The Perfect Molasses Cookie
These are without a doubt my favorite holiday cookie. They are soft on the inside, crunchy on the outside and have the perfect amount of spice. Not to mention made with a ton of love. My mom’s been making them every holiday for as long as I can remember. They are truly a family favorite and the holidays wouldn’t be the same without them. My mom and I always make a bunch of cookies and treats over a few days in December to give out to family and friends. These are ALWAYS on the list. The kitchen smells ah-maz-ing. The recipe comes from my mom’s friend Sally who used to call me Little Miss Twit. Ha! My mom still calls me this on occasion. You know what? I own my sassiness as an adult and my guess is I did as a 3 year old too.Print
*Without a doubt the best molasses cookie ever …..in my humble opinion. My mom has been making them since I was a little girl!
**These cookies have been adjusted for high altitude. If you don’t need to adjust, increase baking soda to 4 teaspoons and sugar to 2 full cups.
- 1 1/2 cup vegetable oil
- 1 3/4 cups sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups flour
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 tablespoon baking soda
- coarse sugar to roll cookies in or extra granulated sugar will do
- Preheat oven to 350F degrees.
- In a medium bowl, sift together flour, cloves, cinnamon, ginger, salt and baking soda; set aside.
- In a large bowl, beat oil, sugar, molasses and eggs.
- Stir in flour mixture and mix well.
- Shape dough into balls and roll into sugar.
- Bake for 10 minutes taking care not to over bake.
These are ideal for making ahead and freezing as it makes a huge batch!