Jenny's Soft Molasses Cookies

Cindi Bauer


A few years back, my daughter Jenny made these cookies and shared them with me. I enjoyed them very much, and even thought they'd also be great to share with others during the Christmas holiday; especially once frosted and decorated with colored sugars or sprinkles. (To make these cookies, my daughter used a Kitchen-Aid Mixer, a medium size Pampered Chef Scoop, and baked the cookies on Pampered Chef Stoneware.)

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About 5-1/2 dozen (3-inch) cookies


1 cup
crisco all-vegetable shortening
1-1/2 cups
granulated sugar
1 cup
unsulphured molasses
1 tsp.
ground cloves
1 tsp.
baking soda
1 tsp.
baking powder
1 sp.
ground cinnamon
1 tsp.
ground ginger
1/2 tsp.
salt (my daughter omitted this)
1 cup
2% milk
5-1/2 cups
unbleached flour
granulated sugar (used to dip bottom of a buttered glass into it)


1Cream together, the shortening and sugar.
2Add the eggs; beating them well.
3Mix in the molasses and the spices.
4Add the milk, mixing it into the creamed mixture.
5Now add the flour, mixing it well into the creamed mixture.
6To make the cookies, use a medium size Pampered Chef Scoop. (The medium scoop is equal to 2 tablespoons.) Scoop cookie dough onto Pampered Chef Baking Stoneware. Drop 8 scoops of cookie dough onto each rectangular stoneware.
7Butter the bottom of a beverage glass, then dip it into the sugar. (Jen used the bottom of a wine glass to flatten the cookie dough.) Flatten cookie dough with the bottom of the glass, to 1/4-inch thick. Each cookie should end up being about 3-inches in size.
8Bake cookies in a 350 degree oven for 12 minutes.
9After removing stoneware from the oven, let cookies set 2-3 minutes on the stoneware, before removing them to a wire rack to cool completely.