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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (62g) Recipe makes 12 servings |
||
| Calories 280 | ||
| Calories from Fat 121 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.4g | 20% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 4.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 315mg | 13% | |
| Potassium 132mg | 3% | |
| Total Carbohydrate 38.0g | 12% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 20.6g | ||
| Protein 2.7g | 5% | |
Grandma Georgia’s Molasses Cookies
By: Wild Chef
Mar 17, 2009
This is one of my favorite cookie recipes because it reminds me of childhood and Mom baking these for school lunches. I hadn’t had molasses cookies in years and then last year I spent some time with my mother-in-law, Vicki, who might just love molasses cookies as much as I do. These are simple to make and the molasses cookies fill the house with the incredible aromas of ginger and cinnamon.
SERVES 12 -18 , 24 -36 cookies
Ingredients
- 3/4 cup vegetable shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon table salt
Directions
1
Melt the shortening and let it cool. Mix the dry ingredients together. Add the sugar, molasses, and egg to the shortening. Stir in the dry ingredients and mix until combined. Chill until firm.2
Preheat the oven to 375ºF. Form the dough into balls about 1 inch in size. Place a little white sugar in a small bowl and roll each ball in the sugar. Place the balls about 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes.3
Leave the cookies on the cookie sheet for 3 to 5 minutes. The cookies will be soft but they will harden as they cool.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Course > Lunch/Snacks > Snacks
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- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Taste/Mood > Comfort Food
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- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: JamBandJunkie
On Jul 14, 2009
I just made these cookies and they are amazing! A little high on the sugar...I'd probably cut it down to a 1/2 cup next time but they are still delicious! I also used vegetable oil instead of shortening and pumpkin spice instead of ginger which both worked out just fine! The vegetable oil even helped to cut the prep time waaay down since you don't have to way for the dough to cool and firm.
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