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 a gingersnap flavor cookie that is crispy on the outside and chewy inside.
My tips for Molasses Sugar Cookies
I use a 4-cup Pyrex glass measuring cup to melt the shortening in the microwave. The handle makes it easy to hold. Heat in 30-second intervals just until the shortening is melted. I always line baking sheets with parchment paper. It keeps things from sticking and it’s easy to slide off of the baking sheet to cool. I use a portion scoop to get even-sized cookies. This dough tends to spread out quite a bit when baking, so a #70 scoop makes about a 2-inch cookie.
Ginger-lemon cremes
Make a stiff vanilla filling, add some lemon juice and lemon zest, and sandwich it between two of the cookies for a nice ginger-lemon creme cookie. These are even better than the ones at the grocery store! Here’s a quick recipe for a stiff cookie filling (otherwise it squishes out when you take a bite):
From King Arthur Flour: Beat together 2 1/2 cups confectioners’ sugar, 1/2 cup shortening, a pinch of salt, 1 tsp. of finely grated lemon zest, and 1 tsp. lemon juice. It will seem dry at first but will eventually begin to clump together. Add water a little at a time (up to 2 teaspoons total), beating until smooth and spreadable. The filling should be stiff but not so stiff that you can’t flatten it between the cookies. (I use a #70 scoop to form a ball of filling. Wrap the bottom of a glass with plastic wrap and press the filling balls flat. Sandwich a disk of filling between two cookies.
Some of our other favorite cookies
Here are links to some other favorite cookies: Black Gold Cookies, Red Chile Thumbprint Cookies, and Lemon-Blueberry Oatmeal Cookies. I’m also about to start experimenting with Cookie Butter Cookies made with Trader Joe’s Cookie Butter.
