Pinehurst reader Barbara Humiston shared her recipe for molasses cookies, a moist, spicy treat for the holidays – or really any time of the year.
“I have taken these many places and everyone raves over them,” Humiston wrote. “They were my father’s favorite breakfast cookie.”
Our recipe tester noted that Humiston’s original recipe called for double the ingredients, so feel free to double this version for twice as many cookies. If you prefer a soft cookie, bake for 10 minutes. If you prefer a crisp cookie, take out of the oven at closer to 12 minutes.
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Adapted from Barbara Humiston of Pinehurst.
1 1/2 cups butter-flavored shortening
2 cups granulated sugar, plus more for rolling
1/2 cup molasses
4 cups all-purpose flour
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
CREAM shortening and sugar in a large mixing bowl with hand-held or standing mixer. Add molasses and eggs; mix well.
COMBINE flour, baking soda, cinnamon, salt, cloves and ginger in a medium bowl; gradually add dry ingredients to wet batter. Use a spatula to scrape cookie dough off beaters and down sides of bowl. Leave dough in mixing bowl and cover with plastic wrap so it does not dry out. Refrigerate for 1 to 2 hours or overnight.
PREHEAT oven to 350 degrees. Grease baking sheet with baking spray or line it with parchment paper or silicone baking mat. Form dough into 1-inch balls, roll in granulated sugar and place on baking sheet about 2 inches apart. Bake for 10 to 12 minutes. Remove to wire rack to cool.
Yield: About 3 dozen cookies.