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Molasses Cookie Recipe


This tried-and-true old fashioned molasses cookie is a family favorite. They’re slightly crispy on the outside, and soft & chewy on the inside. You can get a taste of this treat when taking a tour at Le Village historique acadien de la Nouvelle-Écosse.


1 c. sugar
1 c. shortening or lard
1 c. molasses
1 c. hot water, not boiling
1 egg
4 1/2 c. flour
2 level tsp. baking soda
1 level tsp. salt
1 lg. tsp. cinnamon
1 level tsp. ginger
pinch of cloves


In bowl, mix together flour, baking soda, salt, cinnamon, cloves, & ginger; set aside. In medium bowl blend together the shortening, sugar, and egg until smooth. Stir in molasses. Gradually add flour mixture to molasses mixture; mix until completely combined. Cover and chill dough in refrigerator for 1 hour.

Preheat oven to 375 degrees. Roll dough into walnut sized balls (use cookie scoop, if available); roll each ball in remaining sugar. Place 2 inches apart on parchment lined baking sheets. Bake 8-10 minutes just until tops are cracked all over, but cookies are still a bit gooey inside the center cracks. Cool on wire racks.


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