Molasses Cookies

 

Molasses cookies have a rich history. Born in colonial America, they blend European baking traditions with the sweetness of Caribbean molasses. Today, they're a beloved treat that carries deep cultural significance!

Molasses Cookies are usually made around the Christmas holiday. Aunt Kate introduced me to these lovely cookies during one of my holiday visits with my father. She explained that many families didn’t have money during the depression for luxuries, but mothers always found time to make cookies with one or two of their ration coupons.

The following recipe produces the ultimate chewy cookie experience! These molasses cookies burst with warm spices and a delightful flavor that fills your home with nostalgia.

Aunt Kate taught me that if I used light molasses, I’d brighten up my cookies’ flavor and color. Avoid blackstrap molasses as it is too salty and bitter compared to light molasses which is lighter and sweeter. To make sure these cookies come out correctly, blend butter & shortening for a delightful taste, and don’t skimp on the baking soda! 4 teaspoons keep them soft and chewy. Aunt Kate loved to experiment with spices. She like various spices such as cardamom, allspice, or citrus zest.

Ingredients

1½ cups vegetable shortening, melted (1½ sticks)

2 cups granulated sugar, plus more for rolling

¼ cup unsulphured molasses

2 large eggs, slightly beaten

4 cups all-purpose flour

4 tsp baking soda

1 tsp kosher salt

1 tsp ground cloves

1 tsp ground ginger

2 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

Using a hand mixer, beat the melted shortening, sugar, and molasses together in a large bowl for 3 minutes.

1½ cups vegetable shortening, 2 cups granulated sugar, ¼ cup unsulphured molasses

Add the eggs and beat until well blended, for about 2 minutes.

Combine the dry ingredients in a medium bowl.

4 cups all-purpose flour,4 tsp baking soda,1 tsp kosher salt,1 tsp ground cloves,1 tsp ground ginger, 2 tsp ground cinnamon

Add the dry ingredients to the shortening/sugar mixture and beat until thoroughly blended.

Let the cookie dough stand for 5-10 minutes.

Roll into balls, then roll the balls in sugar

Place onto parchment-covered cookie sheets 3 inches apart and bake for 10-11 minutes, or until firm around the edges but not completely set.

Place cookies on a cooling rack to cool completely.

Equipment

Kitchen Scale (optional)

Baking Sheet

Hand Mixer

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

 

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