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The kitchen smells so good when Mom is baking these yummy cookies, which we like to make with sorghum. They're chewy and tender, with a sugary coating. It's hard to eat just one! -Brenda Beachy Belvidere, Tennessee
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 63 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 63 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.
Originally published as Mom's Molasses Cookies in Taste of Home August/September 2004, p36
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Reviewed on Mar. 20, 2013 by MimiWest
My husband was hungry for comfort food yesterday, these cookies were so delicious I am making another batch today, so good!
Reviewed on Mar. 11, 2013 by debnbrian
I would decrease the nutmeg to 1/2 a teaspoon, but otherwise this recipe is the best Molasses Cookie recipe we've tried.
Reviewed on Dec. 08, 2012 by janice106
Soft and Delicious!!!!!
Reviewed on Nov. 29, 2012 by Lacornman
These cookies were the best, in fact we ate nearly the whole batch that night. I think there are only 8 left. I did make them a little larger than the recipe called for tho.
Reviewed on Oct. 29, 2012 by Straight Face
Absolutely delicious!! In my opinion, molasses cookies have to be soft, and these were perfect!! I'd definitely make these again
Reviewed on Jun. 17, 2011 by Mamacheese2004
Best molasses cookies I've ever made. Yummy and chewy.
Reviewed on Apr. 08, 2011 by ladybug810
This has been my all-time favorite molasses cookie recipe since it appeared in a 2004 issue of Taste of Home. In fact, it's probably in my top 3 cookies of any kind!!
Reviewed on Sep. 22, 2010 by sugarcrafter
These cookies were just too hard once they cooled completely...I expected them to be soft, so I probably won't make these again.
Reviewed on Dec. 21, 2009 by dlindenf
Delicious!! So soft and chewy! Everyone loved them
Reviewed on Dec. 20, 2009 by erospert
I have been using this recipe since I first saw it in Taste of Home. Our family likes enjoys the flavor of molasses so I usually increase it by 2/3 to 3/4 cup without making any other changes. This is the only recipe I will use.
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