Molasses Cookies(Club Member: Christy Hosey)
Chewy molasses cookies with warm cinnamon and spices, perfect for holiday gatherings or cozy afternoons, offering rich flavor and a soft, crumbly texture.
Ingredients
Instructions
- Cream shortening and sugar together.
- Add egg and molasses; mix well.
- Combine soda and spices with sifted flour.
- Gradually add the flour mixture to the wet ingredients and mix until combined.
- Roll the dough into small balls.
- Roll each ball in sugar.
- Place on a baking sheet and bake in a 350°F oven for 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you're out of shortening, you can substitute it with an equal amount of unsalted butter. Make sure to chill the dough for at least 30 minutes before rolling to help the cookies maintain their shape while baking. Adding a pinch of ginger can enhance the spice profile, making them even more delightful.
Serving Suggestions
These molasses cookies are delicious on their own, but they also pair beautifully with a glass of cold milk or a warm cup of tea. For a festive touch, serve them alongside Pink And Pretty Pineapple Salad at gatherings. They can also be crumbled over vanilla ice cream for a delightful dessert twist.
Storage & Reheating
Store leftover molasses cookies in an airtight container at room temperature for up to one week. To maintain their softness, place a slice of bread in the container. If you want to freeze them, wrap each cookie in plastic wrap and place them in a freezer bag. They can be reheated in the microwave for a few seconds to restore warmth.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Cookies(Club Member: Christy Hosey) contains roughly 753 calories, with 12g protein, 131g carbohydrates, and 22g fat. It is an excellent source of iron (29% of the Daily Value), protein (25% of the Daily Value), and vitamin C (25% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 619mg per serving (27% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, it may result in denser cookies. To maintain the texture, consider using a blend of whole wheat and all-purpose flour, adjusting the liquid slightly if necessary.
What should I do if the dough is too sticky?
If your dough is too sticky to handle, refrigerate it for about 30 minutes to firm it up. Alternatively, you can gradually add more flour, a tablespoon at a time, until it reaches a manageable consistency. Just be cautious not to overdo it, as too much flour can lead to dry cookies.
Can I add nuts or chocolate chips to the dough?
Absolutely! Feel free to add chopped nuts like walnuts or pecans, or even chocolate chips for a delightful twist. Just be sure to adjust the amount of flour slightly if you add a significant quantity of mix-ins, to maintain the right dough consistency.
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).