Old-Fashioned Molasses Ginger Cookies
Adapted from the original Grandma's Molasses Grandma's Original Molasses packaging. Back of the Bag is not affiliated with Grandma's Molasses.
"The classic, soft, and crinkly holiday favorite."
The Story
This recipe became a staple on the back of Grandma's Molasses jars in the mid-20th century, helping to redefine the 'soft' molasses cookie for a new generation of home bakers. It is celebrated for its signature crackle-top appearance, achieved by rolling the dough in granulated sugar before baking. The recipe remains nearly identical to the version printed decades ago.
Ingredients
- 3/4 cup shortening
- 1 cup sugar
- 1/4 cup Grandma's Molasses
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- Additional sugar for rolling
Directions
- 1
Preheat oven to 350°F.
- 2
In a large bowl, cream together shortening and 1 cup sugar until light and fluffy.
- 3
Beat in the egg and molasses until well combined.
- 4
In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
- 5
Gradually add the dry ingredients to the creamed mixture and mix well.
- 6
Shape dough into 1-inch balls and roll each ball in the extra sugar.
- 7
Place 2 inches apart on ungreased cookie sheets.
- 8
Bake for 8 to 10 minutes or until the edges are firm (do not overbake; the centers should still be soft).
- 9
Cool on wire racks.