I thought I would share this molasses sugar cookie recipe, since La Jolla Girl and I made them yesterday. It is pretty easy and SO GOOD. The recipe is adapted from one on Allrecipes.com, that I can’t seem to relocate.
Other than the dough in the fridge for 3 hours, they didn’t take long to make. In our case, this made about 4 dozen molasses sugar cookies. After 10 minutes in the oven, if the tops look puffy and jiggly, that’s OK, because they will settle down. Catching them at the right time makes them gooey. I happen to be a big fan of gooey.
Melt the shortening in a large pan on the stove, then allow it to cool.
Add sugar, eggs, and molasses, beat well.
In a separate bowl, sift dry ingredients together and add to the pan. Mix well.
Chill for 3 hours or overnight.
Form into walnut-size balls.
Roll in granulated sugar.
Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
Store in an airtight container to keep from getting overly crisp. If they do lose their softness, place one slice of fresh bread in the container with the cookies for a couple of hours or overnight. This will soften them.
I'm Katie Dillon, a freelance luxury travel writer who lives in seaside La Jolla, CA. This is where I document my recent trips around the world, the latest San Diego happenings and other fun lifestyle topics. Thanks for stopping by!