These crisp rolled molasses cookies are a nostalgic treat that captures the essence of old-fashioned holiday baking. Made with rich dark molasses, warming ground ginger, and a touch of sweetness, they offer a perfect balance of chewy centers and shattering crisp edges. The deep, caramel-like flavor of the molasses shines through, complemented by the subtle heat of the spices. Ideal for afternoon tea, cookie exchanges, or simply enjoying with a hot cup of coffee, these cookies are sturdy enough to travel in a tin yet tender enough to melt on your tongue. Their robust flavor makes them a favorite among spice cookie lovers, and they keep beautifully in an airtight container for weeks, making them a thoughtful homemade gift or a reliable standby for unexpected guests.
Crisp Rolled Molasses Cookies
Description
These crisp rolled molasses cookies are a nostalgic treat that captures the essence of old-fashioned holiday baking. Made with rich dark molasses, warming ground ginger, and a touch of sweetness, they offer a perfect balance of chewy centers and shattering crisp edges. The deep, caramel-like flavor of the molasses shines through, complemented by the subtle heat of the spices. Ideal for afternoon tea, cookie exchanges, or simply enjoying with a hot cup of coffee, these cookies are sturdy enough to travel in a tin yet tender enough to melt on your tongue. Their robust flavor makes them a favorite among spice cookie lovers, and they keep beautifully in an airtight container for weeks, making them a thoughtful homemade gift or a reliable standby for unexpected guests.Ingredients
Directions
-
Preheat oven to 375&# 194;°F (190ðC). Lightly grease baking sheets or line with parchment paper.
-
In a large bowl, cream together the shortening, sugar, ground ginger, and salt until light and fluffy.
-
Beat in the egg until fully incorporated and the mixture is smooth.
-
In a small separate bowl, combine the baking soda and dark molasses. Stir vigorously until the mixture becomes frothy and bubbly.
-
Add the frothy molasses mixture to the creamed shortening mixture and stir well to combine.
-
Add 2 cups of the all-purpose flour to the wet ingredients and mix until just combined.
-
Turn the dough out onto a lightly floured surface. Gradually add the remaining 1/2 cup flour, kneading gently until the dough is firm enough to roll but not dry.
-
Divide the dough into manageable portions. Roll each portion to a thickness of 1/8 inch.
-
Using a 3-inch floured cookie cutter, cut out shapes and place them on the prepared baking sheets, leaving about 1 inch of space between cookies.
-
Bake for 12-15 minutes, or until the edges are set and the centers look dry. The cookies should be crisp, not soft.
-
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
-
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1482.6kcal
- % Daily Value *
- Total Fat 61.5g95%
- Saturated Fat 20.7g104%
- Cholesterol 0.0mg0%
- Sodium 2450.1mg103%
- Total Carbohydrate 228.0g76%
- Dietary Fiber 4.1g17%
- Sugars 114.5g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
