If you’re looking for a cozy dessert to enjoy with warm cocoa this winter, then give this molasses cookies recipe a try! You will absolutely love how these soft cookies taste. Made with blackstrap molasses, warming ginger, cinnamon and clove, these homemade molasses cookies are perfect for sharing with friends, family and co-workers.
Adapted by my friend, Bambi, from the giant ginger cookies recipe found in Better Homes and Gardens Test Kitchen Favorites, this molasses cookies recipe does it right with extra spices to warm your stomach and heart.
Homemade Molasses Cookies Recipe
Yields about 24 molasses cookies.
Ingredients:
2 1/4 cups all purpose flour
4 teaspoons ground ginger
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/8 teaspoon sea salt
3/4 cup butter flavored shortening
3/4 cup white granulated sugar
1 1/4 cup brown sugar
1 1/2 teaspoons vanilla extract
1 egg
1/4 cup blackstrap molasses
2 tablespoons regular or coarse sugar
Directions:
Combine the flour, ginger, baking soda, cinnamon, cloves and salt in a medium bowl. Set aside.
In large mixing bowl beat the shortening with an electric mixer on low for 30 seconds. Then slowly add 3/4 cup granulated sugar and the brown sugar, beating until fluffy. Add the egg, vanilla extract and molasses and beat well. Then stir the flour mixture into the egg mixture.
Shape the molasses cookie dough into 1 1/2-inch balls using a heaping tablespoon of dough for each ball. Then roll the balls in the two tablespoons of sugar and place onto ungreased cookie sheets about 2 1/2 inches apart.
Bake at 350°F in a preheated oven for about 10 minutes, taking care not to overbake. (They should still be puffed after baking.) Then let stand on the cookie sheets for 2 minutes before transferring to a wire rack. Allow to cool.
You can download and print this molasses cookies recipe here in PDF format (as pictured below.)
You can discover more drink and food recipes at Soap Deli News here. Or follow my Recipes Pinterest board for more great recipe ideas.
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