Recipe by DogAndCatDoc
My mom made these every holiday season when I was growing up. While the adults would dip them in coffee (which is delicious), the kids would gobble them up plain. These can also be made ahead of time and put in freezer.
Top Review by Enchantress
This recipe is INSANELY good. This was my first time making molasses cookies and decided to go with something plain and simple like this recipe. I only had blackstrap molasses on hand and the flavour it gave the cookie was sooo sinfully good. I didn't have the tools to pipe the dough out with so I shaped them into marbles and flattened them out on the baking sheet nice and thin. I left them to bake slightly longer and they turned out crispy and somewhat chewy at the same time, it was a hit with everybody. Definitely one of my favourite recipes, thank you! (I made some extra thin and those were crispy all the way, loved those as well!)
- 1 cup sugar
- 1 cup molasses
- 1 cup margarine
- 2 tablespoons white vinegar
- 1⁄8 teaspoon salt
- 1 tablespoon cream or 1 tablespoon half-and-half or 1 tablespoon milk
- 1 tablespoon baking soda
- 4 cups flour
Directions See How It's Made
- Cream sugar, molasses, margerine and vinegar together using electric mixer or blender.
- Add dry ingredients and mix well.
- Place cookie dough in fridge until just chilled but not too cold, as you will need to put it through a cookie press.
- Preheat oven to 350 degrees.
- When dough is a workable consistency, put in cookie press and use the cookie bar tip (straight line with grooves or teeth on one side) to make bars about 4 inches long on cookie sheet.
- Place cookies about one inch apart.
- Bake 7-10 minutes- will still be soft.
- Let stand in pan a few minutes before trying to remove.
- Place on wire racks to cool.