Molassas Cookies

Stephanie Morris


This recipe goes back to my great grandmother and maybe before. These cookies are great with a cup of tea! The color of your cookies will vary depending on what type of molassas you use, light molassas will give you a light brown, dark molassas a dark brown and black strap molassas very dark brown. All varieties work fine and I use whatever I happen to have on hand.


★★★★★ 1 vote

20 Min
10 Min


  • 1 1/4 c
  • 1 c
    lard or shortening
  • 1 c
  • 1 tsp
  • tsp
  • 1 tsp
  • 1/2 tsp
    ground cloves

  • 1/2 c
    cold coffee
  • 2 tsp
    baking soda
  • 2
    eggs, beaten
  • 5 1/2 c

How to Make Molassas Cookies


  1. Cream first 7 ingredients together
  2. Add next three ingredients together into the first 6 ingredients
  3. Add flour mixing well until a nice dough is produced
  4. Roll dough into a tube shape and wrap in cellophane or wax paper and chill thoroughly.
  5. Drop 2-3 teaspoons onto a greased cookie sheet, sprinkle with a bit of coarse sugar or minced crystalized ginger. Bake at 350 F for 12-14 minutes. (if you are using vegetable shortening reduce cooking time to 10-12 minutes)

Printable Recipe Card

About Molassas Cookies

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Southern

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