Rolled Molasses Cookies Recipe

Name: Rolled Molasses Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint lard; 1 cup brown sugar; 1 cup sugar; 2 eggs; 1/2 teaspoon salt; 1 teaspoon ginger; 2 tablespoons baking soda; 1 pint molasses; 1 cup cold water (, or coffee); 6 -8 cups flour

Servings: persons

1
If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this.
2
(I add cinnamon too).
3
Cream lard, sugars; add eggs, salt, spices, and baking soda.
4
Add molasses and beat well, add water slowly.
5
Stir in enough flour to make a dough stiff enough to roll.
6
(I chill dough for a few hours) Roll 1/4 inch thick (or thicker if you want cake-y cookies) and you may sprinkle with extra sugar.
7
Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes.
8
They are done when you can press down with a finger and leave a dent.
9
Cool on wire racks.
10
I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is.
11
If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan.
12
Baking time will vary with the size of your cookies too.
13
Small ones take a lot less time to bake.

1021

kcal

Calories

Fat

219

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pint lard, 1 cup brown sugar, 1 cup sugar, 2 eggs, and more.

Yes, Rolled Molasses 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.

Rolled Molasses Cookies

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