Friday, August 24

Molasses Spice Cookies

This past weekend my husband and I were invited to stay with friends at their cabin on Higgins Lake.  We jumped at the chance and shipped our baby girl (black lab – Bella) off to Grandma’s house for her own mini vacation while we escaped to a relaxing getaway. 

Of course my mind immediately started to wander, daydreaming about what type of goodies we could bring.  With the temperature expected to be a bit cooler, and a hint of Fall in the air, I thought cookies would be the perfect weekend companion.  But what type of cookie?

Whenever I bake cookies, I’m always looking for new recipes.  I typically search my favorite food sites and sort through those that have the best reviews.  The below recipe happens to be one of those.  I must admit I’ve never sought out a molasses cookie recipe, since I’m more of a chocolate and peanut butter girl, but when I saw all of the spices I knew I had to try these! 

If you’re not familiar with molasses, it’s very sweet (made from processing sugar cane) and is extremely dark.  Imagine an almost black pancake syrup.  I know, not the prettiest picture, but don’t let this stop you from making these.  While in the oven, the molasses works its magic, transforming these into soft, chewy cookies with an irresistible amount of spice.   If you like gingerbread cookies, you will LOVE these.   I’m already planning to serve these over the holidays as they’d be perfect for a Christmas party or cookie exchange.  Enjoy!

Molasses Spice Cookies
Adapted from
Recipe #63981,
Yields: 25-35 cookies (depending upon size)
Prep Time:  1 hour 10 mins (includes 1 hour of chilling dough)
Total Time: 1 hour 40 mins.

  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon nutmeg
  • Sugar in the Raw (for coating)

  1. In a large bowl cream the shortening and brown sugar.
  2. Add the egg and molasses.  Mix well.
  3. In a medium bowl combine all dry ingredients (except Sugar in the Raw); stir to combine well.   Slowly add dry mixture into the large bowl with egg and sugar mixture.  Mix well.
  4. Cover and chill dough in the refrigerator for 1 hour.
  5. Pre-heat oven to 350F
  6. Remove dough and roll into medium sized balls (slightly smaller than a golf ball). Sprinkle a plate with Sugar in the Raw, and roll dough balls through the sugar, evenly coating the outside of each ball.
  7. Place on an ungreased cookie sheet.
  8. Bake for 8-10 minutes. Let cookies remain on cookie sheet for a few minutes before removing with a spatula.


  1. Hey that is my original recipe, how can it be adapted?

    1. Shirl831-
      Thanks again for sharing your original recipe on It’s one of the best cookie recipes I’ve tried in a while! To answer your question in regards to how I adapted your recipe, I did the following:

      Use Turbinado sugar (Sugar In The Raw) to coat the cookies. It’s a natural cane sugar that’s thick and granular (golden in color), and much less processed than traditional white sugar. I also chose to bake these on an ungreased cookie sheet. These cookies have a more than an average amount of fat and won’t stick to the pan. Who needs the extra calories, right?! I also like to mix all of my dry ingredients together first (vs. adding individually) before combining with the wet mixture. I updated the prep and total cook time so that it includes the time the dough is chilled. I’ve included these details in the directions, as well as re-written them to include additional details (size of the dough balls, etc.) that readers might find helpful.

  2. For recipes on the site, the copyright is retained by the original poster. While the recipe is available to all, permission must be granted to those that wish to use it and re-post (even if credit is given). We would recommend contacting Shirl directly to obtain permission or we must ask that the recipe be removed. Sorry for any inconvenience.

    Mary Admin

    1. Mary-
      I’ve been a member of for many years and I truly appreciate’s commitment to its members and the online cooking community. Yes, there is no question that Shirl is the original poster of this recipe and thus holds the copyright. I have not claimed this recipe as my own, which is why after making modifications to the recipe, I listed it as “adapted from” Shirl’s recipe. This is such a great recipe, which is why I made sure to give Shirl proper credit by providing readers with a direct link to her recipe on

      I always reference the U.S. Copyright law as well as the 3 main criteria for posting recipes that have been adapted:

      1. “Adapted from” – Where only a few changes are made to the recipe. The recipe is recognizable as having been created by the copyright holder.

      2. “Inspired by” – Where more than a few changes are made to the recipe and it becomes unrecognizable, but the original recipe was used in the creative process.
      3. Your own creation – No citation needed.

      I’ve provided the links to this information below, but if you have any questions, please feel free to contact me directly at:

      US Copyright Law:

      Adapting Recipes & Attribution:


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