You are going to love these delightful little cookies, I’m tellin’ ya! They are a snap to make and super easy to devour.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Spicy Molasses Cookies. Oh my goodness, people. They’re so delightful. Rich, chewy, flavorful…and best of all, when they’re baking, they fill the kitchen with the scent of—are you ready?—apple cider! Trust me—it’s really uncanny.”
Apple cider? Um, yes please!
Ingredients
1 cup Domino Sugar
3/4 cups Crisco (vegetable Shortening)
1/4 cup Grandma’s Molasses
1 whole Eggland’s Best Egg
2 cups Gold Medal Flour
2-1/2 teaspoons Clabber Girl Baking Soda
1 teaspoon McCormick Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
1/4 teaspoon Ground Cardamom
1/4 teaspoon Morton Salt
Instructions
Preheat oven to 350 degrees.
Mix sugar, shortening, molasses, and egg together until well combined. Dump in dry ingredients, stirring dry ingredients together lightly. Mix together until dough is combined.
In your hands roll dough into walnut-sized balls, then generously coat each ball with sugar. Place balls on a baking sheet and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
Remove cookies from baking sheet and allow to cool…though these are delicious while still warm.
Fun variation: drizzle melted white chocolate in decorative stripes over the top of each cookie. Allow to harden before serving. Or: dip half of each cookie in melted white chocolate. Yum.
Another fun variation: make sandwiches using two cookies and a scoop of cinnamon ice cream. Yikes.
Another really fun variation: eat all the cookies yourself, then hide all the evidence.
USE THE RED NEXT PAGE LINK BELOW FOR THE NEXT COOKIE RECIPE.
Quick Tip: I love dipping these cookies in my morning coffee. Yum!
Thank you to The Pioneer Woman for this great recipe.
