Molasses Cookies
This recipe is great year round, but it’s especially inviting in autumn and winter months. When the kitchen is laden with the fragrance of molasses, cinnamon, cloves, and nutmeg, we know that “cozy” is here. Ask me how I know! I got this recipe from my friend Cindy Hilty, and I can’t begin to tell you how many years it’s been or how many batches of these cookies I’ve made.
Mixing the cookies is easy. You will probably not need directions, but if you do, start with creaming your sugar and butter; then add the molasses and eggs. The dry ingredients come next. The main key to success with these cookies is to follow the baking time exactly. Of course, if you have a convection oven, you might want to bake them a minute or two less. These cookies freeze well and are great dunked in a glass of milk!
Roll the dough into balls (and if you have kiddos in the house, let them help you with this) then roll into sugar and bake. The main key to success with these cookies is to follow the baking time exactly. Of course, if you have a convection oven, you might want to bake them a minute or two less. These cookies freeze well and are great dunked in a glass of milk!
Molasses Cookies
Ingredients
- 1/2 cup soft butter
- 1/2 cup solid shortening
- 1 1/2 cups sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups flour
- 2 1/4 tsp. baking soda
- 2 1/4 tsp. ground ginger
- 1 1/2 tsp. cloves
- 1 1/2 tsp. cinnamon
Instructions
- Cream butter, shortening, and sugar
- Add molasses and eggs and beat some more
- Mix dry ingredients together
- Add dry ingredients to butter/molasses mixture
- Roll into balls and dip in granulated sugar
- Place on greased cookie sheet and press the top of the ball down just a smidgeon.
- Bake at 350 for 11 minutes
