Soft Old Fashioned Molasses Cookies
Soft and crinkly molasses cookies with lots of spice flavor and slightly crisp edges.
Servings: 24 cookies
Calories: 108kcal
Equipment
- cookie sheet
- Mixing bowl
- Electric Mixer
- Plastic Wrap
Ingredients
- ¾ cup shortening
- 1 cup plain sugar
- 1 egg
- ¼ cup molasses
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 heaping teaspoon ground ginger
- 1 heaping teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon allspice
- ½ teaspoon cloves
- sparkling sugar for rolling
Instructions
- Beat shortening and white sugar together for 3-4 minutes,using electric mixer, until fluffy, scraping down sids as needed. Add egg and molasses and beat until well blended.
- Mix the flour, baking soda, baking powder, salt, and spices in a large, separate mixing bowl. Add the flour mixture to shortening and sugar mixture one cup at a time. Mix at low speed after each addition until just combined.
- Cover bowl with plastic wrap and chill in fridge one hour.
- Preheat oven to 350 convection bake OR 375 on regular bake. Shape into tablespoon sized balls and roll in sugar individually.
- Bake for 9-11 minutes, depending on how crisp you would like the edges. Cool on racks. Store in airtight container up to five days. (See notes for freezing instructions.)
Video
Notes
Like most cookie dough, this freezes very well. Shape, roll in sugar, and place the dough balls on a cookie sheet. Freeze on cookie sheet for a few hours, then place in freezer bag and freeze up to a few months. Add a minute or so to the baking time if baking from frozen.
You can also freeze fully baked and cooled cookies and simply defrost at room temperature.
Nutrition
Calories: 108kcal | Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 92mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Calcium: 20mg | Iron: 1mg