Homer has a beer shelf, I, have a cookie shelf.
A molasses cookie shelf.
I was honestly surprised when I passed that glucose test last week with all the sweets me and this baby want as a of late. Brand new jar of Nutella? Oh, that lasted a few days. No jokesies.
Annnny ways, I've tried several molasses cookie recipes out there, but never found "the one". I wanted mine to be similar to the ones they have a Starbucks, had one? Chewy and fully of autumnal goodness. Welp, I am here to share a recipe that is pretty dang close to the 'bucks' version. It's a must try. And by maybe making these fall will hurry along? I need it to be here.
1 cup brown sugar
1/2 cup molasses
2 1/2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp salt
1/2 cloves (ground)
1 tsp cinnamon (...I think I doubled this actually:) )
1 tsp ginger
- Cream together the shortening and brown sugar until creamy, then stir in your molasses and egg. Mix in the dry ingredients.
- Let it chill in the fridge for an hour or so until firm, or be like me and put it in the freezer for like 20 minutes. This is something you could make the dough at night, put it in the fridge, and make them the next day too...sky's the limit!
- Roll into small balls, and then roll them in sugar.
- Bake at 350, for about 9 minutes. Just watch them, once they are kinda cracked on top and not too high, then take them out. Don't worry about squishing them down, they do that on their own when they cool. Just make sure you do not over cook, so they stay nice and chewy.