Margaret'S Molasses Sugar Cookies
Margaret's Molasses Sugar Cookies are warmly spiced, chewy treats with rich molasses flavor, perfect for holiday gatherings or cozy afternoons with a cup of tea.
Ingredients
Instructions
- Melt shortening in a saucepan over low heat; let cool.
- In a large bowl, combine the cooled shortening, sugar, molasses, and egg; beat well.
- Sift together flour, baking soda, salt, cloves, ginger, and cinnamon; add to the wet mixture.
- Chill the dough until firm.
- Roll the dough into one-inch balls; roll each ball in sugar.
- Place the balls two inches apart on a greased cookie sheet.
- Bake at 375°F for 10 to 12 minutes.
Tips & Substitutions
To enhance the flavor of your cookies, consider using dark molasses instead of light for a richer taste. If you find yourself without shortening, you can substitute with an equal amount of unsalted butter for a slightly different texture. Remember to sift your dry ingredients thoroughly to avoid clumps, which will help achieve a smoother cookie dough.
Serving Suggestions
These molasses sugar cookies make a delightful treat alongside a warm cup of tea or coffee. For a festive touch, try serving them with a scoop of vanilla ice cream or drizzling them with a simple glaze. They also pair beautifully with Mild Ginger Cookies for a delightful cookie platter during the holidays.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a single layer, then transfer them to a freezer bag for up to three months. To enjoy them warm, simply reheat in the oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Molasses Sugar Cookies contains roughly 115 calories, with 2g protein, 22g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of iron and calcium. It also contributes 7g of dietary fiber toward your daily target.
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 whole wheat flour instead of all-purpose flour for this recipe?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start by replacing half the all-purpose flour with whole wheat flour to see how it affects the cookie's consistency before making a full swap.
How can I make these cookies more chewy?
To achieve chewier cookies, try adding an extra egg yolk to the dough or reducing the baking time slightly. Additionally, make sure not to overmix the dough after adding the dry ingredients, as this can lead to tougher cookies.
What can I do if my dough is too sticky?
If the dough is too sticky to roll into balls, chill it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to handle. You can also lightly flour your hands while rolling the dough.
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).