Old Fashioned Molasses Cookies

I’ve been making these cookies for over 35 years. These Old-Fashioned Molasses Cookies have a crunchy outside and a chewy inside, With a hit of cinnamon and ginger.

These Old-Fashioned Molasses Cookies are a undeniably a family favorite! Whether it’s for family or friends, to special events, these cookies are definitely a crowd pleaser and always the first to disappear!! They are especially great for freezing and sending through the mail!

So, for your next Christmas party try making a batch of theses wonderfully delicious Old-Fashioned Molasses Cookies!

Ingredients:

1 cup Crisco shortening

1 ½ cups granulated sugar

2 eggs, large

1 cup molasses

4 cups all-purpose flour

4 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

Granulated sugar, sanding sugar or turbinado sugar, for rolling cookie dough.

Oven:

Pre-heat your oven to 350°F.

Cookie Sheet:

Grease or . line 2 baking sheets with parchment paper.

Creaming.....

In a mixer bowl, cream shortening and sugar,cream: mixing 3 minutes.

Eggs:

Add eggs, one at a time, mixing to combine before adding the next egg. Cream together with sugar and shortening.

Mollasses:

With mixer on setting on low, slowly add the molasses, then turning the mixer speed up to med/high, mix to combine.

I use “Grandma's Original Molasses”, which is found in most of the grocery stores.“Grandma's Original Molasses” is lighter in color and tends to have a nicer flavor.

Dry Ingredients:

In another bowl sift flour. To the flour in bowl, add baking soda, salt, cinnamon, and ginger then mix, to evenly combine flour with spices.

Combining the Wet and Dry Ingredients:

The add flour mixer back into sifter, then sift the flour mixer to the sugar mixture.
Wits the mixer's setting set on low, slowly mix (to avoid a mess in your kitchen), then turning the mixer speed up to medium to mix only to combine, stopping to scape the sides of bowl.

Do not over mix the dough, it will toughen!

Chill:

If your cookie dough is too sticky, don’t add more flour just cover and chill for 30 minutes to stiffen.

Rolling... Rolling... Rolling!!

Place granulated sugar or turbinado sugar, in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is too sticky, chill 30 minutes).

Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.

Into the Oven We Go!

Bake the Old-Fashioned Molasses Cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (if you over baked the cookies, they won’t be chewy), 12–15 minutes, or until the tops of the cookies have crinkles and are barely dry. (They will look a little underdone).

And Out of the Oven We Come : }

Remove the Old-Fashioned Molasses cookies from oven, cool on sheet 2 mins, before removing to cool completely on a wire cooling rack..
This Old-Fashioned Molasses cookies can be stored in an airtight container for up to a week.