Soft Molasses Cookies (Recipe)
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Author: Ruthie Hansen Status: published license cc-by-nc-sa tags: recipe, sugar, holiday, treat, ginger, cookies, cookie, milk, molasses,
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Share on TwitterMore forays into cookie baking. I love ginger molasses cookies, but I don't like the hard, tough texture of ginger snaps. These have all the delicious, spicy flavors of gingersnaps, but they're soft and chewy. Yum. This recipe makes about 3 dozen cookies.
Soft Molasses Cookies
4 cups all-purpose flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons cinnamon
1 stick (1/2 cup) unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar 1/2 cup sugar for dipping
1/2 cup unsulfured molasses
2 large eggs
Preheat oven to 350°F. and lightly grease 2 large baking sheets.
In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.
In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
Put the remaining 1/2 cup of sugar in a small bowl.Roll the dough between your palms into 1.5- inch balls and dip the top in the sugar. Arrange the balls on the baking sheets at least 2 inches apart.
Bake cookies in batches in middle of the oven 11 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool. Do not be tempted to bake them longer, or they will become hard like hockey pucks!
