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Another good cookie

I needed to make some cookies for a church function recently and decided to make these Molasses cookies. Cookies containing molasses or honey stay fresh longer than those made with other sweeteners. Many recipes containing molasses and honey were developed during World War II. This recipe came from my grandmother and was one of my Dad's favorites. He always liked it when we would make a thumbprint in a few of the cookie dough balls and fill them with strawberry jam. These are a nice chewy cookie that travels well.

Molasses Cookies

3/4 cup shortening
1 cup sugar. plus extra for coating cookies
1/4 cup molasses
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
2 tsps. baking soda
*2 cups flour
1 egg
Cream shortening, sugar, and molasses then add egg and dry ingredients. Mix until well combined and then form into 1 inch balls. Roll each ball in granulated sugar and then place on baking sheets. Bake at 350 degrees for about 10 mins.

*I make these with half all purpose flour and half bread flour since I have moved to South Carolina. This was not necessary when we lived in Ohio and Michigan but makes a prettier cookie here. 🙂

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8 Comments on “Another good cookie”

  1. #1 Vikki
    on Nov 5th, 2012 at 8:38 am

    I love molasses cookies and this look wonderful!! Do you use dark or light molasses?

  2. #2 Carrie
    on Nov 5th, 2012 at 11:21 am

    We’re sick at our house, laying around, watching movies. . . but these sound so good right now, we may have them for lunch!

  3. #3 Rhonda
    on Nov 5th, 2012 at 12:08 pm

    Please indulge my ignorance! In what way does the flour make a difference? In what way was the cookie as “pretty”? What is it about the bread flour that helps? I have trouble with cookies, so I’d love to know! 🙂

  4. #4 Becka
    on Nov 5th, 2012 at 5:56 pm


    I like my cookies to be slightly domed, soft, and chewy rather than thin, spread out, and crisp. The bread flour has a higher protein content and seems to help achieve this result in these cookies. The all purpose flour up north has a higher protein content versus our soft wheat flour here in South Carolina where people bake more biscuits, etc. and prefer a softer wheat blend.

    Another factor to consider is margarine–many brands of margarine have too much water in them to make good cookies. I used to use Blue Bonnet margarine and then started having trouble with my cookies a couple years ago. I checked the label and it is now called a “Spread” and has a higher water content. I have switched to butter and butter flavored Crisco for nearly all of my baking now. Hope this helps in your baking endeavors. 🙂

  5. #5 Becka
    on Nov 5th, 2012 at 5:57 pm

    Vikki, These cookies are very good. Lately I have been using Roddenbery’s unsulphered molasses, but have used many other kinds in the past. I don’t think the brand makes a difference in these.

  6. #6 Becka
    on Nov 5th, 2012 at 5:58 pm

    Carrie, Sorry to hear you are all sick. Warm cookies may just be what is needed to cheer everyone up and make them feel a little better!

  7. #7 Tawnja
    on Nov 6th, 2012 at 3:27 pm

    I am so glad to know about the bread flour. After much frustration, I finally figured out why my bread wasn’t rising so well anymore – I had switched from bread flour to all purpose flour. When I switched back to bread flour, the loaves turned out beautifully! I had given up on my cookies ever looking as pretty as the pictures, but I will try the bread flour next time! I also have switched to shortening or butter in cookies.

  8. #8 Ann B.
    on Nov 11th, 2012 at 9:41 pm

    I use almost all butter now also – in some cookies I use half butter and half margarine (not spread). Butter is high in saturated fats, but the margarine has trans fats which are supposed to be as bad/worse. I say pick your poison, and it might as well taste as good as possible in the proecess!!!

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