Brer Rabbit Molasses Sugar Cookies
Chewy molasses sugar cookies with warm spices and a rich flavor, perfect for holiday gatherings or cozy occasions, appealing to those who enjoy classic, spiced treats.
Ingredients
Instructions
- Melt shortening in a 3 to 4-quart saucepan over low heat. Remove from heat and let cool.
- Add sugar, molasses, and eggs. Beat well.
- Sift together flour, soda, cloves, ginger, cinnamon, and salt.
- Add the sifted dry ingredients to the wet mixture.
- Mix well; chill the dough.
- Form the dough into 1-inch balls.
- Roll the balls in granulated sugar and place on greased cookie sheets 2 inches apart.
- Bake at 375°F for 8 to 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. You can also try using dark molasses for a deeper taste. Make sure to chill the dough thoroughly to prevent the cookies from spreading too much while baking. If you prefer a spicier cookie, increase the ginger and cloves slightly. For a fun twist, try adding chopped nuts or chocolate chips to the dough.
Serving Suggestions
Serve these delightful cookies with a glass of cold milk or a warm cup of chai tea for a cozy treat. They also pair beautifully with a scoop of vanilla ice cream for an indulgent dessert. For a festive touch, consider adding a sprinkle of powdered sugar before serving or enjoy them alongside the Macadamia-Pear Tart for a delightful dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, simply pop them in a preheated oven at 350°F for 5-7 minutes to restore their freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Brer Rabbit Molasses Sugar Cookies contains roughly 334 calories, with 1g protein, 39g carbohydrates, and 21g fat. It is a good source of potassium (14% of the Daily Value) and iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown sugar instead of white sugar?
Yes, you can substitute brown sugar for white sugar in this recipe. Using brown sugar will add moisture and a slight caramel flavor to the cookies. Just keep in mind that the texture may be a bit chewier than with white sugar.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for 30 minutes. This will firm it up, making it easier to form into balls. Alternatively, you can add a little more flour, a tablespoon at a time, until it reaches the desired consistency.
Can these cookies be made gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Be sure to check that the blend contains xanthan gum or add it separately to help with the texture. The baking time may vary slightly, so keep an eye on them as they bake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).