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Molasses Cookies
This old-fashioned recipe for molasses cookies results in holiday favorite cookies that stay soft and chewy for days after making them.
👥 25 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 10 min👤 Von and Molly Wilson📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat oven to 325°F and lightly grease 2 large baking sheets or line with parchment paper.
2
In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
3
In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in the dry ingredients and combine well.
large eggs2
4
In a small shallow bowl put remaining ½ cup sugar. Form dough into 2-inch balls and roll in sugar. On baking sheets arrange dough balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar.
5
Bake cookies in batches in middle of the oven ⏱️ 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool. Editor’s note: This recipe was originally printed in the November 1995 issue of ‘Gourmet.’ Head this way for more of our best cookie recipes →
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