Recipe By Kathy
Rating
Published Nov 3rd
Prep - Cook - Additional - Ready In -
Servings 3 to 4 dozen Calories 71.4

The trick to getting ‘chewy’ cookies is to bake them the minimum time necessary and then cool them directly on a surface (i.e. – counter, table, etc). Don’t cool them on a rack! You can also store them with a slice of apple.

Recipe Ingredients

  • ¾ cup melted shortening
  • 1 cup packed brown sugar
  • ¼ cup molasses
  • 1 egg, beaten
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • ½ teaspoon ground cloves
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, blend the shortening, sugar, molasses and egg. Add the baking soda, flour, clove, ginger, cinnamon and salt; mix well.
  3. 3 Form into 1 inch balls and roll in granulated sugar.
  4. 4 Place on cookie sheets 2 inches apart and bake for 8 to 10 minutes in the preheated oven. Cool on a flat surface.

Nutrition Facts

  • Calories 71.4
  • Carbohydrate 9.8 g
  • Cholesterol 3.9 mg
  • Fat 3.4 g
  • Fiber 0.2 g
  • Protein 0.7 g
  • Saturated Fat 0.8 g
  • Sodium 80.2 mg
  • Sugar 5.4 g

Reviews

  1. Yummy but I must've done something incorrectly as the cookie was either too crumbly and soft or it was rock hard.
  2. So yummy!!! I'm a recipe tweaker, so I used 1/2 cup shortening (Crisco) and 1/4 cup butter melted together - just make sure the mixture is not hot when you add it to the egg mixture or you'll end up with scrambed egg. I made all my little cookie balls first and then I rolled - Read more ...
  3. MMMM... These are so yummy. I doubled the recipe and did half brown half white sugar one cup shortening 1/2 cup butter. I upped the spices and decreased the baking soda. Baked for exactly 8 minutes and these were nice and chewy. BRAVO!
  4. This cookie was so delicious! So soft & chewy. Easy to make as well. I rolled my cookies in Splenda since I'm looking to cut on my sugar intake & they turned out great still. I had a wonderful time making them & my kitchen smelled delicious. Thank so much for the reicpe!
  5. I have made these a couple of times. Each time I get compliments on them. My father in law likes having a softer cookie similar to a gingersnap but not crisp. Great recipe.
  6. These cookies were good. They were not hard-crunchy or soft-chewy, but in between, which is the way many people prefer. I cooled the cookies on waxed paper. If you do not like a strong clove taste, I would cut the clove down to 1/4 teaspoon. If you prefer the soft-chewy cookie, I would also consider - Read more ...
  7. Excellent cookie. I used black strap molasses and doubled the spices for a cookie with a kick. Wonderful. The molasses cookie in my house from now on!
  8. Just made a batch of these cookies and they turned out to be very good. Next time however, I will cut the ginger and cloves down to 1/4 tsp to allow the molasses flavor more room.
  9. i made this recipe and absoulaty love it. i like the choice of eating a crispy or chewy cookie and could have it either way by how i cool them.
  10. This recipe has been revised to include a preheat step and oven temperature. - The Staff
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