Prep 20 mins
Cook 11 mins
Another way to use up that milk once it turns. The result is a pillowy soft cake-like cookie with a delicate molasses and spice flavor. If milk never turns at your house, the you can make your own by placing a tablespoon of vinegar in a measuring cup and filling to level with milk. Let that sit for 10 minutes and you have soured milk.
- Beat together the sugar and shortening until the sugar crystals have begun to break down, about 2 minutes. Beat in the egg and molasses until just combined.
- In a smaller bowl mix together the flour, baking soda, cinnamon and cloves.
- Mix the dry mix and sour milk into the wet bowl in alternating thirds. Fold in raisins, if using.
- Chill the dough for two hours or more.
- Drop by rounded tablespoons onto an ungreased baking sheet. Bake at 400 degrees for 11 minutes.
- Remove from oven an place on a cooling rack. Allow the cookies to cool and dust with powdered sugar.
- Note: For best results allow your baking sheet to fully cool before using between batches.
Fantastic flavor--though I did have a bit of trouble getting them to finish without burning...I think that "cool" the cookie sheet tip is vital. But overall, very soft, moist, tasty cookies--a great alternative to the same old standards. Thanks for the recipe!
I was trying to use up the last of my molasses, and this was the perfect recipe for that! The cookies were nice, soft, and chewy, with a subtle flavoring; not overpowering like other cookies I've had. I halved the recipe (using 1 medium-sized egg) with no problems. Delicious!
Maybe I did something wrong (maybe the raisins are what keep the cookies moist?), but I got really really dry cookies. They're not burnt (actually quite fluffy and soft), just so dry you have to drink something while you eat them or the whole cookie gets stuck in your throat. They're also a lot cakier than they look in the picture - which is more of a personal preference thing. I dislike cake-cookies, but other people love them. Their flavor is good, though.