Some of the best molasses cookies I ever had came from a Mennonite store, and I finally found a recipe that compares to them. A sprinkling of coarse sugar adds a pretty look for special occasions. —Nancy Foust, Stoneboro, PA
- 1 cup butter-flavored shortening
- 1 cup sugar
- 2 large eggs
- 2 cups molasses
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon vanilla extract
- 8 cups all-purpose flour
- 3 teaspoons baking soda
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup coarse sugar
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, molasses, sour cream and vanilla. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg; gradually beat into creamed mixture.
- Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350°. On a floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Sprinkle with sugar. Bake 15-18 minutes or until set. Remove from pans to wire racks to cool.
- To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.
- Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving. Yield: about 2-1/2 dozen.
Originally published as Big & Soft Molasses Cookies in Taste of Home Christmas Annual Annual 2016, p159
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