Molasses Ginger Cookies – a delicious recipe with Butter, Sugar, Black Strap Molasses, Egg, Flour, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Melt butter in a pan over low heat. Remove from heat, pour into mixing bowl, and let cool.", "Add sugar, molasses, and egg to butter and beat well.", "Put all remaining ingredients into a sifter and sift into first mixture.", "Mix well then let chill in fridge for 20 minutes.", "Form dough into 1 inch balls, roll in sugar (I used ""sugar in the raw""), and place on ungreased cookie sheet - 12 to a sheet.", "Bake in a 375 degree oven for 8-10 minutes.", "Let cool on sheets for easy removal.", "Makes 6 dozen when doing 1 inch balls. I made 1/2-inch balls and got 8 dozen. I baked them for 9 minutes and they were crunchy on the outside but still soft on the inside."]
775
kcal
Calories
38
g
Fat
101
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3/4 cups Butter, 1 cup Granulated Sugar (I Use Large Grain Sugar), 1/3 cups Black Strap Molasses, 1 whole Egg, and more.
Yes, Molasses Ginger Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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