Crisp Molasses Cookies
Crisp molasses cookies offer a rich, spicy flavor with a delightful crunch, perfect for those who enjoy warm, spicy treats with a touch of sweetness and a hint of lemon.
Ingredients
Instructions
- Mix melted shortening, molasses, and brown sugar until smooth.
- Stir in sour milk or buttermilk.
- Sift together flour, soda, salt, and apple pie spice; add to the wet mixture.
- Add lemon extract and mix to form a smooth, stiff dough.
- Chill the dough until firm.
- Roll out a portion of dough on a floured surface to a thickness of 1/8 inch.
- Cut into shapes with a floured cutter.
- Place on a greased baking sheet and bake at 375°F for 8 to 10 minutes.
- Wrap baked cookies in waxed paper or plastic wrap and chill well.
- Slice into 1/4-inch pieces and bake at 350°F until brown.
Tips & Substitutions
For a lighter texture, consider using a blend of whole wheat and all-purpose flour. If you don't have shortening, unsalted butter can be used instead, but the cookies may be a bit richer. Chilling the dough is crucial to prevent them from spreading too much while baking. Adding a pinch of freshly grated nutmeg can enhance the spice flavor.
Serving Suggestions
These crisp molasses cookies are delightful on their own but pair beautifully with Vanilla Ice Cream for a delicious dessert. Serve them alongside a warm cup of Royal Hot Chocolate for a cozy treat. They also make an excellent addition to holiday cookie platters, enjoyed with a variety of festive drinks.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp Molasses Cookies contains roughly 321 calories, with 0g protein, 60g carbohydrates, and 10g fat.
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 a different type of flour for this recipe?
Yes, you can substitute part of the all-purpose flour with whole wheat flour for added nutrition. However, keep in mind that this may change the texture slightly. It's best to start with a 50-50 blend and adjust based on your taste preference.
What can I use in place of sour milk or buttermilk?
If you don't have sour milk or buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup and filling it with regular milk to the 1-cup line. Let it sit for about 5 minutes before using.
How do I know when the cookies are done baking?
The cookies are done when the edges are set and they have a slightly golden color. They may look soft in the center but will firm up as they cool. Be careful not to overbake, as this can lead to a hard texture.
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).