Old Fashioned Soft Molasses Cookie
There’s something undeniably comforting about the rich and warm flavors of Old Fashioned Soft Molasses Cookies. With their soft, chewy texture and the perfect hint of spice, these cookies not only warm your heart but also take you down memory lane. Whether enjoyed during the chilly months or as a sweet indulgence year-round, these cookies are sure to be a hit with family and friends.
Why Make This Recipe
Old Fashioned Soft Molasses Cookies are more than just a treat—they’re a nostalgic trip back to simpler times. They make the perfect addition to a holiday cookie platter or a delightful surprise in lunchboxes. The balance of molasses and spices creates a flavor profile that is both unique and satisfying, making these cookies a delectable choice for anyone who loves baked goods. Plus, the recipe is straightforward, allowing even novice bakers to whip up a batch with ease!
How to Make Old Fashioned Soft Molasses Cookie
Ingredients:
- 3/4 cup shortening
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- Granulated sugar for rolling cookies
Directions:
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, cream together the shortening and brown sugar until fluffy.
- Beat in the egg and molasses until well combined.
- In another bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Roll the dough into small balls and roll each ball in granulated sugar.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Old Fashioned Soft Molasses Cookie
These cookies are perfect on their own or paired with your favorite hot beverage. Serve them fresh out of the oven with a steaming cup of tea or coffee for an extra cozy experience. You can even dust them with a little powdered sugar or drizzle with icing for a festive touch.
How to Store Old Fashioned Soft Molasses Cookie
To keep your soft molasses cookies fresh, store them in an airtight container at room temperature for up to one week. If you want them to last longer, consider freezing them. Just make sure to place a piece of parchment paper between layers to prevent sticking!
Tips to Make Old Fashioned Soft Molasses Cookie
- For enhanced flavor, use dark molasses instead of light molasses for a richer taste.
- Make sure not to overmix the dough; this helps keep the cookies soft and tender.
- Chill the dough for 30 minutes before rolling if you find it too sticky to handle.
Variation
Want to mix it up? Try adding a cup of chocolate chips or chopped nuts to the dough for an exciting twist on the classic recipe. You can also experiment with different spices, such as allspice or cloves, for additional warmth.
FAQs
Q: Can I use butter instead of shortening?
A: Yes, you can substitute butter for shortening, but keep in mind that it may alter the texture slightly, making the cookies a bit firmer.
Q: How do I know when the cookies are done?
A: The edges should be set but the centers may look slightly soft. They will continue to set as they cool on the baking sheet.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to three days or freeze it for up to three months. Just allow it to soften before rolling and baking.
Old Fashioned Soft Molasses Cookies
Ingredients
Cookie Batter
- 3/4 cup shortening
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup molasses dark molasses can be used for richer flavor
- 2 1/2 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- Granulated sugar for rolling cookies
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, cream together the shortening and brown sugar until fluffy.
- Beat in the egg and molasses until well combined.
- In another bowl, whisk together the flour, salt, baking soda, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Roll the dough into small balls and roll each ball in granulated sugar.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until the edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
