I make these cookies every year for Christmas along with iced, cut-out cookies that take a long time to decorate. EVERYONE still asks for the molasses cookies. I use the recipe from my Mother who has since passed. It is the same except I use 1 1/2 cups of melted butter instead of Crisco. It takes a little time to incorporate it into the sugar and molasses so just keep stirring. To make a deeper, richer flavor, I use 2 1/2 tsp. cinnamon and 1/2 tsp. cardamon instead of just cinnamon. I bake these cookies early in December and freeze them, wrapping a dozen in Reynolds Wrap then into a gallon size freezer bag. It is amazing how wonderful they keep. If I am lucky to have any left for my husband, he just takes a package out of the freezer, lets them sit on the counter a few minutes and eats them. They taste like you just made them.
Suzanne from Tulsa
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I make these cookies every year for Christmas along with iced, cut-out cookies that take a...