I’ve been trying for so long not to make these cookies. I’ve seen them on all the blogs but have been so turned off by the name that I refused to make them. Molasses just doesn’t sound appealing. If someone would have told me these cookies taste like gingerbread I might have given them a try earlier. The greatest thing about these cookies are the texture. So soft and chewy. If you are trying to make them more festive you can roll them in colored sugar. My sugar was a little clumpy because I just poured the dye into my sugar. 
Hope you all have a Merry Christmas! Here is what we have for our Christmas breakfast every year.
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Molasses Sugar Cookies

The greatest thing about these molasses sugar cookies are the texture. So soft and chewy.


  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup margarine softened
  • 1 cup white sugar
  • 1 egg
  • 1 tablespoon water
  • 1/4 cup molasses
  • 2 tablespoons white sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Recipe Notes

Source: Allrecipes