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Soft Molasses Cookies

These cookies are soft, chewy, and packed with the comforting flavors of spices and molasses, perfect for chilly afternoons.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda for leavening
  • 1 teaspoon Ground ginger adds spice
  • 1 teaspoon Ground cinnamon adds warmth
  • 1/4 teaspoon Ground cloves or nutmeg optional for extra flavor
Wet Ingredients
  • 3/4 cup Crisco or vegetable shortening acts as a substitute for butter
  • 1 cup White sugar can also use brown sugar
  • 1/2 cup Unsulphured molasses do not use blackstrap
  • 1 large Egg to bind ingredients together

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine flour, baking soda, ginger, cinnamon, and cloves. Set aside.
  3. In a separate bowl, cream together Crisco and sugar until fluffy.
  4. Add molasses and egg to the Crisco mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
Baking
  1. Chill the dough in the freezer for 20 minutes.
  2. Scoop the dough onto a baking sheet lined with parchment paper, spacing them apart.
  3. Roll each scoop in sugar before baking for added sweetness and a sparkly finish.
  4. Bake in the preheated oven for 10 minutes, taking them out when they look slightly underdone.
  5. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container layered with parchment. Tuck a slice of bread in to keep them soft. Cookies stay good for five days on the counter, or freeze for 2-3 months.