Soft Molasses Cookies
User Reviews
5
Soft Molasses Cookies
Description
Soft Molasses Cookies are built on a creamed mixture of butter-flavored shortening and sugar, enriched with egg and molasses for moisture and richness. The dry ingredients include a blend of all-purpose flour, baking soda, salt, and warming ground spices: ginger, cinnamon, cloves, nutmeg, and allspice. After combining the dough, it is portioned into balls rolled in extra sugar, which creates a subtle crispness on the surface. The cookies are baked at a moderate temperature until puffed and crackled, then gently flattened to achieve their characteristic soft, chewy texture. This method yields cookies with a balance of sweetness and spice, alongside a tender crumb that holds its shape well. They store well for several days and can be enjoyed as a snack or dessert, especially during cooler months when spiced flavors are comforting.
Ingredients
for the molasses cookies
- 3/4 cup shortening butter flavored, Crisco brand
- 1 cup granulated sugar plus more for rolling the cookies
- 1 egg large
- 1/4 cup molasses
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp cloves ground
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
Instructions
- Preheat oven to 325F.
- In a stand mixer or with electric beaters, cream the shortening and sugar until light and fluffy (1-2 minutes)
- Add the egg and molasses and combine until smooth.
- In a separate bowl, whisk together the flour, baking soda, spices, and salt.
- Add the flour mixture to the butter mixture in 2 batches, mixing between each addition. Mix just until fully combined.
- Give the dough a final stir by hand to make sure everything is well incorporated. Portion out 1/4 cup sized amounts of dough and roll round in your palms. Roll each ball in sugar before placing, 3 inches apart, on your cookie sheet. Use the back of a flat spatula to flatten the cookies slightly.
- Bake for about 14 minutes. The cookies will look puffed and crackled across the top. Remove the pan from the oven and give it a sharp wrap on a counter top to flatten the cookies. I lift the pan straight over the counter a few inches and let it drop. Note: I like to add one more light sprinkle of sugar over the hot cookies at this point.
- Let the cookies cool on the pan for a couple of minutes, then remove to a rack.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 289kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 2g | 100% |
| Cholesterol | 14mg | 5% |
| Sodium | 240mg | 10% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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