Grammy Copp’s Soft Molasses Cookies

These soft and chewy gingerbread cookies are one of my favorite Christmas traditions. The soft molasses cookie dough is incredibly easy to work with, making rolling and using your favorite cookie cutters a breeze. Not only are they melt-in-your-mouth right out of the oven – they stay deliciously soft for weeks when stored in an air-tight container.

I have fond memories of making giant batches of these with cousins and aunts around Christmas time. It was a cookie-making extravaganza! Everyone would bring their collection of cookie cutters, rolling pins and baking sheets and we would all go to town. There was no limit to what could be considered a Christmas cookie either…the most creative would probably be the Christmas Frogs that made an appearance one year.




Grammy Copp’s Soft Molasses Cookies

  • 1 c. molasses
  • 1. c. sugar
  • 1. c melted shortening or butter
  • 1 egg
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1/2 tsp. salt
  • 2 tsp. baking soda (dissolved in…)
  • 1/2 c. hot water
  • 6 c. flour (aprox.)

Mix all ingredients except flour. Gradually add flour to mixture until dough is ready to roll. Roll about 1/2 the dough at a time on a floured surface to 1/4″ thick and cut out with desired shapes.

Bake at 350º for 8-10 minutes

Once the cookies have cooled you can whip up your favorite icing and have fun decorating. I do have to admit, I prefer cookies (especially these) without icing but have not been able to find many other people in the kitchen who share my sentiment – so decorate away!



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