Molasses Cookies

molasses cookies

Molasses Cookies is actually a recipe I make year round because it is one of the boys’ favourites and it keeps well in a sealed container on the counter. It is very similar to a gingersnap cookie, but soft and chewy (if stored in an air tight container on the counter). I use a Kitchen Aid Stand Mixer for all of my cookie-baking, but a hand mixer, or some elbow grease and a wooden spoon will do the trick too.

Ingredients

  • 3/4 cup Shortening (I use Tenderflake)
  • 1 cup brown sugar, packed
  • 1/2 cup white sugar, reserved
  • 1 large egg
  • 1/2 cup molasses
  • 2 1/2 flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp all-spice
  • 1 tsp nutmeg
  • Parchment paper for lining baking sheets

Method

  • Cream shortening and brown sugar together
  • Mix in egg and molasses
  • Slowly add in dry ingredients and mix well
  • Cover, and chill in the refrigerator for 1-2 hours
  • Preheat oven to 350˚
  • Roll dough into small balls and roll in the reserved white sugar to coat and place on cookie sheet lined with parchment paper
  • Bake for 9-10 minutes
  • Cookies will appear to be not done, but they are. If you cook too much, they will not remain soft once cooled. Leave on baking sheet for about a minute until set. Cookies will set as they cool.

I borrowed this Molasses Cookie recipe from Genius Kitchen, which you can find here. This is THE best Molasses Cookie recipe that I have found, and the boys beg for these year round!


Andrea resides in Calgary, Alberta, and is the proud mom to five boys between the ages of 7-23. Running mainly on coffee and sarcasm, in her spare time she enjoys listening to Canadian Rock, watching Calgary Flames hockey, reading YA Dystopian novels, and binge watching Netflix.


 

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