These molasses cookies are the perfect Christmas cookie. They make the whole house smell like spices as they bake. They have slightly crisp edges and stay chewy and soft for days.
These are the best. I know this because I once brought a batch of them to my daughter’s preschool Christmas party. That evening, one of the moms sent out a school-wide email with a picture of them, asking who brought them and could they please have the recipe. Life has been downhill ever since.
You will need:
-3/4 cup shortening
-1 cup plain sugar
-1/4 cup molasses
-2 cups plain flour
-1 tsp. baking powder
-1 tsp. baking soda
-1/4 tsp. salt
-1 heaping tsp. ground ginger
-1 heaping tsp. cinnamon
-3/4 tsp. allspice
-1/2 tsp. cloves
Sparkling sugar, for rolling
- Using electric mixer at medium speed, beat shortening and white sugar together for 3-4 minutes, until fluffy, scraping down sids as needed.
- Add egg and molasses and beat until well blended.
- In a separate bowl, mixer together remaining ingredients (except sparkling sugar).
- Add to shortening and sugar mixture one cup at a time. Mix at low speed after each addition until just combined
- Cover bowl with plastic wrap and chill in fridge one hour.
- Preheat oven to 350 convection bake OR 375 on regular bake. Shape into one tablespoon sized balls (I like these cookie scoops), and roll in sugar individually.
- Bake for 10 minutes. Cool on racks.
Like most cookie dough, this freezes very well. Just shape, roll in sugar, and place the dough balls on a cookie sheet. Freeze on cookie sheet for a few hours, then place in freezer bag and freeze up to a few months. Just add a minute or so to the baking time if baking from frozen.