Wednesday, January 12, 2011

Chewy Molasses Cookies

As a special holiday-themed treat for my roommates and friends, I decided to make molasses cookies. We were having a dinner party, and although I accidentally scorched the garlic bread beyond recognition, the cookies turned out great, saving the day and my cooking reputation. This recipe for “soft & chewy” cookies lives up to its claims. The cookies were still soft and delicious, even two weeks after I baked them, and while in the oven they fill the room with a spicy, warm flavor that will make everyone present hungry. As long as they’re kept covered, they will last and last, perfect for a between classes snack. I like dipping them in peanut butter and munching with a glass of chocolate milk. Enjoy!

When I made the cookies I added maple syrup to the molasses, so that the ¼ cup was about ¾ molasses and ¼ maple. The sweetness this lent the cookies was lovely; I love the taste of maple in anything, but obviously the recipe can be used either way.


3/4 cup shortening
1 & 1/4 cups sugar, divided
1 egg
1/4 cup molasses
2 tablespoons milk
1 teaspoon vanilla extract
2 & 1/2 cups all-purpose flour
1 & 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon ground nutmeg


1. Preheat oven to 350°. In a large bowl, cream shortening and 1 cup sugar until light and fluffy.
2. Beat in the egg, molasses, milk and vanilla.
3. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
4. Roll into 1 & 1/4 inch balls; roll into remaining sugar. Place 2 in. apart on greased baking sheets.
5. Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm.

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