Molasses Cookies

Here’s another perfect-for-fall cookie. These molasses cookies taste like gingersnaps, and they are rolled in white sugar to make them crispy on the outside but soft and chewy on the inside. They’re full of fall spices—cinnamon, nutmeg, ginger, and allspice—and are incredibly easy to make. This recipe makes about 3 dozen cookies. You’ll want to start a pot of hot tea or apple cider to have with these!

Molasses Cookies:

¾ cup shortening

1 cup brown sugar

½ cup molasses

1 egg

1 teaspoon vanilla extract

½ teaspoon salt

2 teaspoons baking soda

2 ½ cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground ginger

1 teaspoon allspice

White sugar

Directions:

1. Preheat oven to 350 degrees.  Cream the shortening and brown sugar. Mix in the molasses, egg, and vanilla.

2. In a medium-size bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, ginger, and allspice. Stir to combine.  Add the dry ingredients to the shortening mixture, and mix until dry ingredients are incorporated.

3. Use a cookie scoop or teaspoon to form equal sized scoops of cookie dough. Roll each ball of cookie dough in white sugar.  

4. Place on an ungreased cookie sheet and bake at 350 for 8-10 minutes (the center of the cookies will still look soft but will firm as they set up). Cool on the cookie sheet for two minutes and then remove to baking racks.