Old-Fashioned Molasses Cookies
Chewy, deeply spiced cookies rolled in sugar before baking so their tops crackle. Made with sorghum or molasses that once stood in as the most affordable sweetener in mountain kitchens.
- Prep
- 20 min
- Cook
- 12 min
- Total
- 32 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Baking sheet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 4
- carbs
- 17
- protein
- 1
- calories
- 110
Instructions
- 1
Whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together in a bowl.
- 2
Beat the shortening and sugar together until light and fluffy. Beat in the molasses and egg.
- 3
Slowly mix in the dry ingredients until a soft dough forms.
- 4
Refrigerate the dough for at least 30 minutes.
- 5
Roll the dough into balls. Roll each ball in extra sugar to coat.
- 6
Place the balls apart on a baking sheet. Bake at 350°F for 10 to 12 minutes until the tops crackle.
- 7
Let the cookies cool on the sheet pan for a few minutes. Move them to a wire rack.
Chef's tips
Chill the dough for at least 30 minutes so the cookies hold their shape and do not spread too thin.
Storage
Store in an airtight container at room temperature for up to a week.
Reheating
Not necessary; serve at room temperature.
Common mistakes to avoid
- •Baking too long, which makes the cookies hard instead of chewy
- •Skipping the refrigerator step, which makes the cookies spread too flat
Serving suggestions
Cooked Old-Fashioned Molasses Cookies?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from West Virginia
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
