Kevin recently declared that his favorite cookie is a molasses cookie. I myself have always loved spiced cookies such as gingersnaps and molasses sugar cookies--though most of my peers shy away from this genre of treat. (That is, they are our grandparents' favorites!) Immediately I was on the hunt for a great recipe--one that combined just the right spice with the perfect softness (at Kevin's request). This recipe is great! Kevin rated them an 8 on a scale of 1-10 (knowing I'll probably keep improving them!) Though I may still try other recipes (cause that's just what I do...) this one will remain in my arsenal. I hope you love them too!
1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1/4 cup molasses (tip: measure in a glass measuring cup--sprayed with cooking spray!)
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated sugar, for decorating
Mix brown sugar, margarine, shortening, molasses, and egg in large bowl. In a separate bowl, use a whisk to combine remaining ingredients (except granulated sugar). Add slowly into creamed mixture until thoroughly combined. Cover and refrigerate at least 1 hour until chilled. (Note: my dough was in the fridge for at least 2 hours and was still sticky to roll. It may be necessary to add up to an additional 1/2 cup flour.)
Heat oven to 375 degrees. Shape dough into 1 inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 11 minutes or just until set. Cool slightly on pan and then remove from cookie sheet to cool on a wire rack.
Yields: about 3 dozen cookies.
1 cup packed brown sugar
1/2 cup margarine or butter, softened
1/4 cup shortening
1/4 cup molasses (tip: measure in a glass measuring cup--sprayed with cooking spray!)
1 egg
2 cups flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp salt
Granulated sugar, for decorating
Mix brown sugar, margarine, shortening, molasses, and egg in large bowl. In a separate bowl, use a whisk to combine remaining ingredients (except granulated sugar). Add slowly into creamed mixture until thoroughly combined. Cover and refrigerate at least 1 hour until chilled. (Note: my dough was in the fridge for at least 2 hours and was still sticky to roll. It may be necessary to add up to an additional 1/2 cup flour.)
Heat oven to 375 degrees. Shape dough into 1 inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet. Bake 10 to 11 minutes or just until set. Cool slightly on pan and then remove from cookie sheet to cool on a wire rack.
Yields: about 3 dozen cookies.
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