old fashion molasses cookies
I like cookies… heck, what’s not to like! But if you like your cookies on the chewy side (I’m not a cookie snob. I’ll take them anyway I can get them) then these are for you. The cracked and craggy structure, the heady molasses aroma and the bite from the ginger, coupled with subtle brown-sugar sweetness come together in this chewy cookie concoction that is sure to win 1st prize at your house so give them a try! - Geoffry
prep time
15 Min
cook time
15 Min
method
Bake
yield
2 dozen
Ingredients
- 4 cups ap flour
- 1/2 teaspoon kosher salt
- 2 1/4 teaspoons baking soda
- 1 teaspoon ground ginger
- 2 teaspoons finely chopped crystallized ginger
- 1 1/4 teaspoons ground cloves
- 1 teaspoon ground cinnamon
- 1 stick unsalted butter, softened
- 1/2 cup vegetable shortening
- 3 1/2 cups dark brown sugar
- 1/2 cup unsulfured molasses
- 2 - large eggs
How To Make old fashion molasses cookies
-
Step 1Preheat oven to 325°F. In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon. In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well. In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls (I find that a standard Ice-cream scoop does a great job) and roll in sugar. On baking sheets lined with parchment paper, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar. (6 cookies will fit on a sheet.) Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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