A long time ago, probably over a year at this point, Kris and her husband Tom gave us some molasses cookies they made. Well, they were SO AWESOME I asked for the recipe. Then, sadly, it took forever to get around to making them. So I made them for this past Christmas and they were just as delicious as we remembered.
Here are the little pre-baked balls ready for baking:
Post-baking and oh so ready for my tummy!
These are in both my and Andy's list of top five cookies ever. I had to buy ingredients before making them because I didn't own molasses, ground clover, or ground ginger. But now that means I have the ingredients to make them again and again. I will say it makes 80 cookies, so you could either cut them in half, make them for a party, or freeze some. I didn't freeze any because we took them many places, but Kris says they freeze well - just put wax paper between the layers to avoid sticking together.
Molasses Cookies
1 1/2 cups butter-flavored crisco
2 cups sugar
1/2 cup molasses
2 eggs
4 cups flour
4 tsp baking soda
1 tsp ground cloves
1 tsp ground ginger
2 tsp cinnamon
1 tsp salt
1. cream crisco and sugar.
2. add molasses and eggs, beat well.
3. sift dry ingredients, then add to wet ingredients and mix well.
4. chill batter.
5. roll batter into 1-inch balls.
6. dip tops of balls into sugar and placed on a greased cookie sheet sugar side up.
7. bake 8-10 minutes at 375 degrees.
Thanks a million to Kris for sharing the recipe - we love love love them!
1 comment:
The best cookies ever, but you must eat some while they are warm. I think they get stale fairly quickly, so eat up the rest of them within a few days (or freeze them). Wish I had one right now with my morning coffee...yum.
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