Soft Molasses Jumbles Recipe

5 4 4
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Soft Molasses Jumbles Recipe

Read Reviews
5 4 4
Publisher Photo
These old-fashioned cookies are given a new twist with raisins and chocolate chips.—Margaret Adamson, Gaithersburg, Maryland
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/2 cup raisins
  • 1/2 cup semisweet chocolate chips

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine molasses and buttermilk. Combine the dry ingredients; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Stir in raisins and chocolate chips.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to a wire rack. Yield: 4 dozen.
Originally published as Soft Molasses Jumbles in Taste of Home December/January 1998, p54

Nutritional Facts

2 each: 157 calories, 7g fat (4g saturated fat), 23mg cholesterol, 140mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 2g protein.

  • 2/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • 1/2 cup raisins
  • 1/2 cup semisweet chocolate chips
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine molasses and buttermilk. Combine the dry ingredients; gradually add to creamed mixture alternately with molasses mixture, beating well after each addition. Stir in raisins and chocolate chips.
  2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing to a wire rack. Yield: 4 dozen.
Originally published as Soft Molasses Jumbles in Taste of Home December/January 1998, p54

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Reviews forSoft Molasses Jumbles

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MY REVIEW
mmmdmmmd User ID: 8184187 219208
Reviewed Jan. 30, 2015

"First made Sep 2011. We love molasses cookies and these fit the bill. Subbed 1 c ww flour and regular milk. omitted raisins. Will definitely make again."

MY REVIEW
jmkasprak User ID: 2880256 50300
Reviewed Oct. 15, 2011

"I've been looking for a recipe like this for a while. The cookies are so soft and have great molasses flavor. I doubled both the cinnamon and ginger and omitted the raisins and chocolate chips. I used an ice cream scoop 3/4 full, so I got 2 dozen beautiful cookies."

MY REVIEW
cece70 User ID: 4999231 45243
Reviewed Oct. 20, 2010

"Very good! Taste great."

MY REVIEW
maggieaw User ID: 4163584 48761
Reviewed Jul. 12, 2010

"I bake quite often, and have tons of cookie recipes at my fingertips. My eyebrows raised when I read this one. My hubby likes a soft cake like cookie, I love anything with molasses. I enjoyed the unique flavor combination with the molasses, ginger- plus raisin and chocolate chips- different right?

I have to say I substituted the mini chocolate chips and made them exactly as recipe calls for. They are good- and I will make them again, however next time I will add a full teaspoon of the cinnamon and also ginger called for, just to give them a bit more of the gingersnap flavor. Nice cookie- try it!"

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