Soft Molasses Cookies
I've tried a lot of molasses cookies since I was a girl on the farm, and as far as I'm concerned, these are simply the best. To keep them soft and chewy, store in a tightly covered container along with a slice of raw apple. These cookies freeze beautifully, too...if you can keep them away from "snitchers" long enough to get them in the freezer!
Total TimePrep: 25 min. Bake: 15 min.
MakesAbout 3 dozen cookies
- 1/2 cup butter, softened
- 1/2 cup solid vegetable shortening (not margarine)
- 1-1/2 cups sugar
- 1/2 cup molasses
- 2 large eggs, lightly beaten
- 4 cups flour
- 1/2 teaspoon salt
- 2-1/4 teaspoons baking soda
- 2-1/4 teaspoons ground ginger
- 1-1/2 teaspoons ground cloves
- 1-1/2 teaspoons ground cinnamon
- In a large mixing bowl, cream together butter, shortening and sugar until light-colored and fluffy. Beat in molasses and eggs; set mixture aside. In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1-1/2-in. balls. Dip tops in granulated sugar; place 2-1/2 in. apart on greased baking sheet. Bake at 350° for 11 minutes. Do not overbake. Cool on wire rack. Store in tightly covered container to maintain softness.
Nutrition Facts2 each: 293 calories, 11g fat (5g saturated fat), 37mg cholesterol, 286mg sodium, 45g carbohydrate (22g sugars, 1g fiber), 4g protein.
Originally published as Soft Molasses Cookies in Country Woman July/August 1989
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