“how ya like ‘em?” molasses spice cookies

Name: “How Ya Like ‘Em?” Molasses Spice Cookies
Cuisine: American
Ingredients: 2 1/4 cup(s) all purpose flour; 1/4 teaspoon(s) salt; 2 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon; 1 teaspoon(s) ginger powder; 1/2 teaspoon(s) cloves, ground; 3/4 cup(s) vegetable shortening; 1 cup(s) brown sugar, firmly packed; 1/4 cup(s) dark molasses; 1 - egg; 1 teaspoon(s) vanilla extract; granulated sugar; water

How ya like ‘em — crispy (left) or soft (right)?

review

Recipe by

Lori Zimmer

@SheWolfZ

Camp Hill, PA

Some folks like their molasses cookies nice and tender; others prefer them crispy like ginger snaps, perfect for dunking in milk. We like them both ways! This recipe lets you choose the outcome — the secret lies in whether or not you chill the dough and how long you bake them. Either way, dipping the dough balls in sugar and sprinkling them with water before baking gives the cookies those nice crackly tops. Sometimes I’ll make a batch of each! Be sure to store crispy cookies in an airtight container; they’ll soften if exposed to humidity. This recipe makes about 4 1/2 dozen cookies.

method Bake

Ingredients For “how ya like ‘em?” molasses spice cookies

2 1/4 c

all purpose flour
1/4 tsp

salt
2 tsp

baking soda
1 tsp

cinnamon
1 tsp

ginger powder
1/2 tsp

cloves, ground
3/4 c

vegetable shortening
1 c

brown sugar, firmly packed
1/4 c

dark molasses
1

egg
1 tsp

vanilla extract
granulated sugar
water

How To Make “how ya like ‘em?” molasses spice cookies

1
In a large bowl, stir together flour, salt, baking soda, cinnamon, ginger, and ground cloves using a wire whisk. Set aside.

2
With an electric mixer, beat together shortening, brown sugar, molasses, egg and vanilla until smooth.
3
Gradually (i.e., in 2 or 3 increments) add dry ingredient mixture from Step 1, scraping bowl often and mixing well after each addition.
4
If you prefer softer cookies, cover dough and chill in refrigerator for 2 hours. If you prefer crisper cookies, skip this step (or, if the dough seems sticky, chill for 15 minutes).
5
Move oven rack to center position. Preheat oven to 375° F. Lightly grease cookie sheets.
6
Pour a small amount of granulated sugar into a small bowl or measuring cup. Fill a food sprayer or cup with water.
7
Shape dough into balls approximately 3/4” to 1” in diameter. Dip the top of each ball in granulated sugar before placing (sugar side up) on cookie sheet. Space the balls about 3” apart. NOTE: If making soft cookies, return dough to refrigerator when not actively shaping the balls, and be sure cookie sheets have cooled completely before reusing.
8
Using a food sprayer, lightly spritz the tops of the dough balls with water — or, dip your fingers in a cup of water and flick a few drops of water onto the top of each ball.
9
Bake at 375° until just barely set — about 8 to 9 minutes for soft cookies, 10 to 12 for crispy cookies. (NOTE: Crispy cookies will spread out more, but should still be taken out of the oven before they are hard; they will settle and harden when cool.) Remove from oven; allow to cool on cookie sheet 10 minutes before removing to cooling rack or board.
10
When completely cool, store cookies in an airtight container. Store soft cookies and crispy cookies in separate containers to prevent softening of crispy cookies.
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