Molasses Sugar Cookies
These large, chewy cookies are full of old-fashioned flavor. Use turbinado sugar for rolling the balls of dough—this will give a nice crunch to the finished cookie.
Makes: 24 cookiesHands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Easy
Makes: 24 cookies
- ½ cup unsalted butter, softened
- ½ cup vegetable shortening
- ¾ cup Grandma’s unsulfured molasses
- 3 cups dark brown sugar
- 2 large eggs
- 3 cups all-purpose flour
- ½ tsp. salt
- 1 Tbsp. baking soda
- 1½ tsp. ground cinnamon
- 1 tsp. ground cloves
- 1½ tsp. ground ginger
- ½ cup granulated sugar
- Beat butter and shortening until blended. Beat in molasses and brown sugar until creamy; beat in eggs one at a time.
- Whisk together flour, salt, baking soda, cinnamon, cloves, and ginger. Add to creamed mixture; blend thoroughly.
- Chill, covered tightly, 30 minutes.
- Preheat oven to 350°F. Lightly grease 2 baking sheets.
- Using a tablespoon, measure out chilled dough and roll into balls. Roll balls in granulated sugar.
- Place dough on baking sheets. Bake 10–12 minutes, or until firm to touch but not overcooked. Cool completely.