Prep 15 mins
Cook 11 mins
Pour a tall glass of milk and enjoy!
- 1⁄2 cup softened butter or 1⁄2 cup margarine
- 1⁄2 cup Crisco shortening
- 3⁄4 cup white sugar
- 3⁄4 cup brown sugar
- 1⁄2 cup molasses
- 2 large eggs, lightly beaten
- 4 cups flour
- 1⁄2 teaspoon salt
- 2 1⁄4 teaspoons baking soda
- 2 1⁄4 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cloves
- 1 1⁄2 teaspoons ground cinnamon
- Preheat oven to 350°.
- In a large mixing bowl, cream together butter, shortening and sugars until light colored and fluffy.
- Beat in molasses and eggs; set mixture aside.
- In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon.
- Blend thoroughly with wire whisk.
- Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
- Roll dough into 1 1/2-inch balls.
- Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet.
- Bake at 350° for 11 minutes.
- Do not overbake.
- Cool on wire rack.
- To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers.
- These cookies also freeze beautifully.
i just made these cookies-- delicious! i substituted 2 c. whole wheat flour for 2 c. of the flour, and they turned out great. i don't think they're going to last very long around here.... thanks for the recipe!
If you like molasses cookies, these are the ones to try. I have an elderly friend who I make these for quite often as they are his favorite cookie. I use all white sugar and a lot of times substitute all-spice for the cloves since I'm not crazy about cloves. I also roll the whole cookie in sugar, not just the top. I store them in a cookie tin and they stay nice and soft. YUM!
I made these for a friend who thought a good cookie needs chocolate. Now she requests these when she visits. They stay fresh and soft for quite a few days.