Molasses Cookies
I have put these cookies in a county fair and won grand prize and 1st place also the recipes was publish in a magazine then I put these cookies in the state fair and won 1st place there too
I have put these cookies in a county fair and won grand prize and 1st place also the recipes was publish in a magazine then I put these cookies in the state fair and won 1st place there too
- Carbohydrate 867.44850125 g
- Cholesterol 268.900287 mg
- Fat 110.70776375 g
- Fiber 11.8303500657082 g
- Protein 37.8932375 g
- Saturated Fat 43.4044987875 g
- Serving Size 1 1 Serving (1122g)
- Sodium 5128.520125 mg
- Sugar 855.618151184292 g
- Trans Fat 6.380351175 g
- Calories 4554 calories
Step-by-step
- Melt shortening over low heat.
- Remove from heat and let cool.
- Add sugar, molasses and egg, beat well.
- Sift flour, soda, cloves, ginger, cinnamon and salt.
- Add to first mixture mix well, then chill in the freezer for an hour.
- Form into 1-inch ball and roll in sugar and place on a greased cookie sheet.
- Bake at 375 degrees for 8 minutes.
Temperature control dictates the physical structure of these spiced sweets, requiring melted shortening to cool before incorporation to prevent premature egg coagulation. Shortening melts entirely into a liquid fat phase without the water content found in butter, which yields a uniform, tender crumb that spreads predictably in the oven. Chilling the dough mass in the freezer for precisely one hour solidifies the fats just enough to curb excessive outward flow during baking, producing a thick center with crackled edges.
Pairing these intensely dark, spiced rounds requires balancing their assertive profile with dairy. A tall glass of cold whole milk coats the palate, cutting through the high concentration of sucrose and the distinct bitterness of dark molasses. Alternatively, tart beverages like unfiltered apple cider offer an acidic counterweight to the heavy warmth of ground ginger, cloves, and cinnamon.
Baking at 375 degrees Fahrenheit for exactly eight minutes achieves set edges while keeping the interior soft and yielding. Pull the pans from the oven the moment the centers look slightly underdone, as residual heat on the cookie sheet finishes the interior cooking process without drying out the crumb structure.
Stored improperly, these cookies lose their signature crackled crust as ambient humidity softens the exterior sugar coating. Place them in an airtight container with a slice of sandwich bread to maintain moisture balance, ensuring the centers remain soft for up to five days.
