Soft and Chewy Spiced Molasses Cookies
These cookies came about after a lackluster gingersnap cookie recipe we found on Google turned out to be a disappointment. Mixing shortening with melted butter keeps the centers soft, while brown sugar adds chew to the edges. These cookies keep well when stored in a container with a tight-fitting lid, and since they're not too sweet, they go fabulously with a cup of coffee in the morning.
- 1/2 cup butter 1 stick
- 1/4 cup shortening
- 1/2 cup white granulated sugar plus another 1/2 cup for rolling
- 1/2 cup packed brown sugar you can use light or dark
- 1 egg whisked
- 1/4 cup molasses
- 2 cups all-purpose white flour
- 2 teaspoons baking soda
- 1/2 teaspoon table salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
Melt the butter and the shortening together, either in a microwave or on the stovetop. In a large bowl, combine the brown sugar, the first 1/2 cup of white sugar, egg and molasses, and then stir in the butter and shortening mixture.
In a separate bowl, whisk together the flour, baking soda, salt and spices.
Slowly add the dry ingredients to the wet, using a wooden spoon to mix. Scrape the sides of the bowl as you go.
Place the dough in the refrigerator to chill for half an hour.
When the dough is out, preheat the oven to 375*F. Set the extra 1/2 cup of white sugar in a bowl next to the dough. Using a tablespoon and your hands, form the dough into a ball and roll in the sugar to coat. Set the balls 2 inches apart on the cookie sheet.
Bake the cookies 8-10 minutes until the cookies have flattened out and the edges have just started to brown. Let cool on the cookie sheet before removing, about 10 minutes.