"These taste like a ginger cookie. They can be either crispy or chewy, depending on when they are taken out of the oven. Balls of dough are formed, then rolled in sugar and baked." — Karin Christian
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1 1/2 cups
Melt shortening and then cool? This is why some of you had a problem with it. ALWAYS have ALL ingredients at room temperature, including eggs and liquids!! Cream shortening or butter with sugars until smooth and creamy. Then add eggs and mix well again, then other liquids and mix well. Mix all dry ingredients in a separate bowl and then add 1/3 or less at a time to the wet ingredients and that's how great cookies are made, as well as all muffins and quick breads too! The old cookbooks used to explain this, but, alas, that info isn't included anymore and new bakers don't have this info. My daughter just made this same mistake because the recipe she used didn't give step by step info like they used to! No matter what the recipe says, this is always (in my experience) the way to perfect baking! I hope this helps!! Great recipe otherwise!!!
They bake nice and look nice but you have to really like molasses and cloves to like these cookies. My husband couldn't even finish one cookie. I tried to acquire a taste for them but no luck. I let a couple of friends taste them hoping I could give them away. Also no luck so I'm sorry to say that they are now in the garbage.
Excellent, crunchy on the outside, soft and chewy on the inside. Perfect spicyness. Not a fan of using that much shortening, so I used 1 cup shortening, 1 stick of butter and it turned out sooo good. Once the shortening/egg mixture cools, it does get pretty stiff, so using an electric mixer with a dough hook is ideal or else you'll get a nice work out. I chilled my dough for only 2 hours and it was plenty. This dough crinkles beautifully and this recipe makes a lot of cookies. I used walnut sized dough balls and yielded a little over 3 dozen. I tested my oven with a thermometer to check the temperature accuracy, and it was. 375 degrees at exactly 9 minutes made soft, chewy cookies. Will be my master recipe from now on. Rivals the bakery ones - and so easy to make.
Excellent recipe. This makes a perfect cookie. Hint for those who found the recipe tough to deal with due to being sticky: Make sure you allow the shortening to cool completely (until it starts to turn white again) before adding the sugar and molasses. Also after combining all of the ingredients together store it in the fridge overnight.
Delicious! I used butter rather than the shortening. I took them out of the oven at about 9 mins, as I like a softer cookie. They have stayed soft and still taste good four days later. I will make these again.
Cookies turned out wonderfully. Nice and moist, even a week after baking!!! This is a good one!!
Fabulous!!! I made a couple of changes. I only had butter so made them with butter versus shortening. I also made a mistake and didn't allow the melted butter to cool. This made for VERY soft dough, so I had to add about 1/2 cup of flour. We rolled them in red and green sugar for Christmas.
I big hit in my house.
This was a huge hit over the holidays. I had several different people with several different tastes raving over these cookies. I was worried at first because the dough was a bit dry but I guess that's what it's supposed to be like. They turned out great and I'd love to make them again. I suppose I should...
* Percent Daily Values are based on a 2,000 calorie diet.
Molasses Sugar Cookies II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 81
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