Nov 22

Nov 22 Molasses Cookies

Dairy-Free Molasses Sugar Cookies

375° | Baking Sheet

Ingredients

1 1/2 Cups Shortening

2 Cups Sugar + more for coating

1/2 Cup Molasses

2 Eggs

4 Cups Flour

4 tsp Baking Soda

2 tsp Ground Cinnamon

1 tsp Ground Cloves

1 tsp Ground Ginger

1 tsp Kosher Salt

Steps

Mix the dough and chill:
- Melt the shortening in a pan on the stove. Set aside to cool for 5-10 minutes.
- In a large bowl, sift all of the dry ingredients together.
- In the bowl of an electric mixer, add the cooled melted shortening, sugar, eggs and molasses. Beat well.
- Add the dry ingredients to the wet ones a cup at a time, mixing well until fully combined.
- Cover and chill for at least 3 hours.
  - Optional: This will make enough for 4-6 dozen cookies depending on how large you roll them. You may want to divide the batter to freeze a portion for later. To easiest way to do this is bake as many cookies as you want and then freeze the remaining batter.
To bake the cookies:
- Preheat the oven to 375°
- Use a cookie scoop or roll a large tablespoon of batter into a 1 1/2” ball.
- Roll in granulated sugar. Place on a greased cookie sheet, 2” apart.
- Bake for 8-10 minutes.
- Remove to a cooling rack. Store in an airtight container, the cookies last for several weeks.

You can use butter if you do not need to be dairy free.
Store in an airtight container to keep them from getting crispy. Pro-tip: put a piece of fresh bread in the bag/container with the cookies to soften up.
To freeze some of the dough:
- To freeze, form a portion of batter into a ball and then flatten into a disc. Double wrap each disc in plastic wrap and add to a gallon freezer bag that is labelled with the contents and date. Squeeze out the air from the bag and seal. Cool in the refrigerator overnight and then move to the freezer. The frozen cookie dough will keep in the fridge for 3-6 months.
- To Defrost: Remove the batter from the freezer at least a day in advance, defrosting in the fridge overnight. Then, remove to warm to room temperature for about one hour. When soft enough to scoop, bake! Do not attempt to defrost at room temperature or in the microwave, it will ruin the batter.

Enjoy!