The Best Soft Molasses Cookies You Will Ever Knosh ...

Some cookie recipes are so good that you just have to share them with the world. This is the case with these molasses cookies ... amber rounds of soft, gingery molasses flavor with a sprinkling of raw sugar that adds a crunch when you bite into them.

I have had this recipe for years. It was included in a magazine that I subscribed to years ago ... and was a contest winning recipe that was submitted by a woman from someplace in 'the Heartland'. Well, I became a fan. This recipe makes close to 5 dozen cookies, which was a real seller when I first made them. You see, that was a time in my life when I was constantly baking for bake sales, girl's field hockey or softball parties, Cub Scout  and Girl Scout meetings, or PTSA refreshments. A big batch of cookies that was delectable and 'went' was a good thing. The beauty of a big batch also allowed me to bake for social gatherings and the family cookie jar.
The key to these cookies is to use the prescribed ingredients and don't overbake them. Eleven minutes in a 350 degree oven ... period. Remove them immediately from the cookie sheets and let them cool on the counter. Then, get them into an airtight or closely closed container. You will have wonderful chewiness for a couple days anyway. Today, I'm splitting the batch and dropping some off at my son's apartment for him and his room mates.

You'll have to make your own ....

Soft Molasses Cookies - printer friendly

Soft Molasses Cookies

In a large mixing bowl, cream together:

½ c. butter (1 stick)
½ c. solid vegetable shortening ( not margarine!)
1 ½ c. sugar

Add, beating well between each:

2 eggs

Beat in:

½ c. molasses

In another bowl, whisk together:

4 c. flour
½ tsp. salt
2¼ tsp. baking soda
2¼ tsp. powdered ginger
1½ tsp. cinnamon
1½ tsp. ground cloves

Gradually add the dry ingredients to the wet ingredients, stirring well after each addition.

Have on hand a small bowl of raw granulated sugar (granulated white table sugar can be used also).

Pre-heat an oven to 350° F and lightly grease cookie sheets.

Roll the dough into small balls that are just a bit smaller than a ping-pong ball (about 1¼ inch diameter). Dip the tops in raw sugar and place on cookie sheets.

Bake for 11 minutes and remove promptly from oven. Remove from cookie sheets and cool on foil on a counter.

Yield: 4-5 dozen 3-inch cookies.