Recipe by buckeye1953
This recipe has been handed down in our family since World War II and it remains a favorite with the grandkids today. Do not substitute anything for the melted shortening; your results will not be as good. If you prefer a crispier molasses cookie, bake one minute longer. These cookies freeze well (if you can keep your family from eating them up first!)
Top Review by Charlotte J
This was a nice chewy if baked for 8 minutes. When baked for 9 - 10 it was a nice crunchy cookie. I did not flatten the dough down on the cookie sheet. So a person has to watch so they don't roll away. This was made for Preemie Care Center during Fall 2011 PAC
- 3⁄4 cup shortening, melted and cooled
- 1 cup sugar
- 1⁄4 cup molasses
- 1 large egg
- 2 cups flour
- 2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 cup sugar
Directions See How It's Made
- Preheat oven to 375 degrees. Melt shortening and allow it to cool.
- In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
- Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
- Chill dough about half an hour or until firm.
- Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
- Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
- Cool on racks before storing.