These are a Christmas tradition that we always have success with.
| Servings: | 48 |
| Yield: | 3 to 4 – dozen |
Ingredients
- ¾ cup shortening
- 1 cup packed brown sugar
- 1 egg
- ¼ cup molasses
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ⅓ cup granulated sugar for decoration
Instructions
- Cream the shortening and the brown sugar. Stir in the egg and molasses and mix well.
- Combine the flour, baking soda, salt, cloves, cinnamon, and ginger. Add the flour mixture to the shortening mixture and mix well. Cover and chill dough for at least 2 to 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- Roll dough into balls the size of large walnuts. Roll balls in sugar and place 3 inches apart on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cool for one minute before transferring to a wire rack to continue cooling.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 68 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
Old time favorite on the back of the molasses bottle. Been around for almost 100 years
Delicious!
I came looking for suggestions or tweaks for my current recipe that I got from a friend that seems to be temperamental in regards to how they rise. The recipe I followed is very similar with two exceptions it calls for 1/2 cup of oil instead of shortening and 2 cups instead of 2 1/4 of flour. I am going to try using extra flour. The smaller cookie is what I like them to end up as and the 2nd is what most of my batches end up like. I made the first batch (small cookies) earlier in the day and the change I made was an extra 1/4 tsp of baking soda and did not level the flour (2 cups). Later I replicated it and ended up with the larger cookie. Both cooked at 350 for 10 minutes on the same cookie sheet with the same type of parchment. I have made these about 7 times and tries 5&6 made small cookies but attempt 7 made the large ones. I will be trying again tomorrow with the extra 1/4 of flour instead of not leveling the flour.
These have great flavor and are super easy to make.
OK, making yet another batch for my Christmas cookie exchange. Yummy! I think chilling them in the fridge is vitally important for getting the proper thickness and texture.
This recipe is fantastic, these cookies are scrumptious and easy to make!
Very good!
These cookies are fantastic! I followed the recipe exactly, wouldn’t change a thing. These are going to become a Christmas staple in my house.
Very good, but they are not the best for high altitudes.
Much easier than making gingerbread cookies, and as good or even better.
These were great cookies! My home smelled like Christmas all day. The only thing I changed was the sugar I rolled the dough in before baking. I used turbinado sugar instead of white sugar. Turbinado sugar is like “raw” sugar a has a bit of a molasses flavor naturally, is a larger crystal and gives the cookie a bit more of a crunch. Inside the cookie was nice and soft. Deliciousness!
These are the BEST molasses cookies! Better than the original from Grandma’s Molasses, the ones I won a ribbon at the NYS Fair!!
Next time I make it, I’ll add more brown sugar. Maybe just a quarter cup.
My oven may run hot but I burned the first pan, so I reduced the baking time to 8 minutes. One recipe made 32 cookies using 24 grams of dough each. I needed 3 dozen for a cookie exchange. I was out of Crisco so I made the second batch with unsalted butter. They came out just as delicious.I used to make these years ago and I will be making them again.
make again. smash down top with fork next time.
These are so yummy!! My husband and the rest of the family loved them. I will be making them again and again. I shared the recipe with an older gentleman that is a friend of ours and he says they remind him of his Mother’s from back in the day. Thanks for sharing.
So disappointed! Mine turned out puffy and cakey. I also overcooked them waiting for them to flatten. I think the shortening is the problem. I’ll look for a recipe made with butter for next time.
I the flavor is great but mine are flat and didn’t crinkle on top. Followed the recipe exactly.
These cookies were perfect with the molasses and touch of ginger flavor in the background. We like crinkle type cookies but do find they can dry out some. Followed the recommendation to “drop” the pan shortly after coming out of the oven. It was fun to watch them deflate and they stayed much moister. This is a definite add to our Christmas cookie list this year.
My family loved them! One of my husband’s favorites. I used only 1/4th tsp of cloves and added 1/4th tsp of nutmeg.
I made these cookies and they turned out great.