BIG & SOFT MOLASSES COOKIES
Some of the best molasses cookies I ever had came from a Mennonite store, and I finally found a recipe that compares to them. A sprinkling of coarse sugar adds a pretty look for special occasions. -Nancy Foust, Stoneboro, PA
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, molasses, sour cream and vanilla. In another bowl, whisk flour, baking soda, cinnamon, ginger, salt, cloves and nutmeg; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. round cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Sprinkle with sugar. Bake 15-18 minutes or until set. Remove from pans to wire racks to cool., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts :
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