These cookies are made at my house and my parents house every year in large quantity at Christmas. Often they are found on treat plates we deliver to friends, and definitely show up at parties and all day on Christmas. Without fail, I am always asked for the recipe, and I am happy to oblige every time. Mom found it on the back of the bottle of molasses about 15 or 20 years ago, and they have been a hit ever since! Spicy and gingery, these are a great soft and chewy alternative to the hard gingersnaps! They always disappear quickly...in fact, I made them yesterday and when I took a picture of them today, 3/4 of them were gone!
Molasses Cookies
3/4 c shortening
1 c sugar, plus extra for rolling
1/4 c molasses
1 egg
2 c flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
Cream together shortening and sugar, add molasses and egg and beat well. Add flour and continue to mix. Add baking soda, salt, cinnamon, and ginger and beat to combine. Refrigerate at least 2 hours before baking. Preheat oven to 375 degrees. Roll dough into small balls (about a tsp and a half), and then roll the balls into the extra sugar, place about an inch apart on a baking sheet and bake for 10 minutes. Cool on racks.
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