- While going through family recipes one day I happened upon these cookies. Having never tasted them or seen them, I was curious at how they would taste. For some reason I imagined a hard, spicy cookie. I made a couple of tweaks and what I got was an extra soft, pillowy, nicely flavored cookie. I’m so glad I had that jar of molasses in my pantry or else I might not have been apt to make these and I would have missed out. Even my husband, who didn’t want to try one at first like them. They’ve really been a surprise winner out of all of the cookies I’ve been making a lot.
- 1 cup molasses
- 2 tsp baking soda
- 1 cup Dixie Crystals granulated sugar
- 1 cup shortening
- 1 cup sour milk
- 2 eggs, beaten
- 5 cups all-purpose flour
- 1 1/2 tsp cinnamon
- 1/8 tsp ground cloves
- sanding sugar or superfine sugar for garnish, optional
- Pre-heat oven to 350 F. Line baking sheets with parchment paper.
- Add baking soda to molasses and beat until light and foamy. (Hint: when measuring out molasses spray the container with cooking spray. It will flow out nicely!)
- In a large bowl, cream sugar and shortening. Add sour milk and 2 eggs, set aside.
- In a large bowl, whisk flour, cinnamon, and ground ginger until well mixed. Add to wet ingredients and mix until well combined.
- Using a spoon or a cookie scoop, drop about 2 tablespoons of cookie dough onto the prepared baking sheet. Bake for 10 to 12 minutes, or until only a small indent appears after touching the cookie with your finger. Remove from oven and allow to cool on a wire rack. If you wish, after the cookies have been out of the oven for just a few minutes, sprinkle some sugar on top of each.