cookie sheets. I cut the serving size down to 18 and it worked out great. That made it work out to 1 egg. My cookies were perfect after 12 minutes. Next time, I will make the whole batch. Well worth it!