A simple family favorite recipe, these flavorful cookies are full of molasses flavor and contain hints of cinnamon, cloves, and ginger.
Molasses cookies are a classic that never gets old. I’ve seen a several different versions of this recipe in various cookbooks and online, but the adaption here is the one that my family made growing up, with a few small changes. I whipped up a batch of these for Easter this weekend!
These cookies are perfectly chewy and full of flavor, and are best eaten a few minutes right after they come out of the oven. I might have eaten one before putting them in a container to save for today’s Easter dinner. 🙂
Classic Molasses Cookies
Ingredients
- 1/2 cup shortening
- 1/4 cup butter
- 1 cup sugar (I use 1/2 cup refined sugar and 1/2 cup whole cane sugar or Sucanat)
- 1/4 cup molasses
- 1 egg
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
Directions
Melt shortening and butter together in saucepan over low heat. Let cool to room temperature. Meanwhile, combine flour, baking soda, cinnamon, salt, cloves, and ginger in a large bowl. Once shortening/butter mixture has cooled, add in sugar, molasses, and egg and mix well. Add wet ingredients to dry and mix well again. Chill dough in fridge for at least 2 hours.
Preheat oven to 375 degrees Fahrenheit. Form dough into 1 inch balls and roll in granulated sugar. Bake on greased cookie sheets for 8 to 10 minutes. Be careful not to over bake these! The cookies will be soft when you first take them out of the oven and may seem underdone. I like my cookies very soft and chewy so I bake them for exactly 7 minutes and they are perfect!
~K in the Kitchen
KintheKitchen 
They sound and look tasty!
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They definitely are! 🙂
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