Molasses Sugar Cookies

Submitted by Leta8076

"Your basic molasses cookies."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 24 cookies

ingredients

• 3⁄4 cup shortening
• 1 cup sugar
• 1⁄4 cup molasses
• 1 large egg
• 2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1⁄2 teaspoon clove
• 1⁄2 teaspoon ginger
• 1⁄2 teaspoon salt

directions

1. Cream together shortening and sugar.
2. Add molasses and egg; beat well.
3. Sift together flour, soda, cinnamon, cloves, ginger and salt; add to molasses mixture.
4. Mix well; chill.
5. Form into 1-inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart.
6. Bake in moderately hot oven, 375° for 8-10 minutes.

Reviews

[Cindy Lynn]

These were wonderful Leta. I used fresh ground ginger rather than powder and I am so glad I did! My entire family raved! I also quadrupled the recipe, but ended up with more like 12 dozen cookies rather than the 8 dozen I had anticipated. They were done in exactly 10 minutes (still slightly chewy, which is the way we like them). This recipe has inspired me to try a couple different things as well. If they work out as I expect, then I'll post the final recipe and credit you for the inspiration! Thank you for sharing this recipe Leta!!!

 

[Detroit tiger fan]

Thanks for the inspiration and recipe. I used light brown sugar, 2.25 cups flour, Baked 350 for 12 minutes. I got ginger snaps cracks and all. Just what I wanted. I also used butter instead of shortening.

 

[Doods]

Wonderful cookies! I used butter flavor Crisco for the shortening. I didn't roll them in sugar but sprinkled sugar on them while they were cooling. The amount of spices were perfect. I scooped the cookies out with a small cookie scoop. I'm adding this recipe to my recipe box.

 

[ladyfingers]

An old-fashioned (and delicious) cookie. I discovered this recipe in an old "Favorite Brand Name Recipe Cookbook." It was first printed by Brer Rabbit Molasses. I always double-check Food.com for reviews before trying anything out of cookbooks nowadays--glad to see so many five stars for this one. And I agree whole-heartedly. I couldn't stop eating them. Thanks, Leta for posting.

 

[Sandi From CA]

With a few changes, these turned out really great! I first found the recipe from allrecipes which used margarine instead of shortening and doubled up the spices, so that's how I made it. I also froze the dough for 2 days before using; someone said that helped, though I can't vouch *what* it helped or even *if*. I'd found myself with simply no time to finish making them when I initially started, so into the freezer they went. ;o) They were fantastic! I'll be back for more of these, Leta!