Jenny's Soft Molasses Cookies

Cindi Bauer


A few years back, my daughter Jenny made these cookies and shared them with me. I enjoyed them very much, and even thought they'd also be great to share with others during the Christmas holiday; especially once frosted and decorated with colored sugars or sprinkles. (To make these cookies, my daughter used a Kitchen-Aid Mixer, a medium size Pampered Chef Scoop, and baked the cookies on Pampered Chef Stoneware.)

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About 5-1/2 dozen (3-inch) cookies


1 cup
crisco all-vegetable shortening
1-1/2 cups
granulated sugar
1 cup
unsulphured molasses
1 tsp.
ground cloves
1 tsp.
baking soda
1 tsp.
baking powder
1 sp.
ground cinnamon
1 tsp.
ground ginger
1/2 tsp.
salt (my daughter omitted this)
1 cup
2% milk
5-1/2 cups
unbleached flour
granulated sugar (used to dip bottom of a buttered glass into it)

How to Make Jenny's Soft Molasses Cookies


  • 1Cream together, the shortening and sugar.
  • 2Add the eggs; beating them well.
  • 3Mix in the molasses and the spices.
  • 4Add the milk, mixing it into the creamed mixture.
  • 5Now add the flour, mixing it well into the creamed mixture.
  • 6To make the cookies, use a medium size Pampered Chef Scoop. (The medium scoop is equal to 2 tablespoons.) Scoop cookie dough onto Pampered Chef Baking Stoneware. Drop 8 scoops of cookie dough onto each rectangular stoneware.
  • 7Butter the bottom of a beverage glass, then dip it into the sugar. (Jen used the bottom of a wine glass to flatten the cookie dough.) Flatten cookie dough with the bottom of the glass, to 1/4-inch thick. Each cookie should end up being about 3-inches in size.
  • 8Bake cookies in a 350 degree oven for 12 minutes.
  • 9After removing stoneware from the oven, let cookies set 2-3 minutes on the stoneware, before removing them to a wire rack to cool completely.

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