OLD-FASHIONED MOLASSES COOKIES

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30 min Prep
6 hr 10 min Total
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72 Servings

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These frosted spice gems are a perfect pick-me-up after a hard day at school or work.


Ingredient List
    Cookies
  • Small check mark in a circle icon1 1/2 cups granulated sugar
  • Small check mark in a circle icon1 cup shortening
  • Small check mark in a circle icon1/2 cup molasses
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon3 teaspoons baking soda
  • Small check mark in a circle icon1/2 cup water
  • Small check mark in a circle icon5 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 teaspoons ground cinnamon
  • Small check mark in a circle icon1 teaspoon ground ginger
  • Small check mark in a circle icon1 teaspoon ground cloves
  • Small check mark in a circle icon1 teaspoon salt
    Frosting
  • Small check mark in a circle icon1 envelope plus 2 teaspoons unflavored gelatin
  • Small check mark in a circle icon1 cup cold water
  • Small check mark in a circle icon1 cup granulated sugar
  • Small check mark in a circle icon2 1/4 cups powdered sugar
  • Small check mark in a circle icon1 1/2 teaspoons vanilla
  • Small check mark in a circle icon1 teaspoon baking powder
  • Small check mark in a circle icon1/8 teaspoon salt
Preparation
  1. In large bowl, mix 1 1/2 cups granulated sugar, the shortening, molasses and eggs until well blended. In small bowl, dissolve baking soda in water; stir into molasses mixture. Stir in remaining cookie ingredients until well blended. Cover and refrigerate at least 2 hours.
  2. Heat oven to 375°F. Lightly grease cookie sheet. On floured surface, roll dough 1/4 inch thick. Cut with floured 2 3/4-inch round cutter (or cut with clean food can with both ends removed, such as rectangular-shaped pork luncheon meat can). Place about 2 inches apart on cookie sheet.
  3. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  4. In 2-quart saucepan, sprinkle gelatin on cold water to soften; stir in 1 cup granulated sugar. Heat to a rolling boil; reduce heat. Simmer uncovered 10 minutes. In large bowl, place powdered sugar and hot gelatin mixture. Beat with electric mixer on medium speed about 2 minutes or until foamy. Add vanilla, baking powder and salt; beat on high speed 12 to 15 minutes or until soft peaks form. Frost bottoms of cookies with frosting. Let stand until frosting is dry, 2 to 3 hours, before storing.
Tips
  • You decide how strong you want the molasses flavor of these cookies to be. Look for the lighter-colored mild-flavor molasses or the darker full-flavor molasses in the baking aisle of your grocery store.
  • Go ahead and use vanilla ready-to-spread frosting in place of the recipe listed here.