These cookies are simply melt-in-your-mouth delicious. I’ve been making them for years, often with help from my kids. Most recently, they’ve been co-opted by my second son as HIS specialty. I don’t mind a bit, because he can make them exquisitely and perfectly nearly every time. These are now called Nate’s Molasses Cookies even though they started out as mine.
Nate’s Molasses Cookies
- 2/3 c. vegetable oil
- 1 c. sugar
- 1 egg
- 1/3 c. molasses
- 2-2 1/4 c. flour
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. ground cloves
- 1 tsp. ginger
- and about 1/4 cup sugar
Mix all the ingredients in order, then roll dough into balls and roll them in the extra sugar. Place them on parchment paper on a cookie sheet.
Bake at 350° for 10-12 minutes until they’re golden brown and cracked on top.
The ONLY down side to this recipe is how quickly the cookies disappear.
Barb
3 Comments
October 22, 2006 at 11:11 pm
Sounds great. I love molasses cookies.
So good your son enjoys helping in the kitchen.
October 23, 2006 at 4:20 pm
I love these cookies too, my mom made a fabulous one (she called ‘em Gingersnaps) and whenever I make them I can’t help but think of her.
Laura must be busy with schooling…..haven’t seen her posting in a while!!
October 23, 2006 at 5:42 pm
I have a “snappier” gingersnap set to publish sometime in the next day or two. That recipe actually crunches instead of melts! You’re right about Laura being really busy right now. School has been a major priority for her and she’s wrapping up a week of out of town guests right now too.
Barb