These are probably the best Soft Molasses Cookies recipe you will ever find. By far my favorite cookie recipe.
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I absolutely love Soft Molasses Cookies. This is by far my favorite cookie recipe to make. What really makes these molasses cookies awesome is that I use cake flour instead of All-Purpose Flour. If you are looking for the real deal, you've found it!
Curious where Molasses comes from? I was and this is what I discovered. Probably not the healthiest for you but they are probably once of the tastiest cookies you will ever have!
If you love Rod's Soft Molasses Cookies, make sure you check out my other Molasses Cookies Recipes: Fat Archie’s Molasses Cookies and Helen’s Molasses Cookies. Or for a similar tasting cookie, try my Delicious Soft Ginger Cookie recipe.
Additionally, I would seriously recommend you check out this Crown Royal Whiskey Cookie recipe. This recipe is by far one of the most popular cookie recipes on my blog.
Prefer different flavors of cookies? Make sure you check out my Cookie Jar.
📋 What Ingredients do I need
You will need the following ingredients to make these soft molasses cookies recipe: Vegetable Shortening, White Sugar, Eggs, Molasses, Apple Cider Vinegar, Salt, Cake Flour, Ground Cinnamon, Sour Cream, Ground Ginger and Baking Soda.
🥣 How to Make Rod's Soft Molasses Cookies.
Preheat Oven to 350°F.
Blend shortening and sugar. Add egg and molasses and beat well. Add vinegar, sour cream and combined dry ingredients and blend thoroughly.
Drop a Tablespoon of batter per cookie on a parchment-lined baking sheet.
Bake for 12 to 13 minutes.
Let cookies cool on a wire rack before serving.
🍳 Recipe Card
Rod's Soft Molasses Cookies
Ingredients
- 1 Cup Vegetable Shortening
- 1 Cup White Sugar
- 1 Egg(s)
- 1/2 Cup Molasses
- 1 Tsp Apple Cider Vinegar
- 1 Tsp Salt
- 3 Cups Cake Flour
- 3 Tsp Ground Cinnamon
- 1 Cup Sour Cream
- 1 Tsp Ground Ginger
- 2 Tsp Baking Soda
how to make this recipe
- Preheat Oven to 350°F.
- Blend shortening and sugar. Add egg and molasses and beat well. Add vinegar, sour cream and combined dry ingredients and blend thoroughly.
- Drop a Tablespoon of batter per cookie on a parchment lined baking sheet.
- Bake for 12 to 13 minutes.
- Let cookies cool on wire rack before serving.
Nutrition
Any nutritional information provided on this site is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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This cookies look very good. At the top of the page you mention that you use "Bread Flour”in the cookies, but in the ingredients you say to use “Cake Flour”, can you clarify which type of flour you use? I really want to make them and have them turn out right.
Oh My! What a terrible typo on my part. The recipe card is correct. I use cake flour for these cookies. All Purpose Flour works equally as well, just not as fluffy. Thanks for letting us know!