This is my dream cookie. I love a soft, chewy, ginger-molasses cookie with a big glass of milk. My mom never made these types of cookies growing up. She was more of a strict choco chip cookie and brownie baker. Occasionally a cake from a box on a birthday. She had some friends who would bring these cookies over on the holidays, and I would always eat them all before anyone else could get their hands on them. (I wish I could say that I no longer greedily eat all of the cookies in one sitting, but it’s not true. I was recently told to stop eating all of the cookies I had made for my husband for his birthday. I CAN’T HELP THAT MY COOKIES ARE SO GOOD.)
Anyways, I made these last Christmas after my sister-in-law made them and I ate way more than a polite amount at her house. (Does anyone else notice how most of my favorite recipes are stolen from my SIL’s kitchen?) The recipe makes a billion. I think there was like 70 or 80 cookies. I took the cookies to my mom’s house for Christmas and they were gone in 24 hours. So. Good.
These are definitely only a holiday bake for me since the ingredients are not ideal, but that’s how they taste so good. We have really tried to limit our eating of refined sugar, and I definitely don’t use shortening ever. But, shortening does make a damn fine cookie. And once a year never killed anyone! I think.
We are having a JOMO Christmas this year. (I just learned what JOMO meant. Joy of Missing Out. And I really like it. Am I behind the times? Maybe.) We are staying home. No one is coming to visit us. We are not visiting anyone. Just booze and treats and presents alone. At first I was sad about it even though I know it made sense for us. But now, I am LOVING it. No long hours in the car. No cleaning for company. Just chilling in my underwear. I’ll give an update later and let you know if my JOMO turns to FOMO closer to Christmas. This year, I am baking these cookies and giving them to the neighbors for a little holiday goody. And also I will personally eat about 20 most likely.
This recipe is originally from Allrecipes.com by Karin Christian.
Molasses Sugar Cookies
- 1 1/2 cups shortening (the last time I made this, I used 1 cup of shortening and 1/2 cup butter. I just melted them together. It gave that nice buttery finish you want in a cookie).
- 2 cups white sugar (My husband finds these cookies to be too sweet. You could definitely do 1 1/2 cups sugar. I am going to try that next time around.)
- 1/2 cup molasses
- 2 eggs
- 4 cups AP Flour
- 3 tsps baking soda
- 2 tsps ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1/2 tsp ground allspice (optional, but we did like this addition)
- 1 tsp salt
- Melt the shortening in a large pan on the stove and cool.
- Add sugar, eggs, and molasses to the cooled shortening and beat well. I did this step in my stand mixer.
- In a separate bowl, sift the dry ingredients together and add to the shortening mixture. Mix well.
- Chill at least 3 hours or overnight.
- Form into walnut size balls. Roll in granulated sugar. Place on cookie sheet about 2 inches apart.
- Bake at 375 F for 9-13 minutes. Let cool 1-2 mins on pan and then remove to wire racks to cool completely.
- Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of bread in the container with the cookies for a couple of hours or overnight and they will be soft again!