Soft and Chewy Molasses Cookies, #2

December 2:

I’m moving this recipe up from its 2.5 year-old position among the posts here on My Sister’s Kitchen. These cookies will get baked throughout the Christmas season–practically continually. There will, however, NEVER be any cookies around  beyond about 15 minutes after baking. The smell of these little treasures will fill my house with the anticipation of Christmas!

These cookies are simply melt-in-your-mouth delicious. I’ve been making them for years, often with help from my kids. Most recently, they’ve been co-opted by my second son as HIS specialty. I don’t mind a bit, because he can make them exquisitely and perfectly nearly every time. These are now called Nate’s Molasses Cookies even though they started out as mine.

cookies


Nate’s Molasses Cookies


  • 2/3 c. vegetable oil
  • 1 c. sugar
  • 1 egg
  • 1/3 c. molasses
  • 2-2 1/4 c. flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ginger
  • and about 1/4 cup sugar

Mix all the ingredients in order, then roll dough into balls and roll them in the extra sugar. Place them on parchment paper on a cookie sheet.

Bake at 350° for 10-12 minutes until they’re golden brown and cracked on top.

The ONLY down side to this recipe is how quickly the cookies disappear.

Barb

 

Soft and Chewy Molasses Cookies, #2

Rating: 51

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Ingredients

  • 2/3 c. vegetable oil
  • 1 c. sugar
  • 1 egg
  • 1/3 c. molasses
  • 2-2 1/4 c. flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. ginger
  • and about 1/4 cup sugar

Instructions

Mix all the ingredients in order, then roll dough into balls and roll them in the extra sugar. Place them on parchment paper on a cookie sheet.

Bake at 350° for 10-12 minutes until they’re golden brown and cracked on top.

http://www.mysisterskitchenonline.com/2009/12/02/our-all-time-favorite-molasses-cookies/

11 thoughts on “Soft and Chewy Molasses Cookies, #2

  1. I love these cookies too, my mom made a fabulous one (she called ’em Gingersnaps) and whenever I make them I can’t help but think of her.

    Laura must be busy with schooling…..haven’t seen her posting in a while!!

  2. I have a “snappier” gingersnap set to publish sometime in the next day or two. That recipe actually crunches instead of melts! You’re right about Laura being really busy right now. School has been a major priority for her and she’s wrapping up a week of out of town guests right now too.

    Barb

  3. i just love molasses cookies. the chewy factor is really what makes or breaks them. it’s cute that you changed the name of them for your son.

  4. Ooohh! I wondered where you’d been hiding this–these are my favorite cookies to have in my sister’s kitchen. Barb knows there’s no self-control involved if she makes them while I’m visiting.

    Laura

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  6. Barb, just wanted to inform your readers that this cookie is even better using gluten-free flour. Absolutely my second-favorite cookie (oatmeal-raisin is still my fave).

    Beth

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