Here’s my mother’s family-famous recipe for Molasses cookies. Why should just our family be so blessed?
Ingredients:
1.5 cups of shortening or plant-based butter (softened); if you use dairy-based butter, cookies will be flatter but no less tasty!)
1 cup sugar
1 cup brown sugar
One half cup molasses
2eggs
4.5 cups of flour
4 teaspoons baking soda
1 Tablespoon of ginger
2 teaspoons of cinnamon
1 teaspoon of cloves
1 teaspoon of salt
Mix dry ingredients and set aside.
Mix wet ingredients.
Mix wet and dry ingredients together and place them in the fridge for a minimum of two hours. (Overnight is fine, too.)
Preheat oven to 350 degrees.
Roll refrigerated ingredients (cookie dough you made) into cookie-size balls. (The bigger the ball, the longer they’ll have to bake. One hefty teaspoon of cookie dough is what my sister uses to make 2″ cookies.)
Dip one side of each cookie ball in sugar, place on cookie sheet sugar-side up, tap a bit of water onto top of sugar with two fingers. (This will make the molasses cookies crack on top when baked.)
Bake for 8-10 minutes. THE ABOVE RECIPE WILL MAKE A HUGE BATCH — 4 dozen cookies. You can always freeze the rest for later, or halve the ingredients and get fewer cookies. But if you’re serving a family, they will want to take some home, and the recipe!
Yes, they’re fattening. Yes, you should eat in moderation. Yes, that’s practically impossible. But once a year, at Thanksgiving or Christmas, I say GO FOR IT!
Top photo is how they turn out using dairy butter. Flat but equally delicious. Lower image is more what they will look like if you use Crisco shortening or plant-based butter. The lower image is also gluten-free; the recipe above is NOT gluten-free, but you can use gluten-free ingredients and still get a mighty tasty molasses cookie!
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