It’s not Christmas without molasses cookies right? Actually, I’m a relatively new convert to the gingerbread/molasses scene. Since we’re on the subject – what’s the difference between a gingerbread cookie and a molasses cookie anyway? I’m too lazy to do my research. Maybe sometime this season I’ll get around to it. Anyway. These cookies. Seriously, while they are baking the kitchen will begin smelling so wonderful you will want to bake these all winter long. Of course you can cut them in to any shape you like, but a little man and woman just seemed appropriate. Aren’t they so cute!? For the last four or five or even six years I’ve been wanting to do a cookie exchange. One of these years by golly, I’m going to do it. When I do, I’m making and taking these babies.
Old Fashioned Molasses Cookies
I love the way these Old Fashioned Molasses Cookies smell while baking. They always get me in the Christmas spirit!
- 4 c. sifted all-purpose flour
- 2 tsp. baking soda
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/8 tsp. salt
- 1 1/2 c. molasses
- 1/2 c. butter-flavored shortening
- 1/3 c. boiling water
- In medium bowl, combine flour, baking soda, spices and salt.
- In large bowl, mix molasses, shortening and water. Add dry ingredients to molasses mixture; blend well. Cover; refrigerate until firm, about 2 hours.
- Roll out dough 1/4-in. thick on well-floured surface. Cut out with 3 1/2-in. cookie cutters; sprinkle with sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake in preheated 375 oven about 12 minutes. Remove to wire racks to cool.
[My 2 Cents]
Be careful not to over bake these. I know they are supposed to be a crunchy cookie, but you don't want them too crunch and you certainly don't want them burnt. That would make for a not-so-good smelly kitchen. I found that I was able to pull mine out around 10-11 minutes rather than waiting the full 12 minutes. Depending on how your oven cooks will determine how long you will need to leave yours in for.
Adapted from The Cookie Bible