soft molasses cookies

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Servs: 24  Prep: 80m  Cook: 30m  

The biggest and softest molasses cookies I have ever had. I have tried many recipes and these are the best. The secret is the 1/4 cup of Black Strap molasses (if you have it) added to the regular molasses. And yes, the recipe is correct--no eggs, yet they are still the softest.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 cup sugar 1 cup sugar
•   3/4 cup molasses (regular) 3/4 cup molasses (regular)
•   1/4 cup blackstrap molasses (get it in a health food store) 1/4 cup blackstrap molasses (get it in a health food store)
•   1 cup shortening--melted (I use Crisco for this) 1 cup shortening--melted (I use Crisco for this)
•   1 cup milk 1 cup milk
•   2 tablespoons vinegar 2 tablespoons vinegar
•   3 1/2 teaspoons baking soda 3 1/2 teaspoons baking soda
•   1 teaspoon salt 1 teaspoon salt
•   1 tablespoon ginger 1 tablespoon ginger
•   2 teaspoons cinnamon 2 teaspoons cinnamon
•   1/8 teaspoon cloves 1/8 teaspoon cloves
•   5 cups flour 5 cups flour
•   extra sugar for sprinkling extra sugar for sprinkling

Instructions

1. Mix the milk and vinegar and set aside for a minute.
2. In a large bowl mix the sugar, molasses and shortening (if you don't have black strap you may use all regular molasses).
3. Add the milk and vinegar mixture.
4. Add the dry ingredients mixing well.
5. Refrierate for 1 hour.
6. Roll out on a floured board and cut with about a 3" circle cutter.
7. Put on lightly sprayed cookie sheet.
8. Sprinkle tops with some sugar.
9. Bake in a 375 degree oven for about 7-8 minutes.
10. Don't overbake them; just till done.

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Great Pic

suzy February 19

I have seen and tasted this dish first hand. It was delicious! The combination of flavors and texture were amazing. Although the recipe is written well I doubt anyone could recreate such an amazing dish.

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