Molasses Cookies(Overnight)
Warm, chewy molasses cookies with ginger and a rich flavor, perfect for holiday gatherings or cozy afternoons, offering a delightful blend of spices and sweetness.
Ingredients
Instructions
- Mix sugar, salt, ginger, flour, and soda in a sifter.
- Combine molasses, melted shortening, and sour milk.
- Mix together and let stand covered in the refrigerator overnight.
- Roll out and cut into any preferred shape.
- Bake in a moderate oven at 350° to 375°.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of nutmeg or allspice to the dough. If you don't have sour milk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure the shortening is fully melted to avoid clumping in the batter. Rolling the dough between two sheets of parchment paper can make cutting shapes easier.
Serving Suggestions
Serve these molasses cookies with a glass of milk or a warm cup of tea for a cozy treat. They pair well with a scoop of vanilla ice cream for an indulgent dessert. For a festive touch, consider serving them alongside Egg Nog Dip during holiday gatherings. They also complement savory dishes like Killer Kielbasa for a balanced meal.
Storage & Reheating
Store leftover molasses cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, simply warm them in a preheated oven at 300°F for about 5-10 minutes until slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Cookies(Overnight) contains roughly 2721 calories, with 41g protein, 354g carbohydrates, and 127g fat. It is an excellent source of iron (118% of the Daily Value), protein (82% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2024mg per serving (88% 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 granulated sugar in this recipe?
Yes, you can substitute brown sugar for granulated sugar in this recipe. Brown sugar will add a richer flavor and a slightly chewy texture to the cookies, enhancing the overall taste.
Why do I need to let the dough sit overnight?
Allowing the dough to sit overnight helps the flavors to meld and develop, resulting in a more aromatic and flavorful cookie. It also improves the texture, making the cookies chewier and more enjoyable.
Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour for all-purpose flour, but the texture will be denser. For a lighter cookie, consider using half whole wheat and half all-purpose flour to balance health benefits and 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).