These are probably the best Soft Molasses Cookies recipe you will ever find.
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 bread 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.
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.
How to Make Rod’s Soft Molasses Cookies.
1- Preheat Oven to 350°F.
2- Blend shortening and sugar. Add egg and molasses and beat well. Add vinegar, sour cream and combined dry ingredients and blend thoroughly.
3- Drop a Tablespoon of batter per cookie on a parchment-lined baking sheet.
4- Bake for 12 to 13 minutes.
5- Let cookies cool on a wire rack before serving.
Rod’s Soft Molasses Cookies
Ingredients
- 1 Cup 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 will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.
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