“Mmm . . . I love, love, love molasses cookies! I love the chewy, soft texture and the warmth of the ginger, cinnamon and other spices. This recipe has a secret ingredient I haven’t seen in other recipes; cardamom. Watch out though! This is the kind of sweet treat you have to monitor or you’ll find yourself eating the whole batch. Do yourself a favor and make them Sunday night so you can bring half of them into work the next day so your not tempted to eat too many!”
-Another great contribution from my baking girl, Bonny
- 1 cup sugar
- ¾ cups Crisco (vegetable Shortening)
- ¼ cup molasses
- 1 whole egg
- 2 cups flour
- 2-½ teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoons ground cloves
- ¼ teaspoons ground cardamom
- ¼ teaspoons salt
- Preheat oven to 350 degrees.
- Mix sugar, shortening, molasses, and egg together until well combined. Dump in dry ingredients, stirring dry ingredients together lightly. Mix together until dough is combined.
- In your hands roll dough into walnut-sized balls, then generously coat each ball with sugar. Place balls on a baking sheet with parchment paper and bake for 7 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
- Remove cookies from baking sheet and allow to cool. For super soft and chewy cookies, place in an airtight container when completely cooled. These are the best the next day!