Recipe courtesy of Crisco

Classic Molasses Cookies

  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 dozen cookies
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3/4 cup Crisco® All-Vegetable Shortening OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening

1 cup firmly packed brown sugar

1 large egg, lightly beaten

1/4 cup light molasses

2 1/4 cups Pillsbury BEST® All Purpose Flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated sugar for dipping


  1. 1.COMBINE shortening and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add egg and molasses; beat until light and fluffy.
  2. 2.COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl. Beat into shortening mixture at low speed until well blended. Chill 3 hours or overnight.
  3. 3.HEAT oven to 350 degrees F. Shape mixture into 1-inch balls; dip one side in granulated sugar. Place, sugared side up, on ungreased cookie sheet 2 inches apart.
  4. 4.BAKE 12 to 15 minutes. Cool on rack.
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