One thing I look forward to every year is our family’s Molasses Sugar Cookies. No holiday season would be complete without them. Growing up I loved helping my mom lick the beaters and rolling the dough in sugar. It didn’t matter where we spent the holidays, molasses cookies would take a main place at the dessert table.
No sense in reinventing the wheel. Here is the original recipe card my mom used, and still uses to this day. There’s lots of memories in those spice stains. We won’t even discuss how many batches I’ve made and consumed since Thanksgiving.
You will see lots of molasses cookie recipes floating around. The one difference I’ve noticed is these come out flatter and it’s easy to make them crispy. My husband prefers them chewy so I tend to make 2 batches. The first batch goes in for 10-11 minutes and cools some time on the sheets. The second batch goes in for 8-10 minutes and is cooled on the racks. I’m left with a good variation of crispy and chewy.
What holiday baking traditions does your family have?
Molasses Sugar Cookies
Slightly chew with a crispy edge. Perfectly spiced with molasses, cloves, ginger, and cinnamon.
Ingredients
- 3/4 c. shortening
- 2 c. flour
- 1 c. sugar
- 1/2 tsp. cloves ginger, salt
- 1/4 c. Molasses
- 1 tsp. cinnamon
- 2 tsp. baking soda
Instructions
- Melt shortening saucepan over low heat. Cool.
- Add sugar, molasses and egg: beat well.
- Sift flour, soda cloves, ginger, cinnamon and salt; add to first mixture, mix well
- Chill for at least 1 hour. For a crispier cookie, chill for 24-48 hours.
- From 1" balls, roll in sugar. Place on line cookie sheet.
- Bake at 375 for 8-10 minutes
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