Molasses Cookies
These Molasses Cookies are dark, spicy, crackly around the edges, and tender in the middle. Rolled in sugar and flavored with cinnamon, ginger, cloves, and regular molasses, they’re a cozy homemade treat for coffee or a quiet afternoon.
Ingredients
- 3/4 cup shortening I use 1 stick margarine and 1/2 stick butter
- 1 cup granulated sugar plus a little extra for rolling and flattening the cookies
- 1/4 cup molasses heaping; use regular molasses, not blackstrap
- 1 large egg
- 2 teaspoons baking soda
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Heat your oven to 350°F and grease a cookie sheet well, or use parchment if you prefer, making sure the pan is not dry and sticky.
- Cream the shortening and 1 cup of granulated sugar together in a large bowl until the mixture looks light and blended, not just mashed together.
- Add the heaping 1/4 cup of molasses and blend it in well, then add the egg and beat until the mixture is smooth.
- In another bowl, sift together the flour, baking soda, salt, ground cloves, ground ginger, and cinnamon so the spices and baking soda are evenly distributed.
- Add the dry ingredients to the molasses mixture and mix just until everything comes together into a soft dough with no streaks of flour left.
- Form the dough into one-inch balls, place extra granulated sugar in a shallow bowl, and roll each dough ball in the sugar until coated.
- Place the sugared dough balls on the well-greased cookie sheet, leaving about 2 inches between them so they have room to spread.
- Dip the bottom of a juice glass in sugar and gently flatten each cookie ball, using the sugar to keep the glass from sticking and to leave a sparkly top.
- Bake for 8 to 10 minutes, watching the first batch closely, until the cookies have spread, look set around the edges, and still seem soft in the center.
- Remove the cookies from the baking sheet right away and cool them on clean toweling or wire racks before serving.
Notes
Keep cooled cookies in an airtight container at room temperature for several days. For longer storage, freeze them in a tightly sealed container or freezer bag with parchment or wax paper between layers if stacking; thaw on the counter. Warm a cookie in the microwave for just a few seconds for fresh-from-the-oven softness, being careful because molasses can get hot quickly.
Nutrition
Calories: 275kcal
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