Wishing everyone a very Merry Christmas and may all your wishes come true!
MOLASSES COOKIES, by Cyann
IN THIS RECIPE, MOLASSES KEEPS THESE COOKIES MAGICALLY FRESH AND CHEWY FOR DAYS. ... WHISK FLOUR, BAKING SODA, CINNAMON, GINGER, CARDAMOM, AND SALT IN A SMALL BOWL. ... CHEWY MOLASSES COOKIES: ALL YOU EVER WANTED!!
Ingredients:
1 cup Crisco shortening
1 cup dark brown sugar
½ cup granulated sugar
2 eggs, large
1 tsp. Vanilla extract
1 cup molasses
4 cups all-purpose flour
4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 1/2 tsps. cloves
1/2 tsp. nutmeg
Granulated sugar, cinnamon sugar, sanding sugar or turbinado sugar, for rolling cookie dough.
In a mixer bowl, cream shortening and sugar, cream: mixing 3 minutes.
Add eggs, one at a time, mixing to combine before adding the next egg. Cream together with sugar and shortening.
With mixer on setting on low, slowly add the molasses, then turning the mixer speed up to med/high, mix to combine.
I use “Grandma's Original Molasses”, which is found in most of the grocery stores.“Grandma's Original Molasses” is lighter in color and tends to have a nicer flavor.
In another bowl sift flour. To the flour in bowl, add baking soda, salt, cinnamon, and ginger then mix, to evenly combine flour with spices.
The add flour mixer back into sifter, then sift the flour mixer to the sugar mixture.
Wits the mixer's setting set on low, slowly mix (to avoid a mess in your kitchen), then turning the mixer speed up to medium to mix only to combine, stopping to scape the sides of bowl.
Do not over mix the dough, it will toughen!
If your cookie dough is too sticky, don’t add more flour just cover and chill for 30 minutes to stiffen.
HOURS, OR A DAY LATER:
Pre-heat your oven to 350°F. Grease or line 2 baking cookie sheets with parchment paper.
Place the sugar of your choice in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is too sticky, chill 30 minutes).
Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.
Bake the Old-Fashioned Molasses Cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (if you over baked the cookies, they won’t be chewy), 12–15 minutes, or until the tops of the cookies have crinkles and are barely dry. (They will look a slightly underdone).
Remove the Old-Fashioned Molasses cookies from oven, cool on sheet 2 mins, before removing to cool completely on a wire cooling rack..
This Old-Fashioned Molasses cookies can be stored in an airtight container for up to a week.
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