My Old Fashioned Molasses Cookies Recipe

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My Old Fashioned Molasses Cookies.

Baking Old Fashioned Molasses Cookies

When I was a kid, a special treat during the holidays were Old Fashioned Molasses Cookies. My mom was one of the best cooks and bakers around, and I just knew her molasses cookies were the best in the world. She only baked them during the winter holidays, Thanksgiving and Christmas. Why, I don’t know, but I bake these cookies any time I feel the urge. I’m giving you this recipe because I want you to be able to experience and share them with others.

Use only “unsulphured” molasses.

Either unsulphured molasses or blackstrap are the best to use because of their deep and mellow flavor. Blackstrap are especially good since they contain more vitamins and minerals than other molasses. Do not use the sulphured kind of molasses because they detract from the flavor of the cookie.

I love making cookies, having that fragrance fill the air.

I love to smell cookies baking and there’s nothing like that wonderful molasses cookie fragrance wafting through the air. Cookies are great because you can carry ’em in your hand for a quick energy snack.

Baking From Scratch Instead of Boxed

Mama always said “Never eat anything you can’t pronounce,” when she would read labels at the store. She grew up learning to cook when she had to stand on a box to reach the top of the stove. In our house, Mama always cooked everything from scratch. I’m sad to say, I haven’t always carried on that tradition, but one thing that has never changed in my house is the recipe for these Old Fashioned Molasses Cookies.

Old Fashioned Molasses Cookies are so special you don’t need frosting.

Just sprinkling a little sugar on top before baking is really all they need. But I’ve included a Royal frosting recipe (made with meringue powder instead of eggs), in case you want to make them even more delicious. Royal Frosting dries to a hard smooth finish, and can be colored with food coloring of your choice or left white.

My Old Fashioned Molasses Cookies Recipe


  • 4 cups all-purpose flour, sifted
  • 2 teaspoons baking soda
  • 1& ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 1& ½ cups molasses, unsulphured
  • ½ cup shortening, melted
  • ¼ cup butter, melted
  • ⅓ cup boiling water
  • Sugar for sprinkling surface of cookies, (optional)
  1. In a medium bowl combine flour, baking soda, spices and salt.
  2. In a large bowl, mix molasses, melted shortening, melted butter and water.
  3. Gradually add dry ingredients to molasses mixture; blend well.
  4. Cover and refrigerate until firm, about 2 hours.
  5. On well-floured surface, roll out dough ¼-inch thick.
  6. Cut with desired cookie cutters and sprinkle with sugar.
  7. Place 2-inches apart on ungreased cookie sheet and bake in preheated 375 degree oven about 10-12 minutes.
  8. Remove to wire rack to cool.


A Word About Royal Frosting

Royal Frosting or Icing calls for raw egg whites. I never use them because of the possibility of salmonella. I use Meringue Powder instead, which makes a beautiful Royal Frosting without danger of salmonella. Royal Frosting makes decorating cookies so easy, and it dries to a hard finish, so that cookies can be stacked or touch one another without sticking. One thing to note remember about it is that Royal Icing hardens when exposed to air. If it is not to be used immediately, transfer to an airtight container. Use it as quickly as possible. If it’s beginning to harden as you work with it, add one or two drops of water and stir. Never add too many drops at one time, only enough until you see the icing begin to be easily stirred.

What You Need To Make Royal Frosting

4 cups Confectioner’s Sugar
3 Tablespoons Meringue Powder
½ teaspoon vanilla or lemon or almond extract
½ to ¾ cup warm water

How To Make Royal Frosting/Icing

1. Stir the confectioners’ sugar and meringue powder until well combined.

2. Add water and beat on medium to high speed with electric mixer until stiff and glossy peaks form, about 5 to 7 minutes.

3. Check to see if the ribbon of icing falling back into the bowl when you lift the beaters, remains visible for a few seconds on the surface of the icing. When it does this, you are ready to decorate cookies. You can also color it with paste food coloring to vary your cookie colors.










Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. You can visit Nancy’s website here and discover more of her work at this site.

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  1. Nancy, these sound absolutely delicious! I love the snowflake shapes with the icing decoration (I’ve always loved a bit of vanilla icing on molasses cookies.) Pinned to my Holiday Baking board.

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