Hi friends! Christmas is almost here, but I just wanted to share one one more delicious cookie recipe with you! This recipe came from one of my grandmother’s old friends. It has a strong molassas flavor, is soft, and oh so delicious! You can also dip half of it in white chocolate to spruce it up for the holidays!
My mother made these cookies for me just after my third child was born and I’ll tell you, these tasted like manna from heaven after eating hospital food for a month! This recipe calls for more molassas than any other ginger cookie I’ve seen; and molassas is high in iron, so I consider it higher in nutrition than most other cookie recipes! This is also an easy recipe to substitute wheat flour in place of white flour to make it even healthier! 😉
- 1 cup shortening (I use organic palm oil/shortening)
- 1 egg
- 1 cup sugar
- 1 cup molasses
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1/8 teaspoon salt
- Preheat oven to 350 degrees. Prepare a greased baking sheet or use parchment paper.
- Mix shortening, egg, sugar, molasses. Add in baking soda and mix*.
- Mix in flour, ginger, and salt to the wet ingredients until combined.
- Roll by tablespoons into balls. Place on baking sheet (do not pat down).
- Bake 8-10 minutes (I bake them for 10 minutes. If you want them more firm, bake them up to 12 minutes).
- *The original recipe calls for adding the baking soda to the wet ingredients first, but mixing the baking soda into the dry ingredients and then into the wet ingredients will also work.