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.
- 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
- 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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