Ingredients for Earthquake Cookies
- 1 cup (2 sticks) shortening
- 1 ½ cups granulated sugar
- 1 large egg
- ½ cup molasses
- Sifted Flour
- Salt
- Baking Soda
- Cinnamon
- Ground Cloves
- Ground Ginger
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How to Make Earthquake Cookies
- Cream together the 1 cup shortening and 1 ½ cups granulated sugar in a large bowl until light and fluffy. Use an electric mixer for best results.
- Beat in the egg and ½ cup molasses until well combined.
- In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ½ teaspoon salt. Ensure all dry ingredients are thoroughly mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 1 hour (or up to overnight).
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls.
- Roll each ball in ½ cup granulated sugar to coat evenly.
- Place the sugar-coated balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly browned. Keep a close eye on them as ovens vary.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
16g
Fat
3g
Carbs
2g
