Mom’s Molasses Cookies
The kitchen smells so good when Mom is baking these yummy cookies, which we like to make with sorghum. They're chewy and tender, with a sugary coating. It's hard to eat just one! -Brenda Beachy Belvidere, Tennessee
Ingredients
- 3/4 cup shortening
- 1-1/4 cups sugar, divided
- 1 large egg, room temperature
- 1/4 cup molasses
- 2 tablespoons 2% milk
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 teaspoon ground nutmeg
Directions
-
1In a large bowl, cream shortening and 1 cup sugar until light and fluffy, 5-7 minutes. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
-
2Roll chilled dough into 1-1/4-in. balls; roll balls in remaining sugar. Place 2 in. apart on greased baking sheets.
-
3Bake at 350° for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
