Brer Rabbit Molasses Sugar Cookies

Brer Rabbit Molasses Sugar Cookies

  • Servings: 60
  • Cooktime: 30 mins
  • Main Ingredient:


  • 3/4 cup margarine, softened
  • 1 cup sugar
  • 1/4 cup BRER RABBIT Molasses, light or dark
  • 1 egg
  • 2 cups all purpose flour
  • 2 tsps. baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • granulated sugar, sprinkled on top


In large bowl, with mixer at low speed, beat together margarine and 1 cup sugar until creamy. Add molasses and egg, beating until well blended. In medium bowl, blend flour, baking soda, cinnamon, salt, cloves and ginger. Add to molasses mixture; mix well. Cover and chill.

Form dough into 1-inch balls. Roll each in sugar; place on non-stick cookie sheets about 2 inches apart. Bake at 375 degrees for 6 to 8 minutes or until golden brown. Let stand 1 minute. Remove cookies to wire rack to cool. Makes 5 dozen.


  • Alli Hogan

    Yeah. I followed this recipe to a T. The batter (even after it was chilled in the freezer overnight) was very sticky and messy to work with. I had to scrape off the very flat cookies after they were baked at 355 degrees F. Needless to say, I failed at this recipe. Unless you can help me out, I’m not making these again.

    • RH From BG Foods

      Adding a little more flour, a teaspoon at a time, may prove beneficial to making the dough less sticky. It is also important to make sure to blend all the dry ingredients separate from the wet ingredients.

    • Debbie B.

      An insulated baking sheet lined with parchment paper is my favorite baking secret. Your cookies will never stick, and you don’t have to grease anything.

      • RH From BG Foods

        A wonderful baking tip! Thank you for sharing.

  • RH From BG Foods

    The white cookies are sugar cookies as well! See how Brer Rabbit Molasses adds a deep rich color to your baked goods.

  • Kathleen Krummacher

    Can butter be used for margarine?

    • RH From BG Foods

      You can absolutely substitute butter for margarine in this recipe.

  • Catherine Nowery

    I’m glad someone else said something… I was so excited to find the recipes on this site, but I feel like the pictures are canned photos since many don’t seem to actually represent the recipes. Makes me leery of trying any of the recipes since I’m not sure what it should really look like.

    • RH From BG Foods

      Thank you for bringing this to our attention. We’re working on an update to the pictures on our site. Stay tuned!

  • Shirley Bergeson

    I bought the blackstrap and I will never buy the dark again.But since I don’t throw anything away am trying to mix it in with the lighter kind a little at a time.

    • RH From BG Foods

      What a great idea! Please come back and let us know how you used the mixture and what you thought of the taste of the two combined.

  • RH From BG Foods

    Your description of how you made these is perfection. We’re quite hungry for these now! We love how you mixed the different molasses together and substituted with applesauce. Well done!