Soft Molasses Cookies
"This is the biggest, softest molasses cookie that I have ever had. I have tried many recipes. The secret is 1/4 cup black strap molasses added to the regular molasses (no more than the 1/4 cup though). Once I found this, about 30 years ago, I never make any other kind. You will love them and yes, the recipe is correct......no eggs."
Ingredients
Nutritional
- Serving Size: 1 (75.7 g)
- Calories 286.9
- Total Fat - 10.1 g
- Saturated Fat - 2.1 g
- Cholesterol - 1.2 mg
- Sodium - 212.8 mg
- Total Carbohydrate - 46.9 g
- Dietary Fiber - 1.1 g
- Sugars - 18.9 g
- Protein - 2.2 g
- Calcium - 38.8 mg
- Iron - 0.9 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mix the milk and vinegar and set aside for a minute.
Step 2
In a large bowl combine sugar, both molasses and shortening (if you don't have blackstrap molasses, you may use the regular but the taste is much better if you use the black strap).
Step 3
Add the milk and vinegar mixture; and then the dry ingredients, mixing well; refrigerate for one hour.
Step 4
Roll out on a floured board and cut in circles the size you want (I use one that is about 3" round) and put on baking sheet sprayed with baking spray; sprinkle tops with sugar.
Step 5
Bake in a 375 degree oven for about 7-8 minutes; don't overbake them, just till they are done.
Tips
No special items needed.