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Classic Molasses Cookies

classic-molasses-cookies

Cook Time: 15 Min

Yield: 4 Servings

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Ingredients

  • 3/4 C. Crisco® All-Vegetable Shortening
  • 1 C. firmly packed light brown sugar
  • 1 large egg
  • 1/4 C. Grandma’s® Original Molasses
  • 2 1/4 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Ginger
  • 1/2 tsp. Spice Islands® Ground Cloves
  • 1/4 tsp. salt
  • Granulated sugar for dipping

Directions

  1. COMBINE shortening and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add egg and molasses; beat until light and fluffy.
  2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl. Beat into shortening mixture at low speed until well blended. Chill 3 hours or overnight.
  3. HEAT oven to 350ºF. Shape mixture into 1-inch balls; dip one side in granulated sugar. Place, sugared side up, on ungreased cookie sheet 2 inches apart.
  4. BAKE 12 to 15 minutes. Cool on rack.

Classic Molasses Cookies

classic-molasses-cookies

Cook Time: 15 Min

Yield: 4 Servings

Ingredients

  • 3/4 C. Crisco® All-Vegetable Shortening
  • 1 C. firmly packed light brown sugar
  • 1 large egg
  • 1/4 C. Grandma’s® Original Molasses
  • 2 1/4 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Soda
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1 tsp. Spice Islands® Ground Ginger
  • 1/2 tsp. Spice Islands® Ground Cloves
  • 1/4 tsp. salt
  • Granulated sugar for dipping

Directions

  1. COMBINE shortening and brown sugar in large bowl. Beat at medium speed of electric mixer until well blended. Add egg and molasses; beat until light and fluffy.
  2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in medium bowl. Beat into shortening mixture at low speed until well blended. Chill 3 hours or overnight.
  3. HEAT oven to 350ºF. Shape mixture into 1-inch balls; dip one side in granulated sugar. Place, sugared side up, on ungreased cookie sheet 2 inches apart.
  4. BAKE 12 to 15 minutes. Cool on rack.

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