Sugar and spice and everything nice! That pretty much sums up the smell in the kitchen when these Molasses Spice Cookies are baking. These cookies have a lovely blend of spices that make them a real taste treat, especially with a tall glass of cold milk.
The key to keeping these cookies a bit on the chewy side is not to overbake them. Otherwise, they get crisp and hard and more resemble a thick gingersnap. These are almost always a staple in my freezer since they freeze so well. Good treat any time of the year.
Molasses Spice Cookies
Ingredients:
6 tbsp shortening
6 tbsp butter
¾ cup + 1 tbsp granulated sugar
1 extra large egg, lightly beaten
¼ cup molasses
2¼ cups all-purpose flour
2 tsp soda
1/8 tsp salt
¾ tsp cinnamon
¾ tsp ginger
¾ tsp cloves
Pinch mace
Sugar for dusting cookies
Method:
Preheat oven to 350°. Line baking sheets with parchment paper.
In large bowl, cream shortening and butter together. Beat in sugar. Add egg. Beat well. Blend in molasses.
Sift dry ingredients together and blend into creamed mixture.
Form dough into 1¼ “ balls and place approximately 2” apart on prepared baking sheet. Flatten with fork tines. Dust cookies lightly with granulated sugar. Bake for 8 – 9 minutes. Remove from oven and let rest on cookie sheet for 3-4 minutes then transfer cookies to wire rack to cool.
Yield: Apx. 3 dozen
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A soft and chewy molasses cookie that combines a tasty blend of spices
Ingredients
- 6 tbsp shortening
- 6 tbsp butter
- ¾ cup + 1 tbsp granulated sugar
- 1 extra large egg, lightly beaten
- ¼ cup molasses
- 2¼ cups all-purpose flour
- 2 tsp soda
- 1/8 tsp salt
- ¾ tsp cinnamon
- ¾ tsp ginger
- ¾ tsp cloves
- Pinch mace
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In large bowl, cream shortening and butter together. Beat in sugar. Add egg. Beat well. Blend in molasses.
- Sift dry ingredients together and blend into creamed mixture.
- Form dough into 1¼ “ balls and place approximately 2” apart on prepared baking sheet. Flatten with fork tines. Dust cookies lightly with granulated sugar. Bake for 8 – 9 minutes. Remove from oven and let rest on cookie sheet for 3-4 minutes then transfer cookies to wire rack to cool.
- [Copyright My Island Bistro Kitchen]
