This recipe for old-fashioned molasses drop cookies makes a soft, thick cookie that is even better the second day… if there are any left to make it that long! This cookie also freezes well.
These molasses drop cookies have a delicious blend of molasses and spices
I have been baking this version of molasses drop cookies since I was about eight years old. I think this was probably the very first cookie I ever made. I started making them because of an elderly aunt who was very fond of fresh baked cookies… especially these molasses drop cookies… who would always ask me to make them for her. I still use the recipe I copied at that time, written on a sheet of notebook paper in my childish handwriting. The original version of this cookie did not include raisins in the ingredients, but I have always added them… it’s a great cookie without raisins, but even better with!
Old-Fashioned Molasses Drop Cookies
1/2 cup shortening, butter or margarine
1/2 cup sugar
1/2 cup molasses
1/2 cup milk
1/2 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
2 1/2 cups flour
1/2 cup raisins (optional)
Cream shortening and sugar. (I use a small hand mixer.) Add molasses. Add well-beaten egg. (This is when I add the raisins.) Sift the dry ingredients and add alternately with the milk. Stir the mixture just enough to blend all the ingredients. Drop by teaspoonfuls on cookie sheets (greased). Bake for approximately ten minutes in a 350°F oven. Test for doneness by pressing on the top of a cookie. If no imprint remains, the cookies are done. Yield: about three dozen 2 1/2 inch cookies.