Molasses Cookies

Molasses Cookies
Staff Writer
Molasses Cookies

Barbara Kiebel

Molasses Cookies

I love these cookies! Someone might call them gingersnaps but they aren't… the molasses is distinct in their flavor and does complement the ginger perfectly.

They are something we make in the fall and serve with apples but also a stable of our Christmas cookie jar. They are best if they aren't allowed to completely dry out… crisp on the outside and chewy on the inside… perfect!

Ingredients

  • 1/2  Cup  shortening
  • 1  Cup  butter
  • 1 3/4  Cup  sugar
  • eggs
  • 1/2  Cup  molasses
  • 4  Cups  all-purpose flour
  • 4  Teaspoons  baking soda
  • 2  Teaspoons  ground ginger
  • 2  Teaspoons  cinnamon
  • 1  Teaspoon  clove
  • 1/2  Teaspoon  salt
  • 1/2  Cup  raw sugar
  • Cooking spray

Directions

Preheat the oven to 375 degrees.

In the bowl of an electric stand mixer, cream the shortening with the butter. Add the sugar, eggs, and molasses. Cream together. Sift together the flour, baking soda, ground ginger, cinnamon, clove, and salt into a bowl, and add to the creamed ingredients. Roll into 1-inch balls. Roll in raw sugar granules.

Lightly coat a cookie sheet with cooking spray and place 2 inches apart on the cookie sheet. Bake for 8-10 minutes.

Nutritional Facts

Total Fat
29g
41%
Sugar
9g
10%
Saturated Fat
7g
29%
Cholesterol
1mg
0%
Carbohydrate, by difference
68g
52%
Protein
6g
13%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
45mg
5%
Choline, total
1mg
0%
Fiber, total dietary
9g
36%
Folate, total
39µg
10%
Iron, Fe
2mg
11%
Magnesium, Mg
51mg
16%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
105mg
15%
Selenium, Se
8µg
15%
Sodium, Na
974mg
65%
Water
33g
1%
Zinc, Zn
1mg
13%

Molasses Shopping Tip

There are 3 types of sugarcane molasses: light, dark, and blackstrap which come from the first, second, and third boiling of sugar syrup, respectively. Each boiling results in less sweetness and more bitterness.

Molasses Cooking Tip

Molasses is often called for in baking recipes, but if you don't have any you can often substitute ¾-cup firmly-packed brown sugar for 1 cup molasses.