Cookbook

Molasses Drop Cookies

25 Blogger by Maeghan

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.

5 (Rated by 29 moms)

PREP TIME	15 Min	READY IN	27 Min
COOK TIME	12 Min	SERVINGS	60

MEAL/COURSE Dessert

TYPE OF DISH Cakes and Cookies

COOKING METHOD Oven

DIETARY NOTES Freezable, Make-Ahead, Nut-free, Quick & Easy, Blogger

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.