These molasses cookies will remind you of grandma's soft, perfectly spiced cookies.
In my case, it was my grandfather who was the baker. He made the best molasses cookies, and they were just like these. They were soft and slightly chewy in the middle and full of spice and molasses flavor.
If you don't have sour cream, add 1 tablespoon of fresh lemon juice or vinegar to a measuring cup and add enough heavy cream to make 1 cup. Let stand for a few minutes. Or whisk 3/4 cup of buttermilk with 1/3 cup of butter.
- 1 cup sour cream
- 5 level teaspoons baking soda
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup shortening (softened)
- 1/2 cup butter (softened)
- 2 large eggs
- 3/4 cup molasses
- 5 1/4 to 5 1/2 cups flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- Optional: dash ground cloves
- Measure the sour cream and add the baking soda; stir to mix thoroughly.
- In a mixing bowl with an electric mixer, cream the sugars with butter and shortening. Beat in the eggs and molasses.
- Add spices, 5 1/4 cups of flour, and the sour cream mixture, stirring until thoroughly mixed. If necessary, add extra flour.
- Cover the bowl and chill the cookie dough for about 1 hour.
- Heat the oven to 350 F.
- Line baking sheets with parchment paper, silicone mats, or leave them ungreased.
- Remove the dough from the refrigerator. Knead a portion of the dough a bit to bring it to a good rolling temperature that won't crack as you roll.
- Roll the dough out on a floured surface and cut about 1/4-inch thick with a cookie cutter, thinner if you'd like crisper cookies. Use round cutters or use shapes.
- Arrange the cookies on the prepared baking sheets.
- Sprinkle the cookies with some granulated sugar or cinnamon sugar.
- Bake in the preheated oven for about 8 to 10 minutes.
- Makes about 5 to 6 dozen 3-inch cookies, depending on thickness.
For easy, no-stick rolling, lightly sprinkle the surface and the top of the cookie dough with flour. Place a sheet of wax paper or parchment paper over the cookie dough and roll out. Dip cookie cutters in flour between cuts.
To keep cookies uniform in thickness, consider a special rolling pin with adjustable thickness rings, or silicone strips that lay on either side of the dough.
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