Holiday Dessert Bake-off: Robin Stone’s Molasses Sugar Cookies (Best Cookies)
November 6, 2012
Robin Stone’s Molasses Sugar Cookies
3/4 cups Crisco, melted and cooled
1 cups and 2 tablespoons sugar plus additional for forming cookies
1/4 cup molasses
2 cups, 2 tablespoons flour
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1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
In a large bowl whisk together the Crisco, 1 cup and 2 tablespoons of the sugar, the molasses and egg. Into a bowl, sift together flour, baking soda, cinnamon, salt, cloves and ginger. Stir the flour mixture into the molasses mixture, stirring until the mixture forms a dough.
Chill the dough covered for at least two hours or overnight. Roll level tablespoons of the dough into balls, roll the balls in additional sugar, coating them completely and then arrange them 3″ apart on a lightly greased baking sheet. Bake at 375 degrees for 6 minutes or until the tops are cracked and the cookies are just set. Transfer to rack to cool. Makes 35 cookies.