Recipe by ellie_
Simple-to-make molasses cookies are a great lunch box or after school snack. Recipe source: Bon Appetit (October, 1990). Prep time includes refrigeration time.
Top Review by breezermom
Loved these! They are like a soft gingersnap. Shared them at work, and they were a big hit. Had to put some in the freezer for a doc that is out of town right now....she will love them! I'll let you know how they freeze. Thanks for sharing! Made for Rookie Tag game.
- 3⁄4 cup Crisco or 3⁄4 cup other vegetable shortening
- 1 cup sugar
- 1⁄4 cup molasses
- 1 egg
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon salt
- 1 pinch nutmeg
- additional sugar, for coating cookies before baking
Directions See How It's Made
- Preheat oven to 375°F.
- Spray cookie sheets with cooking spray.
- Melt shortening in small saucepan over low heat.
- Pour melted shortening in large bowl and let stand until cool.
- Mix in 1 cup of sugar, molasses and egg.
- Combine dry ingredients (flour-nutmeg) together.
- Stir into shortening/sugar mixture.
- Cover and refrigerate dough for at least 10 minutes.
- Pour additional sugar (about 1/4 cup) in bowl.
- Shape dough into 1-inch balls and roll in sugar to coat.
- Place cookies on prepared cookie sheets, 2 inches apart.
- Bake cookies 8-10 minutes or until barely set (will finish setting as they cool).
- Transfer cookies to wire rack to finish cooling.