This is one of my family’s favorite recipes. When Dan and I made them on Friday, they were gone in about twelve hours (if you don’t count the time we were sleeping). My dad and brother love them and wanted me to make them again as soon as the last cookie was gone.
They have a deep, rich molasses flavor, and they’re slightly crunchy on the outside because of the sugar, but the inside is unbelievably soft.
The combination of molasses, cinnamon, and ginger makes for an incredible smell and flavor that is perfect for the holidays!
Molasses Cookies (E, N)
very slightly adapted from a recipe my mom’s friend gave her
– 1/2 cup butter
– 1/4 cup shortening
– 3/4 cup granulated sugar
- 1.5 tbsp. oil
– 1.5 tbsp. warm water
– 1 tsp. baking powder
- 5 tbsp. molasses
- 1 1/4 cup all-purpose flour
– 3/4 cup whole wheat flour
– 1 tsp. ground ginger
– 1 tsp. ground cinnamon
– 2 tsp. baking soda
- 1/4 – 1/2 cup granulated sugar, for coating
- Preheat oven to 350*. Line a cookie sheet(s) with parchment paper.
- In a small bowl, combine the oil, water, and baking powder. This is your “egg”.
- Cream the butter, shortening, and sugar together until light and fluffy. Add the egg.
- Next, add the molasses and thoroughly mix into the butter and sugar mixture.
- Combine the flours, ginger, cinnamon, and baking soda in a bowl.
- Slowly add the flour mixture to the butter and sugar mixture.
- Sprinkle the extra 1/4 – 1/2 cup sugar in a shallow plate or bowl.
- Scoop small balls of cookie dough into the sugar, and toss around the coat.
- Place on the prepared cookie sheet, and bake for about 8 minutes, or until cookies are cooked through.
- Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to completely cool.
This recipe couldn’t be easier or more delicious. Make them for Santa or your family – you will all love them!