Last week, the hottest day of the summer, I got a big craving for cookies. Now the dilemma was – should I even turn on the oven on a sweltering day like this? But really, when the craving hits, I can make any sacrifice to satisfy that craving! Which meant, of course, turning on the oven. These molasses cookies are an all time favorite around our house. The dough is rolled in sugar to give that pretty crackling when they are baked. They are soft and chewy, loaded with raisins and lots of flavor punch with cinnamon, cloves and ginger – a flavor combination that you find in gingerbread. If you enjoy gingerbread, you will love these cookies – and they are easier to make!!
Once your dough is mixed, it is necessary to chill it before you form it into balls. This will make your job so much easier!! Trust me on this, it is a step not to miss. Besides, it gives you time to put away that laundry or do some quick chores.
If you are not a fan of raisins, you can leave them out without sacrificing the overall taste and effect. I have made them that way before, but we do enjoy them more with the raisins added in.
After the dough has chilled for about an hour, shape into one inch balls, roll in sugar, place on cookie sheets and bake.
How yummy do these look? And the wonderful aroma all through the house while these are baking is amazing!! Next time you have a cookie craving, give these a try.
What's your favourite cookie recipe?
Ingredients (4 dozen)
- 3/4 cup shortening
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1 cup raisins
- granulated sugar (for rolling)
1. Cream shortening and sugar in large bowl of electric mixer on medium speed until light and fluffy. Add molasses and egg. Mix well.
2. Combine flour, baking soda, spices and salt. Add to creamed mixture. Mix well. Stir in raisins. For easier handling, cover and refrigerate for about 1 hour.
3. Shape dough into 1 inch balls. Roll in sugar to coat well. Place about 2 inches apart on parchment or silpat lined cookie sheets. Bake for 10 - 14 mins. (I find 12 mins works good) at 350° or until set. Cool for 5 minutes on sheet, then transfer to rack to cool completely.
4. Makes about 4 dozen