Good Molasses Cookies—no exaggeration

Molasses cookies just as good as they say they are.
food
cookies
Author

J. I. Swiderski

Published

March 30, 2025

Usually when a recipe or food has some kind of superlative in its name—Amazing Hash Browns … World’s Best Pork Chops! … Crazy Good Chocolate Cake!1!—the result tends to be….pretty alright.

These cookies? Really are as good as the name, especially if you time it just right and manage to keep them niiice and soft, the way a molasses cookie should be.

Good Molasses Cookies

Makes … not nearly enough

—adapted from Marilyn R Garcia

    • 3/4 cup (1-1/2 sticks) butter
    • 1 cup sugar
    • 1/4 cup molasses
    Melt butter (in the microwave is fine), then dump it in a large bowl and stir in sugar and molasses.
    • 1 egg
    Beat egg, then add to butter and sugars.
    • 2 teaspoons baking soda
    • 2 cups all-purpose flour
    • 1/2 tsp cloves*
    • 1 tsp cinnamon*
    • 1 tsp ginger*
    • 1/2 tsp salt

    Sift together dry ingredients.
    (*Spice amounts are, of course, approximations of starting points. You may wish to add more—especially of ginger.)

    Then mix into butter-sugar-egg mixture.

    Cover and refrigerate for about an hour.

  4. Preheat oven to 375°F.

    Form into balls about the size of a large walnut and roll in sugar.

    Place balls on ungreased baking sheet and bake for 8–10 minutes or until set but not hard.

    Balls will be puffy when you remove from oven. Drop cookie sheet on surface so cookies fall. The cookies will crinkle and have a beautiful appearance. Remove from sheet to cooling rack.

    Store in airtight container, if they last that long.

I don’t recall how I found this recipe—just that it came from an old recipe compendium site which appears to predate AllRecipes and the like by an epoch or two. That site, in turn, says the recipe was “Posted to TNT - Prodigy’s Recipe Exchange Newsletter … by Marilyn R Garcia on Apr 23, 1997.”

Man…remember Prodigy?

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