Grandma Higgin's Molasses Cookies

My husband has been talking about these molasses cookies for a while. He remembers making them with his grandma when he was little.  I got the recipe from his mom and they are wonderful!! Crunchy, spicy, and perfect in the morning with a cup of espresso. They will definitely be on our holiday table for years to come.

 

 

Molasses Cookies

by Allison Donel

recipe from Grandma Higgin's DeLuxe Edition Better Homes and Gardens Cook Book, printed in June, 1946

 

3/4 cup shortening
1 cup sugar, plus more for rolling the cookies prior to baking 1/4 cup light molasses
1 egg
2 cups flour
¼ teaspoon salt
2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger                                                                   

 

1.     Cream the shortening and the sugar.

2.     Add the molasses and the egg. Beat well. 

3.     Add the sifted dry ingredients. Mix well. 

4.     Roll in small balls, dip into sugar, and place 2 inches apart on a greased cookie sheet. 

5.     Bake in a 375 degree oven for 8 minutes.

 

Makes 4 dozen.

The original recipe had a 15 minute baking time, but they came out very burnt. We found that 8 minutes is a better baking time. Do not, under any circumstances, misread the recipe and use 3/4 cup of molasses. 

This is what happens if you do!