Soft Molasses Cookies

If you've been a blog reader for a while, you'll recognize this recipe. It's a famiy favorite that I've shared before. I recently shared the recipe in the Cache Valley Family Magazine Winter issue. You can subscribe to the magazine for free, or read the Winter Issue here.

With the Holidays quickly approaching, many of us will be giving and receiving baked goods. I love to put together a simple plate of our family-favorite cookies and deliver them to neighbors and friends. Last year, I made some of our favorite cookies, and out of fifteen plates we delivered, twelve people asked for this recipe. These delicious Soft Molasses Cookies ooze holiday goodness! Ginger, cloves and cinnamon, mixed with molasses, give them that old fashioned taste of grandma's fresh baked gingersnaps. Their soft, chewy texture, combined with the delicious coating of white chocolate make them hard to resist. I hope you'll give them a try this holiday season, and don't forget to enjoy the delicious aroma that fills your house when they're baking!

Soft Molasses Cookies
-1/2 c. butter, softened
-1/2 c. solid vegetable shortening

-1 ½ c. sugar
-1/2 c. molasses
-2 eggs, lightly beaten
-4 c. flour
-1/2 tsp. salt
-2 ¼ tsp. baking soda
-2 ¼ tsp. ground ginger
-1 ½ tsp. ground cloves
-1 ½ tsp. ground cinnamon
-white chocolate or almond bark for dipping

In a large bowl, cream together softened butter, shortening, and sugar until light colored and fluffy. Beat in molasses and eggs. Set mixture aside. In another bowl, combine flour, salt, soda, ginger, cloves and cinnamon. Blend thoroughly with whisk. Gradually mix flour mixture into creamed ingredients until blended and smooth. Roll dough into 1 ½” balls. Roll dough balls in granulated sugar and place on a greased cookie sheet. Bake at 350 degrees for 9-10 minutes. Remove and cool on wire rack. Dip ½ of cookie in white almond bark or white chocolate. Place on waxed paper after dipping until cooled and chocolate is set. Store in tightly covered container.

Comments

[alicia king]

i love your vintage doilies, i've collected some over the past few years, yay!

[Gina]

I have a very similar recipe. I think the only difference is mine doesn't have the cinnamon. I've already baked mine and their in the freezer. :) I like to use crunchy decorative sugar or sugar in the raw for a little crunch. I like the idea of dipping them too. :) Sherelle, I've been reading your blog since you first started blogging. I read it for the scrapbooking ideas then but still love reading about farming, your gardening, recipes and your precious family! Thank you for sharing with your readers. :)

[Kathy@9peas]

I will be making these for some cookie exchanges, YUM!

[Kathy]

Will be bringing,sorry for the mistake!

[Kathy]

My six year old granddaughter has a cookie party every Dec. fifth. She calls it a cookie parade. Her guest bring several differnt cookies to share. I'll be bring these tasty looking cookies. Thank you for the idea and recipe.