Like the zucchini bread, I have no clue what the original source for this recipe was. My mom got it from a friend ages ago, but I don’t know where he got it from. It’s now pretty much a family recipe that we’ve used for as long as I can remember. These molasses cookies are best fresh out of the oven, when they’re warm and soft. This recipe makes about 32 cookies, give or take a few. How many you make really depends upon how much raw dough you eat and how large you make the cookies.
- 3/4 cup shortening (such as Crisco)
- 1 cup brown sugar
- 1 egg
- 1/4 cup dark molasses
- 1/4 teaspoon salt
- 2 1/4 cup flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon cinnamon
- 1 1/2 teaspoon ginger
- a small dish of granulated sugar
Like with the zucchini bread, I’m using an electric mixer.
Mix the first five ingredients (shortening, brown sugar, egg, dark molasses, and salt) in the electric mixer.
Combine the next five ingredients (flour, soda, cloves, cinnamon, and ginger) in a separate bowl. Then pour the mixture of the dry ingredients into the electric mixer in two or three bouts, mixing until blended between each bout.
If you are the type of person to eat cookie dough, now is a very good time to do that. (Just don’t eat too much, since there’s egg in the dough and you still want to bake some cookies.)
Cover the dough with plastic wrap and let chill in the refrigerator for about an hour, preferably more like two or three. I just covered it in the mixing bowl, but you can dump it out and cover the whole lump of dough.
After the dough is done chilling, remove it from the refrigerator and take the plastic wrap off. Turn the oven to 375 degrees to preheat.
Roll the dough into small balls, roll each ball in the dish of granulated sugar, and place them on the cookie sheet. (Don’t grease the cookie sheet for this recipe.)
Bake in a 375 degree oven for about 10 minutes, then remove. Let cool for at least five minutes before eating.
This is a relatively short, easy recipe, and the cookies don’t have to spend that much time in the oven, but rolling the dough in the granulated sugar can take a while. If you make this recipe at any point, I’d love to hear how it turned out!
(Until further notice, all photos will be taken with a phone. I swear my camera is hiding from me.)
Again, any constructive criticism is welcome! What’s your favorite type of cookie, and have you ever had molasses cookies?