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Classic Molasses Cookies

Classic Molasses Cookies

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Crisco Baking Sticks(R)

Crisco Baking Sticks®

These chewy, rich cookies are just like grandma used to make!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

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  • Calories:
  • 73 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 68 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Combine shortening and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add egg and molasses; beat until light and fluffy.
  2. Combine flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl. Beat into shortening mixture at low speed until well blended. Chill 3 hours or overnight.
  3. Heat oven to 350 degrees F. Shape mixture into 1-inch balls; dip one side in granulated sugar. Place, sugared side up, on ungreased cookie sheet 2 inches apart.
  4. Bake 12 to 15 minutes. Cool on rack.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
35

Sarah Jo

12/19/2011

I made one small change and that was using half butter instead of all Crisco. I did chill the dough for an hour (or so) before baking. These cookies turned out perfectly. Mine were done at eleven minutes instead of 12-15. I let them cool a touch on the baking sheet, then pulled them off to cool on the counter. Perfectly spiced, nice and soft with a little chew--very nice Christmas-feeling cookie. NOTE: This does make a small batch. I used my small cookie scoop to make uniform cookies and got a little over three dozen. If you're making larger amounts for a gathering or as gifts, you'll want to double it.

naples34102
23

naples34102

11/18/2011

Pretty, soft and chewy molasses cookies with just enough of a spicy bite. I made no changes to the recipe and after seeing and tasting the cookies found none are needed. I did make the cookies a little bigger than suggested, and rolled the balls entirely in sugar rather than just coating the tops. Always tempted to add vanilla when a sweet recipe doens't call for it, I resisted the temptation and found I was actually ahead the teaspoon of it I would have used - I don't think it's at all necessary to add it. These would be very attractive as large, bakery-sized cookies but in the interest of sparing Hubs and me calories we don't need, I resisted THAT temptatin as well!

shannon1976
9

shannon1976

11/25/2011

Spicy, soft and delicious. Very easy to make. The only thing I changed was that I used butter in place of the shortening (what I had on hand).

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