Joe Froggers Molasses Cookies - an old fashioned recipe for oversized molasses cookies that dates back to the late 18th century. They're soft, chewy and flavored with spices - ginger, cloves nutmeg and allspice.
Keyword molasses cookies, soft molasses cookies, vintage molasses cookies
Prep Time 20minutes
Cook Time 9minutes
Total Time 29minutes
Author Lise Ode
4 1/3cupsall-purpose floursubstitute gluten free flour, if desired
1/3cupplus 1 tablespoon water
In a medium bowl, mix whisk together flour, baking soda, salt and spices. Set aside.
Cream shortening and sugar with an electric mixer on medium (or by hand). Add molasses and beat well. With mixer on low, add flour mixture and water alternately, beating until well blended after each addition. Divide dough in half and wrap in plastic wrap; chill overnight.
Preheat oven to 375°F. Roll dough one-half at a time, about 1/4-inch thick. Cut with floured 4-inch round cookie cutter. Bake on parchment lined sheet pans or lightly greased cookie sheets. Bake for 8-9 minutes or until just done but not browned around edges. Cool on racks. Store in airtight container. Makes 2 dozen cookies.
Note: If you use a 3.5-inch round cookie cutter, then you will get 28 cookies. Also, if you want to make these cookies gluten free, simply substitute the flour with gluten free flour. I tested the recipe that way as well and it worked great.
The original recipe contained rum which I omitted. You could replace some of the water with rum, if desired.