Soft Molasses Sugar Cookies

Anna Mae Kantor


This recipe is from my own personal hand written and typed loose-leaf cookbook. I have no idea where it came from or who gave it to me. I must have it for 45 years or more.

I just know from my own experience, that if you don't use Brer Rabbit green label molasses, they flop.

These are my husband Jeff's favorite cookie and he asks for them often. I always make a double or triple batch because they go so fast.

Hope you enjoy them !!

★★★★★ 4 votes
Makes about 4 dozen cookies
25 Min


3/4 c
unsalted butter
1 c
granulated sugar
1/4 c
brer rabbit (green label) molasses
1 large
2 tsp
baking soda
2 c
sifted all purpose flour
1/2 tsp
ground cloves
1/2 tsp
1 tsp
ground cinnamon
1/2 tsp
1/2 - 1 c
additional granulated sugar for rolling


1Melt butter in small saucepot on stove, remove from heat, then let cool somewhat.
2To the butter add sugar, molasses, and egg . Beat well. Sift flour, cloves, baking soda, ginger, cinnamon, and salt. Add to mixture then beat well. Place mixture in bowl, cover with plastic wrap and place the bowl in the refrigerator for at least an hour to chill.
3Place 1/2 cup of granulated sugar in a cereal bowl. Make 1 inch balls out of the cookie dough then roll in the sugar. Place the balls on a greased cookie sheet 2 inches apart. DO NOT FLATTEN. Bake at 375 degrees for about 8 to 9 minutes. Do not overbake or they will be too crunchy. Cookies will be kind of soft in the middle when you take them out of the oven. Let them rest on the cookie sheet for a few minutes before putting them on a paper towel to cool. Store in tightly closed container.
4Especially good with a big ole glass of cold milk.

Enjoy !!

About Soft Molasses Sugar Cookies

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids