Prep 20 mins
Cook 10 mins
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.
- 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
- 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.
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.
Fantastic! Wasn't sure what shortening was (I'm in the UK) so I used half lard and half butter. They taste really good and my 12 year old loves them!! Many thanks!
Fabulous!!! Soft and flavorful, this recipe is definitely a keeper! Made the recipe exactly as written, and couldn't be more pleased! The spices are wonderful, and the molasses adds a depth of flavor that can't be beat-thank you for this recipe!! It is perfect for the fall season and holidays-I plan on making more to give away as gifts to my co-workers. Thanks again ! Teresa