OLD FASHIONED SOFT MOLASSES COOKIES
Soft molasses cookies is an old-fashioned recipe your family will love.
These Old Fashioned Soft Molasses cookies are almost like a bread and so good right from the oven with a little butter on top and a big cup of coffee. Children love them with milk. I usually make a few big ones for the grand kids but you can make any size you like.
Soft molasses cookies will quickly become a favorite.
1 cup shortening (I use Crisco)
1/4 cup white sugar (You can use splenda or a sweetener in this recipe, too)
1 cup molasses (I used sorghum molasses but you can use any molasses)
1 cup buttermilk
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoons ginger (Could add other spices such as cinnamon and cloves as well)
2 teaspoons vanilla extract
3 to 4 cups all-purpose flour (I used all 4 cups)
Cream shortening, sugar, molasses and buttermilk with a mixer. Add baking soda, salt, ginger and vanilla and continue mixing. Add flour a cup at a time until mixture is thick enough that you can pinch off pieces and roll into balls about the size of a walnut. (Note: I mix in 2 cups and mix with mixer, then start adding more flour and mix with a spoon until the right consistency to handle). Place walnut sized balls onto a greased cookie sheet and flatten. (I just use my hand to flatten). Bake in preheated 350 degree oven for 12 to 15 minutes. Makes about 3 dozen depending on size you make them. Enjoy!
Old Fashioned Soft Molasses Cookies
Ingredients
- 1 cup shortening I use Crisco
- 1/4 cup white sugar You can use splenda or a sweetener in this recipe, too
- 1 cup molasses I used sorghum molasses but you can use any molasses
- 1 cup buttermilk
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoons ginger Could add other spices such as cinnamon and cloves as well
- 2 teaspoons vanilla extract
- 3 to 4 cups all-purpose flour I used all 4 cups
Instructions
- Cream shortening, sugar, molasses and buttermilk with a mixer. Add baking soda, salt, ginger and vanilla and continue mixing. Add flour a cup at a time until mixture is thick enough that you can pinch off pieces and roll into balls about the size of a walnut. (Note: I mix in 2 cups and mix with mixer, then start adding more flour and mix with a spoon until the right consistency to handle).
- Place walnut sized balls onto a greased cookie sheet and flatten. (I just use my hand to flatten). Bake in preheated 350 degree oven for 12 to 15 minutes. Makes about 3 dozen depending on size you make them.
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Can I use butter instead of Crisco?
I have not tried them with butter but I think it should be o.k.
Made today & are delicious. Actually easy to make. Sure go fast as they are almost half gone…” Thank You :))
Thank you Cynthia! So happy you are enjoying the cookies and happy to have you on the site.
if you don’t have buttermilk just put a tablespoon of vinegar in a cup of whole milk and whala…..you get the same results.
You don;t use eggs in this recipe?
No, I don’t Lois.
if you do not have buttermilk is there an alternative?
Yes, try “googling” buttermilk substitute.
Gonna have to give it a try!
I think I might enjoy a break during the day with one of your cookies and a cup of tea.
Think I will try a batch and add some chopped bacon in it.
That sounds yummy!