Egg-/Dairy-Free Molasses Cookies

If there are no nut allergies involved, up to 1 cup chopped walnuts or pecans can be added to this recipe.

Makes: 48 cookiesHands-on: 25 minutesTotal: 8 hours 50 minutesDifficulty: Medium

Makes: 48 cookies

Ingredients

  • 4 cups all-purpose flour or gluten-free flour mix
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1½ tsp. ground ginger
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cinnamon
  • ½ cup vegetable shortening
  • 2 cups sugar, divided
  • 1 cup Grandma’s molasses
  • ½ cup coffee

Directions

  • Whisk flour, salt, baking soda, ginger, cloves, nutmeg, and cinnamon together; set aside.
  • Cream shortening, 1 cup sugar, molasses, and coffee together until smooth and creamy. Stir in flour mixture.
  • Cover with plastic wrap; chill dough overnight.
  • Preheat oven to 375°F. Lightly grease 2 large baking sheets.
  • Roll dough in teaspoon-sized balls. Roll in remaining sugar; place on prepared baking sheets.
  • Bake 10–12 minutes. Cool.

Recipe Information

Makes: 48 cookies

Ingredients

  • 4 cups all-purpose flour or gluten-free flour mix
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1½ tsp. ground ginger
  • ½ tsp. ground cloves
  • ½ tsp. ground nutmeg
  • ½ tsp. ground cinnamon
  • ½ cup vegetable shortening
  • 2 cups sugar, divided
  • 1 cup Grandma’s molasses
  • ½ cup coffee

Directions

  • Whisk flour, salt, baking soda, ginger, cloves, nutmeg, and cinnamon together; set aside.
  • Cream shortening, 1 cup sugar, molasses, and coffee together until smooth and creamy. Stir in flour mixture.
  • Cover with plastic wrap; chill dough overnight.
  • Preheat oven to 375°F. Lightly grease 2 large baking sheets.
  • Roll dough in teaspoon-sized balls. Roll in remaining sugar; place on prepared baking sheets.
  • Bake 10–12 minutes. Cool.

Nutrition Information

Nutrition Information
Amount per serving
Calories110
Total Fat2g
Saturated Fat0.5g
Cholesterol0mg
Sodium100mg
Total Carbohydrate22g
Dietary Fiber0g
Sugars15g
Protein1g