I've always loved soft Molasses cookies, and they are also some of my Dad's favorites, so naturally I had to learn how to make them. These really are great! Molasses cookies have everything, a little crunch, a great flavor and they are chewy! If you haven't figured it out by now, the chewy ones are always my favorite. Now, molasses isn't for everyone, but if you do enjoy it, you will definitely fall in love with these sweet little treats.
A few years ago was the first time I made these, and after trying them, they became a part of my Christmas cookie rotation. My dad hadn't had a molasses cookie in a while and came over with a bottle of Blackstrap Molasses, and mentioned he wouldn't mind if I tried to make some cookies with it. So, that's indeed what I did.
Molasses Cookies
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3/4 cup - Vegetable Shortening
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1 cup - Packed Brown Sugar
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1 - Large Egg
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1/2 cup - Molasses
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2 1/2 cup - All Purpose Flour
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1/2 tsp - Salt
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2 tsp - Baking Soda
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1 tsp - Ground Cinnamon
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1 tsp - Ground Ginger
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1 tsp - All Spice
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1 tsp - Ground Nutmeg
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3 tbsp - Coarse Sugar to coat cookie dough
In a small bowl, sift together flour, salt, baking soda and spices. Set this aside for now. In a large mixing bowl, cream together shortening and brown sugar, then add your egg and molasses. Continue to mix for about one minute, or until everything is well combined. Next, you will slowly add in the dry ingredients and mix until just combined. Cover the dough and chill in the refrigerator for at least two hours before baking.
After the dough has chilled for at least two hours, you are ready to prepare the cookies. Start by preheating the oven to 350°, and lining two baking sheets with parchment paper or silicone mats (Tip: I used these Baking Mats to keep my baking sheets looking new). Next, roll dough into balls about an inch and a half in diameter and roll the balls in coarse sugar to coat them evenly. The coarse sugar will add an amazing crunch to the outside of the finished cookie. Once the dough is evenly covered in sugar, place on your prepared baking sheet about two inches apart. Bake at 350° for 9-10 minutes, the cookies will spread slightly and start to have a crackle appearance.
Remove the cookies from the oven once they are done baking and leave on the cookie sheet for at least a minute before transferring to a cooking rack. Cool completely, then store in an airtight container. These are good right out of the oven, but they are almost better the next day... the cookies get a little more chewy as they sit. Try these out, I think you will all really love them. Thanks for baking with me and Happy Holidays!
Ashley Tuttle
