Soft Molasses Cutout Cookies Recipe
Soft Molasses Cutout Cookies Recipe photo by Taste of Home
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Soft Molasses Cutout Cookies Recipe

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I received this recipe years ago, when my husband and I managed a retirement home. We'd always put out homemade cookies for morning and afternoon coffee, and these were the first to disappear.
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:39 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch
MAKES: 39 servings


  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1 cup dark molasses
  • 5-1/2 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 cup water
  • Frosting or confectioners' sugar, optional

Nutritional Facts

2 each: 156 calories, 5g fat (1g saturated fat), 11mg cholesterol, 150mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 2g protein.


  1. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to the creamed mixture alternately with water, beating well after each addition. Cover and refrigerate for 3 hours or until easy to handle.
  2. On a lightly floured surface, roll out to 1/4-in. thickness. Cut with 2-1/2-in. cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets.
  3. Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Frost or dust with confectioners' sugar if desired. Yield: about 6-1/2 dozen.
Originally published as Soft Molasses Cutout Cookies in Best of Country Cookies 1999, p45

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4tuna User ID: 8675553 240211
Reviewed Dec. 25, 2015

"Needed tons more flour. Super sticky and hard to work with. Weak flavor. Edible, but not at all a fave or anything I'd make again."

justaduckyday User ID: 5660911 78754
Reviewed Nov. 22, 2013

"Chilled dough for 6 hours. Dough came out of fridge soft and gooey. Added LOTS of flour and was able to roll it out, but even with lots of flour on the board, the dough stuck as I tried to lift it with a metal spatula. The cookies tasted good, but looked awful. Was not able to serve them to guests. Very disappointed."

pattibourey User ID: 3847259 98376
Reviewed Oct. 18, 2011

"This is a great recipe. I didnt feel like rolling and doing cutouts, so I just spooned the batter by tablespoon fulls onto the greased cookie sheet and baked them for 14 minutes. Turned out great!!"

mtztender User ID: 5714569 24707
Reviewed Dec. 20, 2010

"the dough was so sticky even after i put it in the freezer you could not cut out cookies. this was a disaster"

MPrinke User ID: 3263208 27297
Reviewed Dec. 15, 2009

"This was easy to roll and cutout. They taste very good and soft."

loon55 User ID: 203868 40277
Reviewed Dec. 7, 2009

"I thought this was a great tasting cookie.

I didn't cutout the cookies. Instead I rolled into 1" balls. Place on cookie sheet and used a fork in a crisscross pattern, then baked."

CookieCarol User ID: 1452995 70793
Reviewed Feb. 2, 2008

"I have that book and looked it up. The recipe says 1 tsp of ginger. Now we know."

CookieCarol User ID: 1452995 58122
Reviewed Feb. 2, 2008

"Since it is mentioned to add it in the directions but not mentioned in the listing of ingredients, I'll say it's from 1/2 to 1 tsp of ginger, depending on how 'ginger-y' you like your cookies."

mrmdls User ID: 1551939 32555
Reviewed Feb. 2, 2008

"How much ginger?"

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