These molasses cookies are reminiscent of ginger bread cookies but they are soft and chewy with a nice sugary crust. The addition of spices like ginger, cloves, allspice and cinnamon make this a perfect Holiday season treat.
I make these molasses cookies with vegetable shortening but you can definitely use butter if you prefer. We eat these once a year so I am not too worried about all the bad rap vegetable shortening has lately.
The dough for these cookies is very soft so it will need to be refrigerated for a minimum of 2 hours. This is important so make sure to allot the appropriate time so you are not surprised.
This is what you are going to have to do for these highly enjoyable molasses cookies:
Makes 45 cookies
¾ cup vegetable shortening
1 cup brown sugar
¼ cup molasses
¼ tsp. salt
1 tsp. baking soda
¼ tsp. ground cloves
1 tsp. allspice
1 tsp. ground ginger
1 tsp. ground cinnamon
2 ¼ cups flour
Sugar for topping
Cream the shortening, brown sugar, molasses and egg in a large bowl. Add the dry ingredients and mix until uniform. Form into a ball, wrap in plastic and refrigerate for at least 2 hours.
Heat oven to 350 degrees. Line baking sheets with parchment paper or a silicon mat. Spread some sugar on a plate.
Remove the dough from the refrigerator. Form little balls – you can use a cookie scoop to have uniform sizes. Place the dough ball on the sugar and press in onto one side. Place the cookie on the sheet sugar side up. Gently press it down. Place them on the sheet an inch apart from each other.
Bake the cookies for about 10 to 12 minutes. Remove them from oven when they start to lightly brown. Allow cooling on sheet for 4 to 5 minutes. Move to a wire cooling rack. Cool down completely.
Serve and enjoy! These will keep for a week in an airtight container at room temperature.
5 cookies – CALORIES 362.40 ; FAT 16.88 grs (sat 4.23; mono 3.57; poly 8.25); PROTEIN 3.99 grs ; FIBER 1.07 grs; CARBS 48.16 grs; CHOLESTEROL 20.66 mg; IRON 2.16 mg; SODIUM 221.11 mg; CALCIUM 43.91 mg