What’s the difference between Molasses Cookies and gingerbread cookies? Nothing, except these are round and not cut into little shapes. These cookies ae meant to be eaten, not just looked at. I could make them anytime, but at our house these are Christmas cookies. They are the first cookies I bake every year.
And these cookies are amazingly good, or I wouldn’t keep making them. Thomas commented that he could eat the whole bowl of dough, except that he’s afraid of eating raw eggs and getting salmonella. So he has to wait for the cookies to bake. Then I have to guard them so everyone gets at least one. They just really get us all into the Christmas spirit (as though the zillions of Christmas lights on our house aren’t enough).
I make these cookies with part butter, and part canola oil because it has less saturated fat. If you make them with all butter, they’ll be softer. But I like crispier cookies with a cup of tea or hot chocolate. Your choice.
Molasses Cookies
Ingredients
- 1 cup brown sugar
- ¾ cup vegetable oil
- ¼ cup molasses
- 1 egg
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- 2¼ cups flour
- ¼ cup granulated sugar for dipping
Instructions
- Preheat oven to 325 degrees.
- In a medium to large bowl, combine the brown sugar, vegetable oil, molasses and egg. I like to mix with a fork so I don’t have to clean the mixer, but use a mixer if you like.
- Next add the remaining ingredients (except the granulated sugar) and stir again to combine. The dough will be a little dry and crumbly.
- Form into 1-inch balls, then dip the tops into the granulated sugar before placing them on a baking sheet, sugar side up.
- Bake for 13-15 minutes.
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