We love cookies! Oatmeal, chocolate chip, snickerdoodles, sugar cookies, peanut butter. They are all our favorites! The above saying about the dark side gets repeated A LOT around here.
For several years my hubby has mentioned molasses cookies & I just shied away from them because I knew I didn’t like them—selfish of me I know. The molasses cookies that I had didn’t have a very good flavor, almost bitter. However we did a pretty low key Father’s Day this year and one of the gifts we gave to the daddy in our house was a batch of molasses cookies.
Can I say I WAS WRONG! I love these cookies!! I will say they are not as sweet as say chocolate chip, however, that is okay by me. So if you need a classic spice cookie then this one may just be the one to add to your collection.
I went to a cookie exchange last night so this is all that is left from the batch I made yesterday. Now we do have a wonderful collection to choose from for the next few days as we bake our goodies for Christmas. However when I went for a cookie to have with my tea this morning guess what I chose? One of mine! They look crisp but they are actually pretty chewy which I really like in a cookie!
Molasses Cookies
(48 cookies)
1 cup packed brown sugar
1/2 cup Spectrum vegetable shortening(palm oil)
1/2 cup molasses
1 large egg
2 1/4 cups whole wheat or white wheat flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp salt
1/4-1/2 cup granulated sugar
Combine brown sugar and shortening in a large bowl; beat with mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into a measuring cup; level with a knife. combine flour and next 5 ingredients(through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour. Preheat oven to 375.
Place granulated sugar in another bowl. Lightly coat hands with cooking spray. Shape dough in to 1-inch balls. Roll ball in sugar & place on greased cookie sheets. Bake at 375 for 8 minutes. Let cool for 5 minutes & remove from pan.
Try not to eat them all at one sitting—they are addicting! Enjoy!
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