Molasses Cookies

I have been making Molasses Cookies for as long as I can remember. They remind me of Christmas so I typically only make them once a year (much to my husband’s dismay!). They are requested quite often and I’ve been told they taste like the Starbucks Ginger Molasses Cookies. These drop cookies are very easy to make which is another reason I make them every year. You also get to “play” with the dough by forming it into little balls and rolling them in sugar which makes this a great recipe to prepare with children. These cookies will make your house smell absolutely delightful. I guarantee you will love these as much as my husband does! He usually burns his fingers on the pan by snatching one as soon as I take them out of the oven…

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Molasses Cookies

A delicious cookie perfect for the holidays.

Ingredients

• 3/4 cup shortening I personally prefer golden shortening
• 1 cup packed brown sugar
• 1 egg
• 1/2 tsp . salt
• 1/2 cup fancy molasses do not use cooking molasses
• 2 1/2 cups flour
• 2 tsp . baking soda
• 1/2 tsp . ground cloves
• 1 tsp . cinnamon
• 1 tsp . ground ginger
• Small bowl of white sugar to roll cookies in

Instructions

1. Cream shortening and sugar together.
2. Stir in egg and molasses.
3. Place all dry ingredients together in a bowl and fold into wet mixture and stir.
4. Cover dough and chill at least 20 minutes - the firmer it is, the easier it is to work with.
5. Set oven to 350°F. Lightly grease cookie sheet or use Silpat.
6. Form dough into small balls (about 3/4") and roll in white sugar.
7. Bake 9-10 minutes or until edges start to brown.
8. Allow to cool on pan for 5-10 minutes then move to wire rack.
9. Store in air-tight container.

Recipe Notes

Mixing: This recipe is great for doing by hand; however, you can use a stand mixer on a low setting - this is very helpful when adding the dry ingredients.
Freezing: Dough is perfect for freezing if you want to make ahead. You can form a log with dough and wrap in plastic or you can form into balls, freeze on cookie sheet then transfer to a freezer bag. Allow frozen dough to come to room temperature before baking. If freezing in balls, allow them to thaw on a cookie sheet, not in the freezer bag.

Andrea

Andrea can always be found with a new craft in front of her, a form of technology on her right and a coffee on her left. This is how she survives suburbia with her two crazy toddlers in tow.

www.theinspiredhome.org