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My review
Molasses Sugar Cookies
Karin Christian
"These are a wonderful chewy spice cookie. They are drop cookies that keep very well. I make them at the beginning of the holiday season and they keep all the way to New Year's!"
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Ingredients
3 h 40 m servings 93Original recipe yields 72 servings (6 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt the shortening in a large pan on the stove, and cool.
- Add sugar, eggs, and molasses, beat well.
- In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
- Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
- Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
- Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 8041071 Ratings
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Most helpful positive review
1/28/2008
AMAZING. So incredibly good and very very easy to whip up. I don't even sift the flour/spices. I just throw it in the bowl after I've mixed the wet ingredients. An easy, one-bowl recipe. I've al...
Most helpful critical review
1/24/2010
Very tasty cookies. However, when it tells you to melt the crisco and then let it cool, you must let the crisco solidify all the way again (which makes me wonder why to melt it in the first pla...
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Newest
1/28/2008
AMAZING. So incredibly good and very very easy to whip up. I don't even sift the flour/spices. I just throw it in the bowl after I've mixed the wet ingredients. An easy, one-bowl recipe. I've al...
12/11/2007
These come out exactly the way a molasses cookie should! 2 things: Definitely watch cooking time...if you like a chewy cookie, stick to the approx. 10min bake time-they may look too undercooked...
11/30/2006
These were really good. Usually, I do not even like molasses cookies, but these were nice and chewy on the inside, not too sweet, and just the right amount of spice. My father loved them,and my ...
12/9/2006
REALLY yummy! Spiced well and taste like perfect little gingersnaps but not rock hard. I added 2 TBS of corn syrup to make them a bit chewy. The recipe makes tons too!
12/29/2006
Delicious! I made these for Christmas and they were a real hit with my family. I live in Australia and couldn't buy all of the ingredients, so I substituted butter for shortening and treacle f...
12/22/2006
Oh, my gosh, these are great! I followed recipe as written, refrigerated dough 4 hours and baked. While first batch was in the oven, I rolled rest of dough and put in fridge until ready for n...
12/16/2010
AMAZING! Moist, just the right amount of spice, yummy!!! Per other reviews, I used 1 c. shortening and 1/2 c. butter. I omitted the cloves. Also, I didn't melt the shortening (what is the po...
12/11/2006
These were very good. Smelled excellent when baking. They do begin to get hard quicky, so I'd suggest storing them as soon as you can.
12/21/2008
No need to melt then cool unless you have time to kill :) Just blend the shortening in (like you would in normal cookies), then roll into balls as soon as the dough is complete (no need to refr...