The retro cookie festival continues! I say retro because I’m pretty much baking up a bunch of cookies from my gram’s recipe box. You can read more about that here, (and a few other places on this here website) but most of the cookie recipes I’m sharing are those from our Christmas family celebrations of my childhood.
In case you are just now tuning into this channel, I’ve teamed up with a bunch of super cool bloggers for The Sweetest Season Cookie Giveaway. We’re totally giving away some cool stuff and it’s not to late to enter! Do it!
I found this recipe in the box and don’t really remember having this cookie, but it looked like something Chris and his dad would like. I made it for them. I was right. I, of course, decided that a frosting was necessary.
Again. I was right.
SIDE NOTE: This picture needs an explanation. Jennifer. She has
demanded requested more pictures of the steps. She has an appreciation for my accommodation to her demands and the time it takes to include these extra pics. I’ve said it before and I’ll say it now. Jennifer is a pain in my bum. 🙂 I’m clearly not good at action shots and photographing the hot mess at the same time. I tried. Don’t judge me.
We got sidetracked again. And by we, I mean me. And Jennifer. So this molasses sugar cookies recipe was in my gram’s recipe box, I didn’t remember it. It has the flavors and spirit of gingerbread. Chris, his dad, and brother all loved them.
We hope you do too!
- 3/4 cup shortening
- 1 cup sugar, plus 2-3 tablespoons for rolling
- 1/4 dark molasses
- 1 egg, room temperature
- 2 cups flour, sifted
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon ground cloves
- 2 cup confectioners sugar
- 3-4 tablespoons whole milk
- splash of vanilla bean paste
- Beat together shortening and sugar
- Add molasses and egg and beat well
- Sift flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves together
- Add dry ingredients to molasses mixture, mix well
- Wrap in plastic or zipper bag and chill in refrigerator overnight
- Preheat oven to 375
- Roll into 1 inch balls
- Roll in sugar to coat
- Bake on a parchment lined baking sheet about 2 inches apart 8-10 minutes or until golden brown
- Cool a few minutes on baking sheet, then transfer to a rack to cool completely
- Combine sugar, milk, and vanilla bean paste and stir with a fork until smooth
- Top each cookie with a spoonful of frosting
Note: If you roll your balls all the same size you should end up with about 3 dozen
I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!