Molasses Cookies

Since I didn’t cook at the lodge this past week, I decided it was a good time to go through some boxes of cookbooks and recipes, and do some culling and organization.  I love a great molasses cookie, and although some of the instructions on this one were a bit sketchy, I filled in the blanks.  I will say that the dough is pretty gooey, and a little hard to work with, but oh so worth it, they are delicious.  They are light and slightly sweet.

Dough for Molasses Cookies
Dough for Molasses Cookies
Sour Cream Molasses Cookies
Iced Molasses Cookies

Molasses Cookies


  • 1 stick of butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup molasses
  • 1 egg, room temperature
  • 1/2 cup sour cream, room temperature
  • 2 cups all purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 3/4 tsp ground ginger
  • 3/4 tsp salt
  • Icing
  • 8 oz room temperature cream cheese
  • 1/2 cup packed powdered sugar
  • 1/2 tsp vanilla extract.


  1. In the large bowl of electric mixer, beat together the first 5 ingredients.
  2. Sift together flour and next 4 ingredients.
  3. Add the dry ingredients to the butter mixture. Combine well. Add more flour, if the consistency is too tacky.
  4. Scrape the dough onto plastic wrap, form into a log, and refrigerate, for at least an hour. The dough will remain soft, regardless of how long you refrigerate it.
  5. Heat oven to 350.
  6. I cut off slices, then cut pieces and laid on silicone covered baking sheet (see above picture).
  7. Bake about 10 minutes.
  8. Cream together all icing ingredients.
  9. Ice cookies when cool.