Soft Molasses Cookies I

These are the best molasses cookies you will ever have! They are so soft and chewy, with just the right amount of sweetness.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1 cup molasses
  • 1/2 cup white sugar
  • 6 tablespoons cold water
  • 1 egg
  • 1/2 cup chopped walnuts


1. Preheat oven to 400 degrees F (205 degrees C). Grease cookie sheets.

2. Sift together flour, ginger, cinnamon and salt. Dissolve baking soda in hot water.

3. Mix together shortening, sugar, molasses and egg until creamy.

4. Mix in the flour mixture alternately with the cold water until everything is well combined.

5. Mix in the baking soda and most of the walnuts, reserving a few to sprinkle on top of cookies later on.

6. Drop dough by rounded tablespoonfuls onto prepared cookie sheet, making sure to space them out about 2 inches apart from each other.

Nutrition Facts

  • Serving size: 1 cookie
  • Calories: 150
  • Fat: 3.5 g
  • Saturated fat: 0.5 g
  • Unsaturated fat: 2.5 g
  • Trans fat: 0 g
  • Carbohydrates: 29 g
  • Sugar: 15 g
  • Fiber: 1 g
  • Protein : 2 g
Soft Molasses Cookies I

What makes cookies more soft?

Cookies are more soft when they are baked quickly in a hot oven. This is because the cookies will bake fast instead of sitting and drying out in the oven’s hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Why did my cookies come out hard and crunchy?

There are a few reasons why your cookies might have come out hard and crunchy. The most likely reason is that the oven temperature was too high. If the oven thermostat reads “350” but the actual temperature inside is closer to 400 degrees, your cookies will be overbaked and yields dry, crunchy cookies no matter how well you prepared the cookie dough. Another possibility is that you didn’t use enough fat in your recipe. Fat helps to create a moist, chewy texture in cookies, so if you cut back on the amount of butter or other fat called for in a recipe, your cookies will be more likely to be hard and crunchy. Finally, it’s also possible that you simply overcooked your cookies. Even if the oven temperature is perfect and you’ve used plenty of fat in your recipe, if you leave your cookies in the oven for too long they’ll end up being hard and crunchy.

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What ingredient makes a soft cookie?

There are a few different ingredients that can make a cookie soft. Butter is one of them – it’s more than 15% water, so it adds both water and fat to the cookie dough, which helps with both flavor and tenderness. If you melt the butter before adding it to the dough, that can also make the cookies softer. Another ingredient that can help is brown sugar, which has more moisture than white sugar. Finally, using a little bit of baking powder or soda can add just enough leavening to make the cookies nice and fluffy.

How do you make cookies chewy not hard?

There are a few key things to remember when you want to make chewy cookies instead of hard ones. First, make sure to rest your dough in the fridge for at least an hour. This will evaporate some of the water and increase the sugar content, helping to keep your cookies chewy. The longer you allow your dough to rest in the fridge, the chewier your cookies will be.

Another important tip is to not over bake your cookies. When they are done baking, they should be just lightly browned around the edges. If they are too brown, they will be harder and less chewy. Finally, make sure to use butter or margarine in your dough – this will also help keep them moist and chewy.

Why do molasses cookies get hard?

There are two things that can cause molasses cookies to get hard: too much flour and over baking.

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If you add too much flour to the dough, it will absorb more moisture from the molasses and become dry and crumbly. Over baking also dries out the cookies and makes them harder. So, if your cookies are coming out too hard or dry, try using less flour and/or baking them for a shorter time.

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