I love these cookies! Someone might call them Gingersnaps but they aren’t…the molasses is distinct in their flavor and does compliment the ginger perfectly.
They are something we make in the fall and serve with apples but are also a staple in our Christmas cookie jar. They are best if they aren’t allowed to completely dry out…crisp on the outside and chewy on the inside…perfect!
Yield: 4 dozen
Molasses Cookies
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 1 cup butter
- 1/2 cup shortening
- 1 3/4 cup sugar
- 2 eggs
- 1/2 cup molasses
- 4 cups flour
- 4 tsp. baking soda
- 2 tsp. ginger
- 2 tsp. cinnamon
- 1 tsp cloves
- 1/2 tsp salt
Instructions
- Cream Crisco with butter; add sugar, eggs and molasses and cream together.
- Sift together dry ingredients and add to creamed ingredients
- Roll into 1 inch balls; roll in raw sugar granules
- Place on lightly greased cookie sheets
- Bake 375 degrees for 8-10 minutes
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