1/1 Photo of Earthquake Cookies
1 hr 30 mins
My family and friends expect me to bake them every year at Thanksgiving and/or Christmas, and they get very upset with me when I don't. But baking them is fun, and they taste great! The recipe was initially printed in the Dallas Morning News (mid-70s) as part of a "Junior Chef" summer program for kids.
My Private Note
Units: US | Metric
- 1Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy.
- 2Add the egg and the molasses and beat well.
- 3Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well.
- 4Add the flour mixture to the shortening mixture and mix well.
- 5Refrigerate the dough for at least 1 hour.
- 6Preheat the oven to 375°F.
- 7Shape the dough into 1-inch balls.
- 8Roll each ball in granulated sugar.
- 9Place the balls 2-inches apart on an ungreased cookie sheet.
- 10Bake the cookies at 375° for 8-10 minutes or until lightly browned.
- 11Remove from the oven and allow them to cool slightly (about 2 minutes).
- 12Remove from the cookie sheet to wire racks to cool completely.
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Nutritional Facts for Earthquake Cookies
Serving Size: 1 (756 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 56.3
- Calories from Fat 24
- Total Fat 2.6 g
- Saturated Fat 0.6 g
- Cholesterol 3.5 mg
- Sodium 53.5 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 0.1 g
- Sugars 4.1 g
- Protein 0.5 g