Recipe by Crisco Baking Sticks®
"These chewy, rich cookies are just like grandma used to make!"
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Crisco® All-Vegetable Shortening or Crisco® Baking Sticks All-Vegetable Shortening*
firmly packed brown sugar
large egg, lightly beaten
2 1/4 cups
Pillsbury BEST® All Purpose Flour
Granulated sugar for dipping
I made one small change and that was using half butter instead of all Crisco. I did chill the dough for an hour (or so) before baking. These cookies turned out perfectly. Mine were done at eleven minutes instead of 12-15. I let them cool a touch on the baking sheet, then pulled them off to cool on the counter. Perfectly spiced, nice and soft with a little chew--very nice Christmas-feeling cookie. NOTE: This does make a small batch. I used my small cookie scoop to make uniform cookies and got a little over three dozen. If you're making larger amounts for a gathering or as gifts, you'll want to double it.
The timing on this is misleading--you have to chill the dough between 3 hours and overnight which surprised me because I went by the time along the top which said 30 minutes. I cooked them anyway and the dough was a little hard to work with but not too bad.
Pretty, soft and chewy molasses cookies with just enough of a spicy bite. I made no changes to the recipe and after seeing and tasting the cookies found none are needed. I did make the cookies a little bigger than suggested, and rolled the balls entirely in sugar rather than just coating the tops. Always tempted to add vanilla when a sweet recipe doens't call for it, I resisted the temptation and found I was actually ahead the teaspoon of it I would have used - I don't think it's at all necessary to add it. These would be very attractive as large, bakery-sized cookies but in the interest of sparing Hubs and me calories we don't need, I resisted THAT temptatin as well!
Spicy, soft and delicious. Very easy to make. The only thing I changed was that I used butter in place of the shortening (what I had on hand).
Very good! I used butter flavor Crisco and sprinkled the tops with cold water to make them crinkley. I only had to bake 8 minutes for the soft cookie. Any longer and they got hard after they cooled.
these are great like they are kids loved them nederland texas
Fantastic! I made the recipe exactly. My process differs in that I roll my dough in waxed paper so I can cut 'em all the same size. More control. As I cut them off, I lay one side on a saucer of granulated sugar before baking. Everything's great out of the oven, but I appreciate these most the next morning with coffee. They are BIG like Grandma's cookies, and these certainly are the crackle-top molasses typed. Beautiful.
I changed some ingredients. I used veg.oil (3/4 c.)2 cups flour and also 1/2 cups rolled oats,no salt used.They turned out very nice,good flavour.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Molasses Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 28
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