Rolled Molasses Cookies

Recipe by Carol
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 72
YIELD: 72 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • If you want to use vegetable shortening instead of lard, increase the amount by 1/2 cup I have never done this.
  • (I add cinnamon too).
  • Cream lard, sugars; add eggs, salt, spices, and baking soda.
  • Add molasses and beat well, add water slowly.
  • Stir in enough flour to make a dough stiff enough to roll.
  • (I chill dough for a few hours) Roll 1/4 inch thick (or thicker if you want cake-y cookies) and you may sprinkle with extra sugar.
  • Cut cookies, place on ungreased cookie sheets, bake in a 400 oven for 8 to 10 minutes.
  • They are done when you can press down with a finger and leave a dent.
  • Cool on wire racks.
  • I prefer to gauge doneness by looking at the underside of the cookie and seeing how brown it is.
  • If you want a cake-y cookie, don't let the cookies get dark browned, you want them golden, dark tan.
  • Baking time will vary with the size of your cookies too.
  • Small ones take a lot less time to bake.
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