Spiced Molasses Cookies
The Inspiration…
Every December I make a list of all the Christmas cookies I’d like to bake. Each year this Spiced Molasses Cookie tops the list. It is easily my favorite cookie, that I don’t keep in reserves just for Christmas. I make a batch of these every few months. This specific recipe might be a common one, but in my mind, it will always be “Grandma’s” recipe. You might be wondering why this is my favorite cookie. The dough comes together in less than 5 minutes. The warm spices like ginger, cinnamon, and clove are flavorful and comforting. The sugar you roll the dough in before baking slightly caramelizes on the bottom, but the inside of the cookie is soft and chewy. When they bake, they make your entire house smell like Christmas. The real question is, will they be your favorite, too? Let’s find out!
Start by creaming together your shortening (aka Crisco) and sugar. Then you can add your molasses and egg. Make sure you beat this together well using a hand or stand mixer. Add in your dry ingredients, flour, baking soda, cinnamon, ground ginger, cloves, and salt. Mix everything well. Scrape the sides of the bowl down and form the dough into a mound. Cover tightly with plastic wrap, so that the wrap is actually touching the dough. Chill this dough for at least 2 hours.
When you’re ready to bake, preheat your oven to 375 degrees and line two baking sheets with parchment paper, or grease them if you prefer. Scoop your dough into 1-inch balls, roll between your hands to make a ball, and then roll it in granulated sugar.
I like to put 8 cookies on a pan to give them space to spread out. Bake for 8 minutes. Let cool on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely. These are my favorite while still warm. But they really are just as good for the next few days if you keep them in an airtight container or Ziploc. Enjoy with a hot cup of coffee or tea. These really are Christmas in a cookie!
Spiced Molasses Cookies
Ingredients
- ¾ cup shortening
- 1 ¼ cup granulated sugar, divided
- ¼ cup molasses
- 1 large egg
- 2 cups flour, sifted
- 2 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp salt
Instructions
- Start by creaming together your shortening (aka Crisco) and 1 cup of the sugar. Reserve the last 1/4 cup sugar for rolling the dough.
- Then add your molasses and egg. Make sure you beat this together well using a hand or stand mixer.
- Add in your dry ingredients: flour, baking soda, cinnamon, ground ginger, cloves, and salt. Mix everything well.
- Scrape the sides of the bowl down and form the dough into a mound. Cover tightly with plastic wrap, so that the wrap is actually touching the dough. Chill this dough for at least 2 hours.
- When you’re ready to bake, preheat your oven to 375 degrees and line two baking sheets with parchment paper, or grease them if you prefer.
- Scoop your dough into 1-inch balls, roll between your hands to make a ball, and then roll it in the reserved granulated sugar.
- I like to put 8 cookies on a pan to give them space to spread out.
- Bake for 8 minutes.
- Let cool on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories
161.81Fat
7.37Sat. Fat
1.84Carbs
23.03Fiber
0.4Net carbs
22.63Sugar
14.24Protein
1.46Sodium
172.68Cholesterol
8.45Nutrition information is calculated using an ingredient database and should be considered an estimate.