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.
If you get a chance to purchase home-made molasses from some local cane grower, TRY the non-commercial stuff. It really is so much better than the molasses we buy in the store.
If you want a crispier molasses ginger snap that is perfect for dipping into hot cider, try this recipe.
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