I've had this recipe for Molasses Sugar Cookies for over 25 years but can't remember the name of the co-worker who gave it to me! It's perfect when you're in the mood for gingersnap flavor cookie that is crispy on the outside and chewy inside. Click here for a printer-friendly pdf page.
Molasses Sugar Cookies
Bottger Mansion of Old Town
Albuquerque, New Mexico
4 dozen cookies
1 1/2 c. shortening
2 c. sugar (15 oz.)
1/2 c. molasses (6 oz.)
2 eggs
4 tsp. baking soda
4 c. flour (21 oz.)
1 tsp. cloves
1 tsp. ginger
2 tsp. cinnamon
1 tsp. salt
Melt and cool shortening. Add sugar, molasses and eggs; beat well. Sift together remaining ingredients; add slowly and mix well. Roll into 1-inch balls (use a #40 portion scoop); place extra sugar in a shallow bowl; roll the cookie balls in sugar. Bake on parchment paper or a greased cookie sheet 2” apart at 375F for 8-10 minutes.
To make ahead and freeze: place cookie balls close together on a cookie sheet and flatten; freeze in freezer bags. Bake for slightly longer.
Note: Doubling this recipe is too much to fit into a standard mixing bowl.
I’m having fun--come on along!
Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM 87104
www.bottger.com
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