Crisp and Chewy Molasses Cookies (2015 Bucket List- #3.2)

Meep…the year’s almost over! What?! As the year draws to a close, RockandMinerals4Him tries to bash out all the Bucket List summaries for the year, in hopes of getting them all done and posted before the year ends.

In August, our county had its county fair. This year, I signed up to enter a cookie basket, not knowing what I was getting myself into! A cookie basket requires 6 cookies of 5 different types in a basket or box which the fair judges, then gives away to charity. I spent almost an entire day baking 5 different batches of cookies…by the end, I couldn’t quite bring myself to look a cookie squarely in the…well…eye.

I did make myself a little chart, though, to show how much of each ingredient to use, to keep me from having about 10 dozen cookies on my hands. It was pretty much splitting the recipe into enough pieces to make about 10, usually by quartering a recipe. As a result, I only had enough cookies to bring to the fair, with not many left over, so I don’t quite remember all the cookies and their tastes and the like, especially since I had 6 batches and also since it is now 3 months after the fair. I’ll do my best to rate them, but I can’t promise that they’re all fair.

Batch- 2 of 6

I got this recipe out of Pillsbury’s Best Cookies Cookbook (page 104). It makes 6 dozen cookies and requires refrigeration, bringing the total prep time to about 7 hours.

Crisp and Chewy Molasses Cookies


  • 3/4 cup sugar
  • 1/2 cup margarine or butter, softened
  • 1/2 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger (I couldn’t find most of these spices, so I just used pumpkin pie spice instead…it obviously works, so that may be an option.)



  1. In large bowl, combine sugar and margarine, and beat until light and fluffy. Add molasses and egg, blending well. Add all the remaining ingredients and mix well. Cover with plastic wrap, and refrigerate for about 30 minutes for easier handling.


    Step 1- The dough

  2. On waxed paper, shape dough into a roll 9 inches long. Wrap roll in waxed paper or plastic wrap, refrigerate 5 hours or until firm. (This was a step I omitted, since I wasn’t going to be the person eating the cookies, and also since I wanted to get the entire baking process out of the way as soon as possible.)
  3. Heat oven to 375 degrees F. Cut dough into 1/2 inch slices, then each slice into quarters. Place slices 2 inches apart onto ungreased cookie sheets.
  4. Bake at 375 degrees F for 6 to 10 minutes or until set. Immediately remove from cookie sheets.

I didn’t take a picture of the finished result, sadly…I had my hands full with 5 batches and wasn’t sure which I had a picture of and which I didn’t. Evidently, I forgot to get a picture of this one.

If I remember correctly, this was a very chewy cookie, almost to the point where it was tough and hard to eat. It may have been due to the great chance that I could have messed it up, or it could just have been due to the “crisp and chewy” part of the cookie. I’m not sure. I’ll probably try this recipe again in future days.

RockandMinerals4Him rating- 7/10



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s