I’ve had this recipe for Molasses Sugar Cookies for over 25 years but can’t remember the name of the co-worker who gave it to me! It’s perfect when you’re in the mood for gingersnap flavor cookie that is crispy on the outside and chewy inside.
Molasses Sugar Cookies
Bottger Mansion of Old Town
Albuquerque, New Mexico
4 dozen cookies
1 1/2 c. shortening
2 c. sugar (15 oz.)
1/2 c. molasses (6 oz.)
2 eggs
4 tsp. baking soda
4 c. flour (21 oz.)
1 tsp. cloves
1 tsp. ginger
2 tsp. cinnamon
1 tsp. salt
Melt and cool shortening. Add sugar, molasses and eggs; beat well. Sift together remaining ingredients; add slowly and mix well. Roll into 1-inch balls (use a #40 portion scoop); place extra sugar in a shallow bowl; roll the cookie balls in sugar. Bake on parchment paper or a greased cookie sheet 2” apart at 375F for 8-10 minutes.
To make ahead and freeze: place cookie balls close together on a cookie sheet and flatten; freeze in freezer bags. Bake for slightly longer.
Note: Doubling this recipe is too much to fit into a standard mixing bowl.
I’m having fun–come on along!
Kathy
Bottger Mansion of Old Town
historic bed & breakfast
110 San Felipe Street NW
Albuquerque, NM 87104
www.bottger.com
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