What recipe list would be complete without a Classic Molasses Cookie Recipe? They have a deep spice flavor, very much like gingerbread. They’re great for baking during the holidays, when you want the house to fill with the scent of warm spices.
We find it amazing how a certain scent can remind you of a time or place in the past. The smell of these large crispy Molasses Cookies remind us of of Grandma’s house on a Sunday afternoon.
Molasses Cookie Recipe
- 1/2 cup Butter, softened
- 1/2 cup firmly packed brown sugar
- 1/4 cup shortening
- 3/4 cup molasses
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Sugar for dipping
- If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
- Beat with an electric mixer, the butter, brown sugar, shortening, molasses and egg in a large bowl until creamy (about 3 minutes). Stop to scrape down sides of the bowl with a rubber spatula as you go along.
- Reduce speed to low; add flour, baking soda, cinnamon, ginger, salt and cloves. Beat until well mixed. Cover; refrigerate until firm (1 to 2 hours).
- Heat oven to 375° F.
- Shape dough into 1 1/2-inch balls; dip one side of ball in sugar.
- Place 2 inches apart, sugar side up, onto ungreased cookie sheets.
- Flatten balls slightly with bottom of a glass.
- Bake for 8 to 11 minutes or until set. If you are baking with two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
- Remove to wire racks to cool completely.
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