For a chewier cookie, slightly underbake them. They will continue to set as they cool. Store cooled cookies in an airtight container at room temperature to maintain their soft texture. Feel free to experiment with different spices! A pinch of nutmeg or cardamom can add a unique twist. If you don't have shortening, softened butter can be used as a substitute, although the texture may be slightly different.
Molasses Cookies II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING18 People
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VIEWS589
Delight in the warmth and spice of these incredibly soft Molasses Cookies. With a gentle sweetness and comforting aroma, they're a perfect treat to share or savor on your own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol10 mg
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Fiber1 g
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Protein2 g
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Saturated Fat2 g
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Sodium280 mg
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Sugar17 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, cream together the shortening and brown sugar until light and fluffy. (5 minutes)
02 Step
Recipe View Beat in the egg and molasses until well combined, creating a smooth and emulsified base. (2 minutes)
03 Step
Recipe View In a separate bowl, whisk together the flour, salt, baking soda, cloves, cinnamon, and ginger. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
04 Step
Recipe View Cover the dough and chill in the refrigerator until firm enough to handle, about 1 to 2 hours.
05 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C).
06 Step
Recipe View Roll the chilled dough into small, even balls. A small cookie scoop or melon baller can help ensure uniformity. (10 minutes)
07 Step
Recipe View Roll each ball in white sugar, coating generously. (5 minutes)
08 Step
Recipe View Place the sugared dough balls onto lightly greased cookie sheets, leaving some space between each cookie. (5 minutes)
09 Step
Recipe View Bake for 9 to 10 minutes, or until the edges are set and the centers are slightly soft.
10 Step
Recipe View Remove from the oven and let the cookies cool on the baking sheets for a minute before transferring them to a wire rack to cool completely. (1 minute)
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Sophia Howellhills
Nov 22, 2024Doubled the recipe for a party and they were a huge hit!
Derek Romaguera
Nov 12, 2024I added some chopped walnuts to the dough and they were delicious.
Vilma Dare
Oct 23, 2024These cookies are amazing! So soft and chewy.
Wendy Marks
Jul 12, 2024My kids loved helping me make these. Such a fun and easy recipe!
Jazmyn Kiehn
Jan 18, 2024The chilling time is crucial; don't skip it!
Shanelle Aufderhar
Oct 1, 2023I found that 9 minutes was perfect for my oven; they were perfectly soft.
Misael Vandervort
Nov 22, 2022Next time I'll try using blackstrap molasses for a richer flavor.
Erick Crona
Oct 13, 2022These are the best molasses cookies I've ever had!