Soft and Chewy Spiced Molasses Cookies
These cookies came about after a lackluster gingersnap cookie recipe we found on Google turned out to be a disappointment. Mixing shortening with melted butter keeps the centers soft, while brown sugar adds chew to the edges. These cookies keep well when stored in a container with a tight-fitting lid, and since they're not too sweet, they go fabulously with a cup of coffee in the morning.
Servings: 24 cookies
Ingredients
- 1/2 cup butter 1 stick
- 1/4 cup shortening
- 1/2 cup white sugar plus another 1/2 cup for rolling
- 1/2 cup brown sugar you can use light or dark
- 1 egg whisked
- 1/4 cup molasses
- 2 cups all-purpose white flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
Instructions
- Melt the butter and the shortening together, either in a microwave or on the stovetop. In a large bowl, combine the brown sugar, the first 1/2 cup of white sugar, egg and molasses, and then stir in the butter and shortening mixture.
- In a separate bowl, whisk together the flour, baking soda, salt and spices.
- Slowly add the dry ingredients to the wet, using a wooden spoon to mix. Scrape the sides of the bowl as you go.
- Place the dough in the refrigerator to chill for half an hour.
- When the dough is out, preheat the oven to 375*F. Set the extra 1/2 cup of white sugar in a bowl next to the dough. Using a tablespoon and your hands, form the dough into a ball and roll in the sugar to coat. Set the balls 2 inches apart on the cookie sheet.
- Bake the cookies 8-10 minutes until the cookies have flattened out and the edges have just started to brown. Let cool on the cookie sheet before removing, about 10 minutes.