Logan's Favorite Soft Molasses Cookies
- Number of Servings: 35
Ingredients
2 1/2 cups all-purpose flour2 tsp baking soda1/2 tsp salt2 tsp ground ginger1 1/2 tsp ground cinnamon3/4 tsp ground cloves1/2 cup vegetable shortening at room temperature1/4 cup (1/2 stick) unsalted butter at room temperature1 cup packed light brown sugar1/3 cup molasses1 large eggGranulated sugar for dipping, optional
Whisk together the flour, baking soda, salt, ginger, cinnamon, and cloves in a medium bowl.
Put the shortening and butter in the bowl of an electric mixer fitted with the paddle attachment and best on medium-high speed until smooth and thoroughly combined. Add the brown sugar and continue beating until light and fluffy. Pour in the molasses and beat until smooth. Drop in the egg and mix until combined, stopping at least once to scrape the sides of the bowl. Reduce the mixing speed to low and gradually add the flour mixture, mixing just until the dough comes together. Scrape the dough into a medium bowl, cover with plastic wrap and set in the refrigerator to chill for at least 30 minutes to 1 hour.
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Shape the chilled dough into walnut-size balls, dip the tops in granulated sugar, and arrange them, sugar-side up about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.) Bake for about 10 minutes, or until the cookies are puffed, light golden brown, and the cracks still appear moist.
Cool the cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container or in a zip-top bag for up to 4 days.
Serving Size: makes about 35 cookies
Number of Servings: 35
Recipe submitted by SparkPeople user MARGIE15TOGO.
Put the shortening and butter in the bowl of an electric mixer fitted with the paddle attachment and best on medium-high speed until smooth and thoroughly combined. Add the brown sugar and continue beating until light and fluffy. Pour in the molasses and beat until smooth. Drop in the egg and mix until combined, stopping at least once to scrape the sides of the bowl. Reduce the mixing speed to low and gradually add the flour mixture, mixing just until the dough comes together. Scrape the dough into a medium bowl, cover with plastic wrap and set in the refrigerator to chill for at least 30 minutes to 1 hour.
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
Shape the chilled dough into walnut-size balls, dip the tops in granulated sugar, and arrange them, sugar-side up about 2 inches apart on the prepared baking sheets. (If your kitchen is quite warm and the dough balls become soft, set them in the refrigerator until chilled and fairly firm.) Bake for about 10 minutes, or until the cookies are puffed, light golden brown, and the cracks still appear moist.
Cool the cookies on the baking sheets set on wire racks for about 2 minutes before removing them to the racks to cool completely. Store the cookies in an airtight container or in a zip-top bag for up to 4 days.
Serving Size: makes about 35 cookies
Number of Servings: 35
Recipe submitted by SparkPeople user MARGIE15TOGO.
Nutritional Info Amount Per Serving
- Calories: 106.3
- Total Fat: 4.3 g
- Cholesterol: 8.4 mg
- Sodium: 109.4 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 0.3 g
- Protein: 1.1 g
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