Molasses Cookies

This recipe is for Crazy Aunt Robyn.


  • 2/3 c. vegitable oil
  • 1 c. sugar
  • 1 egg
  • 1/3 c. molasses
  • 2-2 1/4 c. flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ginger
  • and about 1/4 cup sugar

Mix all the ingredients in order, then shape the dough into balls and roll them in the extra sugar. Place thm on a cookie sheet on parchment paper.

Bake at 350 degrees for 10-12 minutes, they’ll be golden brown and cracked on top.

These are sooooo good, and are usually gone in within an hour around here.


3 Responses to “Molasses Cookies”

  1. Aunt Robyn in AK Says:

    Unless I am around… then they last considerably less time.

    Thanks, Nate — I think that I will make these tomorrow night, to surprise John (is he crazy Unle John??). Did you notice that they are dairy free, meaning he can have them with little tummy distress. Hurrah! AK

  2. Oatmeal molasses bread « My Sister’s Kitchen Says:

    […] Earlier in the day, Nate had made molasses cookies (and of course they were long gone by the time I made the bread!) and there was a bit of molasses left in the jar. It wasn’t going to be enough for another batch of cookies, so I decided to use that instead of the usual sugar. I put the jar into the microwave for about 20 seconds to make the molasses really runny and the poured it into the bowl with the oatmeal and water. There was about a teaspoon of sugar left in the bowl that Nate had rolled his cookies in, so I threw that into my mixing bowl as well. Last, and after making sure that the mixture wasn’t too hot from the microwaved molasses, I put a generous tablespoon of dry yeast in. I whisked it all together and let it sit. Almost immediately, the smell of molasses and oatmeal gave my kitchen a wonderful aroma. […]

  3. Our all-time favorite Molasses Cookies « My Sister’s Kitchen Says:

    […] These cookies are simply melt-in-your-mouth delicious. I’ve been making them for years, often with help from my kids. Most recently, they’ve been co-opted by my second son as HIS specialty. I don’t mind a bit, because he can make them exquisitely and perfectly nearly every time. These are now called Nate’s Molasses Cookies even though they started out as mine. […]

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