Molasses Spice Cookies

Molasses Spice Cookies

Molasses Spice Cookies

The weather forecast is calling for 7 to 10 inches of snow to fall in our area this weekend, and since it appears that approximately 5 inches has already fallen, it seems like the perfect time to just stay indoors and do some Christmas cookie baking.

This weekend I’m going to be whipping up a big batch of these delicious Molasses Spice Cookies, for my office’s annual Christmas cookie exchange that we will be holding on Monday. Molasses Spice cookies are one of my all-time favorite holiday cookies; with their soft and chewy texture, and sweet yet spicy flavor. My favorite way to enjoy them is alongside a big scoop of Spumoni ice cream, but either way, with or without the ice cream, these cookies are truly delicious and are a classic Christmas cookie in my book.

I originally posted this recipe on my blog back in 2009, but I think this is one of those recipes that is definitely worth repeating.

Have a wonderful weekend everyone!

~Enjoy~
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Molasses Spice Cookies (from “Favorite Brand Name Recipes: 100 Best Holiday Cookies” cookbook)

1 cup granulated sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup granulated brown sugar* or granulated sugar
*Granulated brown sugar is brown sugar that has been processed to have a light, dry texture that is similar to regular granulated sugar. It can be found in the baking aisles of most supermarkets.

Directions:
Preheat oven to 375 F. Grease cookie sheets.

Beat granulated sugar and shortening about 5 minutes in large bowl until light and fluffy. Add molasses and egg; beat until fluffy.

Combine flour, baking soda, ginger, cinnamon, cloves, salt and mustard in medium bowl. Add to shortening mixture; beat just until blended.

Place granulated brown sugar in shallow dish. Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on prepared cookie sheets.

Bake 15 minutes or until lightly browned. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely.

Makes about 6 dozen cookies

Note: It has been suggested that, since oven temperatures can fluctuate, these cookies may turn out better for some of you if the oven temperature is turned down to 350 degrees, and the cookies are baked for approximately 12 minutes. Otherwise, the cookies may become too dark.

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Molasses Spice Cookies

Molasses Spice Cookies

Molasses Spice Cookies

i took my weekly trip to Barnes & Noble on Sunday, to look at the cookbooks they had in their “bargain book” section. I found a wonderful cookbook entitled “Favorite Brand Name 100 Best Holiday Cookies”. It was marked down to $7.00 and had some wonderful looking recipes in it, so I decided to purchase it and bring it home with me. 🙂

The first recipe I decided to try from the book, was the Molasses Spice Cookies. The recipe calls for the oven temperature to be set at 375 degrees, and to bake the cookies for 15 minutes. The first batch of cookies I baked at this temperature and for that amount of time turned out way too dark on the bottoms. I decided to lower the oven temperature down to 350 degrees, and bake them for only 10 minutes. The cookies turned out perfect!

~Enjoy~



Molasses Spice Cookies (from “Favorite Brand Name 100 Best Holiday Cookies” cookbook)

1 cup granulated sugar
3/4 cup shortening
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup granulated brown sugar* or granulated sugar

*Granulated brown sugar is brown sugar that has been processed to have a light, dry texture that is similar to regular granulated sugar. It can be found in the baking aisles of most supermarkets.



Preheat oven to 375 F. Grease cookie sheets.

Beat granulated sugar and shortening about 5 minutes in large bowl until light and fluffy. Add molasses and egg; beat until fluffy.

Combine flour, baking soda, ginger, cinnamon, cloves, salt and mustard in medium bowl. Add to shortening mixture; beat just until blended.

Place granulated brown sugar in shallow dish. Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake 15 minutes or until lightly browned. Let cookies stand on cookie sheets 2 minutes. Remove cookies to wire racks; cool completely.

Makes about 6 dozen cookies



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