The kitchen smells so good when Mom is baking these yummy cookies, which we like to make with sorghum. They're chewy and tender, with a sugary coating. It's hard to eat just one! -Brenda Beachy Belvidere, Tennessee
Mom’s Molasses Cookies
Mom's Molasses Cookies
Prep Time
15 min
Cook Time
10 min
Yield
5 dozen
Ingredients
- 3/4 cup shortening
- 1-1/4 cups sugar, divided
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
Directions
- In a large bowl, cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
- Roll chilled dough into 1-1/4-in. balls; roll balls in remaining sugar. Place 2 in. apart on greased baking sheets.
- Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 63 calories, 3g fat (1g saturated fat), 3mg cholesterol, 63mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 1g protein.
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