We had a fabulous holiday, and it included some delicious food! Here is a recipe for soft molasses cookies that were delightful! Let's put it this way: the recipe yields about 5 dozen. Lani made them Friday. We showed up Sunday night, and there were only three cookies left. Clearly, my dad would agree with the quote highlighting the recipe, which they found online and forwarded to me: "The best soft molasses cookie I've ever eaten!"
Soft Molasses Cookies
You may substitute 3/4 cup undiluted evaporated milk with 3/4 tablespoon vinegar for the sour cream. Cookies can be iced with a mixture of confectioners' sugar and milk, or just sprinkled with confectioners' sugar.
Prep Time:
15 Min
15 Min
Cook Time:
12 Min
12 Min
Ready In:
55 Min
55 Min
Original Recipe Yield 5 dozen
Ingredients
- 3 cups sifted all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup butter
- 1 cup white sugar
- 1 egg
- 1/3 cup molasses
- 3/4 cup sour cream
Directions
- Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, salt, ginger, and cinnamon; set aside.
- Cream butter, and gradually blend in sugar until light and fluffy. Beat in egg and molasses. Mix in sour cream alternately with sifted dry ingredients. Drop dough by teaspoonfuls onto ungreased cookie sheets.
- Bake 10 to 12 minutes in preheated oven. Transfer to wire racks to cool.
