Molasses cookies are a traditional Christmas cookie. Slightly crispy outside and tender chewy inside. It’s not the holidays without them. I have been making these for years and they are always expected to be on our holiday cookie tray. They are easy to make and always devoured.
Whisk dry ingredients in one bowl. Mix wet in another and then combine the two. The dough can be tough to mix by hand but muster on and keep stirring. I have made these with my stand mixer several times and they just don’t seem to come out the same. So put those biceps to work.
Refrigerate the dough for at least 1 hour up to overnight. I usually do it overnight.
Spoon a tablespoon size scoop of the dough, roll into balls and dip one side in sugar. Bake 8 – 10 minutes.
My family claims these cookies to be quite addictive, so beware! Store in an airtight container.
- 4 cups all-purpose flour - sifted
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- 4 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup dark molasses
- 2 eggs
- 1 1/2 cup shortening, melted and cooled
Whisk the flour, cloves, ginger, cinnamon, baking soda and salt in a medium-size bowl, set aside.
Mix the sugar, molasses, eggs and shortening together in a large bowl.
Combine the dry and wet ingredients together with a wooden spoon. Refrigerate the dough for at least 1 hour up to overnight.
Preheat the oven to 375F. Prepare your baking sheets with parchment paper.
Roll the dough into tablespoon size balls, dip one side into granulated sugar and place about 2" apart on prepared baking sheet.
Bake for 8 - 10 minutes. Rotate racks if placing more than one baking sheet at a time in the oven.
Allow to cool 2 minutes on the pan then move to a wire rack to cool completely.
Store in an airtight container.