Ingredients for Best Molasses Cookies 1961
- 2 1/2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup melted shortening
- 1 large egg
- 1 cup molasses
- 2 cups rolled oats
- 1/4 teaspoon ground cinnamon
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How to Make Best Molasses Cookies 1961
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 cup packed light brown sugar, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- Add 1 large egg, 1 cup molasses, and 1/2 cup melted shortening (vegetable or lard).
- Stir until just combined. Do not overmix.
- Stir in 2 cups rolled oats.
- Roll dough into 1-inch balls. Lightly coat a glass with sugar and gently flatten each ball with the sugared glass.
- Place cookies onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are set and centers are still slightly soft. For chewier cookies, bake at 350°F (175°C) for 12-14 minutes.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
27g
Fat
3g
Carbs
4g
