My go-to cookie recipe. Molasses cookies make me think of Christmas, and Grandma's cookie jar where she always had molasses cookies for me when she knew I was coming to visit. I've made this cookie about 30 times now, with many variations and they have all come out great. Here are my tips.
I suspect the reason to let the shortening cool after melting is not to add the eggs to hot oil, which would be bad. My preference is slightly melty, but mostly room temperature, butter flavored Crisco. I've done part shortening, part room temperature butter and that works fine too. I cream the shortening and sugar really well, add the molasses, then the eggs.
I've not bothered to sift the flour and spices. Instead I add all together in a big bowl and whisk them to combine. I go a slight bit heavy (a couple dashes more than called for) on the cloves and ginger, and I've even done a few dashes of pumpkin pie spice too. It all boils down to the spices you like.
I definitely like to chill the dough to make it easier to work with. In the past I've split the dough in half to bake part right away, and saved part for later. I've needed to add a few tablespoons of flour to the dough if using right away without chilling it. I've stored the dough in the refrigerator for up to a week, to bake when it was convenient. I get a little over 5 dozen cookies from this recipe.
I've not tried the variation of using part brown sugar instead of all granulated white sugar. I like to roll the cookies in washe
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My go-to cookie recipe. Molasses cookies make me think of Christmas, and Grandma's cookie jar...