DessertSnack

Grandma's Soft Molasses Cookies

Name: Grandma's Soft Molasses Cookies
Prep time: 15 min
Cook time: 24 min
Total time: 1 h 9 min
Yield: 6 servings
Cuisine: american
Ingredients: 0.5 cup vegetable shortening at room temperature; 0.33 cup granulated sugar; 1 pcs egg large; 0.33 cup molasses dark, unsulphured; 80 ml brewed coffee cooled to room temperature; 2 cup all-purpose flour; 0.5 tsp baking soda; 0.5 tsp baking powder; 0.5 tsp salt; 1 tsp ground ginger; 1 tsp ground cinnamon; 0.5 tsp ground allspice; 0.25 cup granulated sugar

A classic, old-fashioned cookie recipe featuring the warm flavors of molasses, ginger, and cinnamon. These cookies have a soft, cake-like texture and are perfect for chilly autumn or winter days. A simple sugar coating adds a pleasant crunch.

An original recipe by Forkin

Total time: 1 hr 9 min
Serves: 6
Difficulty: Medium
Per serving: 464 kcal

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

0.5 cupvegetable shortening, at room temperature
0.33 cupgranulated sugar
1 pcsegg, large
0.33 cupmolasses, dark, unsulphured
80 mlbrewed coffee, cooled to room temperature
2 cupall-purpose flour
0.5 tspbaking soda
0.5 tspbaking powder
0.5 tspsalt
1 tspground ginger
1 tspground cinnamon
0.5 tspground allspice

coating

0.25 cupgranulated sugar

Equipment

parchment paper · wire rack · baking sheet · mixing bowl · electric mixer · whisk

The method

Step by step

1
In a large bowl, use an electric mixer to cream the vegetable shortening and the dough's granulated sugar until light and fluffy.
About 3 min
Cook’s note: Start with room temperature shortening for easier creaming.
2
Beat in the egg until well combined.
About 1 min
3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, and ground allspice.
About 2 min
Cook’s note: Whisking the dry ingredients ensures the leaveners and spices are evenly distributed.
4
In a small bowl or measuring cup, stir together the molasses and cooled coffee until combined.
About 1 min
5
Add about one-third of the dry ingredients to the creamed mixture and mix on low speed, then add half of the molasses mixture and mix. Repeat, ending with the final third of the dry ingredients.
About 3 min
Cook’s note: Mix until just combined after each addition to avoid overworking the dough.
6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dough makes it less sticky and easier to handle.
7
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
About 5 min
8
Place the coating sugar into a shallow bowl.
9
Scoop the dough and roll it between your palms into balls about 1.5 inches in diameter.
About 5 min
Cook’s note: A small cookie scoop can help make uniformly sized cookies.
10
Roll each dough ball in the coating sugar until it's fully covered.
About 3 min
11
Place the sugar-coated balls on the prepared baking sheets, leaving about 2 inches of space between them for spreading.
About 2 min
12
Bake one sheet at a time for 10-12 minutes, or until the edges are set and the centers are still soft.
About 12 min
Cook’s note: For a chewier cookie, be careful not to overbake. They will firm up as they cool.
13
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
About 12 min

Per serving

Nutrition

40%Score

Calories: 463.6kcal
Protein: 5.7g
Carbs: 71.2g
Fat: 17.3g
Fibre: 2.3g
Sugar: 33.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature.