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Molasses Spice Cookies




Source of Recipe


Stuart


List of Ingredients




Molasses Spice Cookies

2 1/4 cup flour
2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
2 1/2 tbs milk
9 1/2 tbs butter flavored shortening
1 cup (packed) dark brown sugar
1 egg
1/4 cup unsulphured molasses
1/3 cup granulated sugar for coating dough




Recipe



Preheat oven to 3750. Sift the flour, baking soda, salt, cinnamon and ginger into a medium bowl and set aside. Cream the shortening and brown sugar in a large mixing bowl until light and fluffy, no less than 3 minutes. Beat in the egg and molasses and continue to mix until well combined. Pour the milk over the flour mixture and stir gently until it has absorbed some of the flour. Gradually add the flour mixture into the shortening mixture, scraping down the sides of the bowl several times.

Form the dough into as many balls as you want cookies; I got six balls of about 1/2 cup of dough each which turned into 7-inch cookies. Roll the dough balls in the granulated sugar and refrigerate for 20 minutes or until cold and firm. Place a few balls, well separated, on a baking sheet lined with parchment paper or a silicone pan liner. Using the bottom of a glass, flatten each of the balls until it is between 1/2 and 3/4 inch thick. Sprinkle a bit more sugar over the top of the flattened dough balls and pop them into the oven.

Bake for about 12 minutes rotating the pan halfway through cooking. When they're done, the outside edge should be just a shade darker than the inner part and the surface should have a network of cracks revealing the chewy insides. Remove the cookies form the oven and let them cool on the baking sheet for about 2 minutes. Transfer to a rack to cool completely. Store the cookies in a closed container or they will lose most of their chewiness and get hard.