These cookies just taste like the holidays with the warmth and the flavors from all their spices. I declare these my new favorite holiday cookie. They were my 2015 Holiday Cookie of the Season.
I made these cookies quite a few times over the holidays.
Btw, Sorry, I’m just now getting around to posting this recipe. The word “soon” is getting to be a dirty word around my house. I’ve been busy with the births of two new nieces, birthdays, and the holidays.
Let me just say, If you love molasses, you will love these cookies. And even if you’re not sure if you will love them, just try ’em. I was a little skeptical that I would like them. But I tried them and boy am I glad I did. I LOVE these cookies!
I first came across this recipe at themamasgirls.com. I was looking for a molasses cookie recipe for my Dad. He loves molasses cookies. The only thing I changed about this recipe was what I rolled the cookies in. I really wanted to be able to taste all the spices and molasses in the cookies , so I just rolled them in regular granulated sugar.
- 1 c. sugar
- ¾ c. shortening
- 1 egg
- ¼ c. molasses
- 2 c. flour
- 1 ¾ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon salt
- With an electric or stand mixer, cream together the sugar and shortening until light and fluffy.
- Add egg and beat until light and fluffy again.
- Mix in the molasses and beat until well combined.
- In another bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt. Mix flour, spices and leavenar together well.
- After the dry ingredients are mixed together. It is time to add them to the molasses, egg, shortening mixture.
- After the cookie dough is all mixed together, it is time to chill the dough.
- Chill the dough for at least a few hours or overnight. (It needs to be firm so you can roll it into a ball then in the sugar.)
- After the dough has chilled, roll the chilled dough into 1” balls (or however big your cookie scoop makes them) and then roll the balls in the granulated sugar.
- Place the balls of dough onto an ungreased parchment lined baking sheet (or silpat) 2” apart (they will spread.) Don't smush them down.
- Bake at 375° for 8 – 10 minutes. Don't let the cookies brown or they will get hard!
- Allow the cookies to remain on the baking sheet for a couple of minutes after removing from the oven.
- Transfer the cookies from the baking sheet with a metal spatula to a wire rack for cooling.
- Don't flatten or smush the cookies, or you will lose the crinkle looking texture.
If you like those cookies, you might want to try these.
These are my mum’s favourite! I will remind her to do them again!