Molasses cookies were a staple in my house growing up. Often confused with ginger snaps, molasses cookies are distinct in that when cooked right, should have a slightly gooey center.
Ingredients
| Ingredient | Amount |
|---|---|
| Shortening | 3/4 cup |
| Sugar | 1 cup |
| Preferred Molasses | 1/4 cup |
| Egg | 1 |
| Salt | 1/2 tsp. |
| Flour | 2 cups |
| Baking Soda | 2 tsp. |
| Ground Cloves | 1/2 tsp. |
| Ground Ginger | 1/2 tsp. |
| Cinnamon | 1 tsp. |
Preparation
- Melt shortening over medium heat in a small saucepan. Cool.
- Add sugar, molasses, and egg. Beat well.
- Add all dry ingredients. Mix well.
- Chill for 1 hour.
- Form into 1" balls and roll each in a small bowl of sugar.
- Place on ungreased cookie sheet.
- Bake in a 375deg oven for 8-10 minutes.
Pro tip: If not consuming right away, place in an airtight container with a piece of white bread to help retain moisture.