Recipe by Mimi in Maine
The biggest and softest molasses cookies I have ever had. I have tried many recipies and these are the best. The secret is the 1/4 cup of Black Strap molasses, added to the regular molasses. Once I found these, about 20 years ago, I don't make any other kind. My family and friends love them. If you love soft molasses cookies, you'll love these. And yes, the recipe is correct--no eggs, yet they are still the softest.
Top Review by Marcy C
These are the best molasses cookies ever.. Made these last night to go on my cookie tray's for Christmas. Well most of them! Some went in the freezer, the rest are for eating now. Easy to roll and cut. Just decorated some with a little frosting and the rest with sugar. Thanks MImi
- 1 cup sugar
- 3⁄4 cup molasses (regular)
- 1⁄4 cup blackstrap molasses (get it in a health food store)
- 1 cup shortening, melted
- 1 cup milk
- 2 tablespoons vinegar
- 3 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ginger
- 2 teaspoons cinnamon
- 1⁄8 teaspoon clove
- 5 cups flour
- extra sugar, for sprinkling
Directions See How It's Made
- Mix the milk and vinegar and set aside for a minute.
- In a large bowl mix well the sugar, both molasses and shortening (if you don't have the Black Strap you can use the regular but the taste is much better with the black strap).
- Add the milk and vinegar mixture.
- Add the dry ingredients mixing well.
- Refrigerate for 1 hour.
- Roll out on a floured board and cut in circle the size you want (I usually do one about 3 inches).
- Sprinkle the tops with some sugar.
- Bake in a 375 degree oven for about 7-8 minute.
- Don't overbake them, just till done.