Today I made dozens upon dozens of molasses cookies from the family recipe that has come down through the generations. I remember these being made at my Grandma Garland’s house and I’ve come to learn that they were my grandpa’s number one choice of cookie. He especially liked them when they were seasoned with a heavy hand on the cloves.
As it turns out not only was this my grandpa’s favorite, but it is now the hands down favorite in my own house. Gregory will request these if he knows that I’m about to bake and Ken chooses them over even Congo Squares. Even Madeleine eats and enjoys them.
MOLASSES COOKIES
INGREDIENTS
1 1/2 C veg oil
2 C white sugar + 3/4 C for coating
1/2 C molasses
2 eggs
4 tsp baking soda
4 C all purpose flour
1 tsp salt
2 tsp ginger
3 tsp cinnamon
1 tsp cloves
Preheat oven 375 degrees
1. Combine oil, 2 C sugar, molasses, and eggs in Kitchen Aid or large bowl.
2. Add dry ingredients and combine completely.
3. Chill dough for 30-60 minutes.
4. Remove dough from refrigeration. Roll into 1 inch balls.
5. Roll each ball of dough in white sugar. Place on parchment lined pan.
6. Bake 7-8 minutes. Cookies will still be soft; this creates a chewy cookie. For a drier, crispy cookie, bake for 9 minutes.
7. Rest cookies for 30-60 seconds before removing to a cooling rack.
Store in airtight containers.
Cookies will stay fresh even if frozen; trust me, this is a true benefit because it’s imperative to make a big batch and freeze a portion of the cookies because once the family get used to having these cookies in the pantry… more cookies will be required.
~Enjoy!
