Soft molasses cookies with crisp exteriors loaded with warm cozy spices. They make wonderful holiday gifts!
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
Total Time 31 minutesminutes
Servings 39
Ingredients
1cup(200g)dark brown sugar, packed
¾cup(138g)vegetable shortening, at room temperature
¼cup(85g)unsulphured molasses
1largeegg, at room temperature
2 ¼cups(292g)all-purpose flour
2teaspoonsbaking soda
1teaspoonground cinnamon
1teaspoonground ginger
½teaspoonground cloves
¼teaspoonsalt
¼cup(50g)granulated sugar, for rolling
Instructions
Preheat the oven to 325°F. Line 2 baking sheets with parchment paper; set aside.
In a large mixing bowl, beat together the shortening and sugar until fluffy and blended. Beat in the molasses and egg.
In a separate bowl, combine all of the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir with a whisk. Slowly stir the dry mixture into the molasses mixture just until dough forms.
Roll the dough into 1 tablespoon sized balls, rolls the balls into the remaining sugar, and place them 2 inches apart on a parchment-lined baking sheet.
Bake for 13-16 minutes, until the cookies look dry and set.
Cool the cookies on the pan for 5 minutes before transferring them to a wire rack to cool completely.
The cookies will remain fresh for 1 week stored in an airtight container at room temperature.
The cookie dough can be made up to 3 days in advance. Cover tightly and store in the refrigerator. Bring to room temperature and continue the recipe instructions.
Baked cookies can be frozen for up to 3 months.
Cookie dough can be rolled into balls and frozen for up to 3 months. Roll frozen dough balls in sugar and bake as directed. You may need to add an additional minute or two to the bake time.