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Molasses Creams Recipe

Molasses Creams Recipe photo by Taste of Home

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This is one of my favorite cookie recipes - making these treats seems to put me in a holiday mood. Maybe it's the soft centers, or perhaps the spicy aroma of ginger and cloves. Whatever the case, a few Molasses Creams and a glass of milk or cup of warm tea always hit the spot!

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Molasses Creams Recipe

Prep: 25 min. Bake: 10 min./batch

Yield: 48 Servings

25 10 35

Ingredients

1-1/2 cups butter, softened
2 cups sugar
2 eggs, lightly beaten
1/2 cup light molasses
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 to 2 tablespoons milk

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well.
Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft).
In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm. Yield: about 8 dozen.

Nutritional Facts 1 serving (2 each) equals 154 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 122 mg sodium, 22 g carbohydrate, trace fiber, 1 g protein.

Originally published as Molasses Creams in Country Extra January 1994, p47

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Molasses Creams

Molasses Creams

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Reviewed on Dec. 02, 2010 by Lphant

These are my sister's favorite Christmas cookie!

Reviewed on Nov. 23, 2010 by Ginger50

I made these cookies last Christmas and plan on baking them again this year. I found them to be very addictive. Will make more of the frosting. Let cool before frosting and storing. Smell like Christmas and melt in your mouth.

Reviewed on Dec. 22, 2008 by PTuttle

I had lots of problems with this recipe. The cookies didn't rise at all and spread out very wide and very flat. As a result they were rather difficult to remove from the ungreased cookie sheet. Since there is no baking powder in the recipe I'm wondering if my baking soda had been around too long and had lost its potency. The cookies still tasted good but they were more like a softer version of a gingersnap than I expected. Does anyone have any ideas about what went wrong?