Molasses Cookie Gems

This cookie has always been and still is a Christmas favorite.  For various reasons they did not get made last Christmas and it has been over a year since I made them...so when they came out of the oven I actually moaned at how good they were; as did the rest of my family!  We had all forgotten how much we loved these cookies.  They have the flavors similar to a gingerbread cookie but taken to the next level and are soft instead of crunchy.  You just have to try them!





INGREDIENTS
2 cups flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
2 teaspoons baking soda
{all of the above ingredients can be bagged as a cookie mix to store for easy use in the future and/or for gifting}
1/4 cup molasses
3/4 cup butter flavored shortening*
1 egg
OPTIONAL ADD IN:
1/2 cup raisins (regular or golden)

*3/4 cup softened butter may be substituted for the shortening, but the cookie will spread more and be less 'fluffy'

DIRECTIONS
  1. In a mixer on high speed, beat the molasses, shortening and egg until cream / fluffy.  
  2. Lower the speed of the mixer and slowly add all of the dry ingredients.  The dough will become very thick.  If adding raisins, stir them into the thick dough.  
  3. Cover the dough and freeze for 30 minutes or refrigerate for 1 hour...just long enough to firm up the dough before baking.  This dough can also be made days ahead of time and kept in the fridge until needed.  
  4. After chilling the dough, preheat the oven to 350 and prepare a cookie sheet with nonstick spray.
  5. Scoop the dough into 1 tablespoon portions and roll into balls.  Place these balls in a plate of sugar and roll to coat.  Put the coated balls onto the prepared backing sheet about 1-2 inches apart.  
  6. Bake for 9-11 minutes, just until the bottoms begin to darken.  The tops of the cookies will remain more golden in color and will be soft to the touch.  Let them sit on the cookie sheet 5 minutes before removing them to a cooling rack.  


Tami's Tip / Serving suggestion:
It is almost more of a 'must do' that a suggestion, but we never serve these cookies without some spiced cool whip.  To an 8 oz tub of cool whip add 1/4 cup of  Sweet Spice Blend (recipe here) and stir to combine.  Chill for about an hour and serve as a dip with the cookies.  The spiced cool whip will keep in the fridge for up to 5 days.  



 TIP: pull out all of your ingredients first and then begin assembling.  
I like to plan for several blends to be bagged at the same time to save on duplicated efforts.
For example, on this particular day, I restocked the pantry with 2 cookie mixes that use similar seasonings
and I restocked my supply of Sweet Bread Blend as well.  
 Typically I bagged the cookie mixes for my pantry, 
but when I need to shop my pantry for a special gift,
I know I can dump any one of those cookie mixes into a jar
tie it with a bow, add a nice recipe card 
and feel good about a homemade gift from the heart of my home!
 Be patient when beating the liquid ingredients into a creamy / fluffy mixture. 
This is what it will look like, but this also took me almost 5 minutes to achieve.  
 Once you add the dry ingredients, the dough is very, very thick.  
This goes into the fridge to get even more firm.
(my family doesn't like the raisins, so I leave them out...
but if you like them like I do...they would be added to this thick dough)
Roll firmed dough into balls and place on a plate of sugar.  
I prefer using the spring loaded scoops to get uniform dough balls. 
Roll in sugar to completely coat
{can never have enough sugar...right!}


Space out the cookie dough balls to allow for spreading.  

 Don't forget to make the Spiced Cool Whip using the recipe found here.  
These cookies are great without it but they are amazing with it!
When I made these cookies, I was out of butter flavored shortening, 
so I used the butter substitute option instead.  
For this reason, the cookies are more spread out.  
If using shortening as suggested, you cookies should be puffier in the middle and not as thin. 
Even still...these cookies were nice and soft, not thin and crisp!  


If you liked this
You might also enjoy one of these great recipes too...





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