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Fat Molasses Cookies

  • Cook Time: 10 minutes
  • Servings: 26 cookies
  • Course: Dessert

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  • 5 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 cup shortening
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 Tbsp. water
  • 2 Tbsp. vinegar
  • 1 cup molasses
  • Finely chopped crystallized ginger or coarse sugar


Step 1

In a large bowl, combine the flour, baking soda, ground ginger, cinnamon and salt. Set aside.

Step 2

In a very large bowl, beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add the eggs, water, vinegar, and molasses; beat until combined. Add flour mixture and beat until combined.

Step 3

Divide dough in half. Cover and chill for 1 hour or until easy to handle. On a floured surface, roll out half of the dough to 1/2-inch thickness. Cut dough using a 3-inch scalloped or round cutter. Place cookies 2-1/2 inches apart on on Reynolds® Parchment Paper lined cookie sheets. Sprinkle with coarse sugar.

Step 4

Bake in a 375°F oven about 10 or until edges are firm. Remove and cool on wire racks. Store cookies at room temperature for up to 3 days.

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