Old-fashioned soft molasses cookies. Just like Grandma used to make.
Prep Time20 minutesmins
Cook Time12 minutesmins
Total Time32 minutesmins
Course: Dessert
Cuisine: American
Keyword: Ginger Cookies, Molasses Cookies, Soft Molasses Cookies
Servings: 27cookies
Ingredients
3/4c+ 1.5 T softened butter*
1csugar
1egglightly beaten
4Tmolasses
2cflour(generous cups)
1tspcinnamon
1tspground ginger
1tspcloves
1/2tspsalt
1/4cboiling water
2tspbaking soda
sugar for rolling
Instructions
In a small mixing bowl, whisk together the flour, spices, and salt. Set aside.
Cream butter and sugar, mixing until well combined and fluffy.
Add egg and molasses and mix until combined.
Add flour mixture, and mix until combined.
Dissolve the baking soda in the boiling water. Add to the cookie dough and mix well.
Dough will be sticky. If it seems too sticky to make into balls, refrigerate for 30 minutes before proceeding.
Using a medium cookie scoop or your hands, make walnut-sized balls of dough. Roll in sugar. Place 1-2" apart on cookie sheets.
Bake for 10-12 minutes, or until browned nicely but still soft and a little doughy in the middle. (If you prefer crispy cookies, bake a little longer)
Cool on cookie sheet for a few minutes, then move to a cooling rack to cool completely.
Store in an airtight container at room temperature. Cookies will be good for at least 5 days (and will taste better the second day!).
Notes
*My Great-Grandma's original recipe called for shortening. I prefer butter, but feel free to sub shortening if you like. You'll want to use just 3/4c shortening.