My mother used to make the best molasses spice cookies. They were thin and somewhat crispy, buttery and spicy. Many years ago she gave me the recipe, but unfortunately I don’t remember what special place I put it in to save it! But I came across this recipe a couple of years ago. They don’t resemble my mom’s cookies, but I must say the flavor evokes those buttery crispy spicy cookies she used to make.
SERVINGS402-3 inch cookies
CHANGE SERVING SIZE2-3 inch cookies
- 4 1/2 cups flour all purpose
- 1/2 tbsp ginger ground
- 2 tsp baking soda
- 1 tsp cinnamon ground
- 1 tsp cloves ground
- 1/2 tsp salt
- 3/4 cup butter slightly firm
- 3/4 cup Crisco
- 3 cups sugar divided
- 2 egg(s) large
- 1/2 cup dark molasses
- Preheat oven to 350.
- Line baking sheets with parchment.
- Mix together flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
- Mix butter on medium-low speed until smooth, about 1 minute.
- Add shortening and continue to mix until creamy and lightened in color, about a minute longer.
- Add 2 cups of the sugar in four additions and continue to mix for another 2 minutes.
- Lightly beat eggs and molasses together.
- Add to butter mixture and mix until blended.
- On low speed, add dry ingredients in three additions, mixing just until combined.
- Place reserved cup of sugar in a bowl.
- Form a 2 inch ball, roll in sugar and place on cookie sheet. Repeat with remaining dough, spacing 3 inches apart.
- Bake cookies for 13-15 minutes, until cracked on top but still soft.
- Let stand 2 to 3 minutes, then transfer to cooling racks.