Chewy Molasses Cookies

Ingredience

1 c packed brown sugar

3/4 c butter flavored shortening

1 egg

1/4 c molasses

2 c all purpose flour

2 t baking soda

1/2 t salt

2 t cinnamon

1/2 t ground cloves

1/2 t ground ginger

White sugar for rolling

Pokyny

In a mixer, cream together the brown sugar and shortening until light and fluffy, scraping down the sides periodically in order to cream evenly.

Stir in the egg until well incorporated, scraping down the bowl as needed.

In a separate bowl, whisk together all the dry ingredients.

In thirds, slowly add in the dry ingredients until well combined, scraping down the bowl as needed to incorporate evenly.

Roll the dough into about 1 inch balls and roll in white granulated sugar.

Place about 2 inches apart from each other on a baking sheet, and then lightly press the top of the dough balls down. (You aren’t flattening them into a pancake, just lightly pressing the tops to help them spread a little)

Bake at 350 for about 9-12 minutes depending on your oven and desired doneness. In my oven they take about 9-10 minutes to be soft and chewy. If the bottoms are dark brown, they are likely over-baked.

Poznámky

Author note: I have made this recipe several times over the years using different fat variations: softened butter, melted butter, half butter half shortening, and just shortening. What I ended up liking the best was using only butter flavored shortening because it produces the texture I was looking for. Feel free to use your preferred fat! Your cookies will still taste good, but they won't have the exact texture I prefer.

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