Last year I shared our traditional Christmas cookie, so this year I thought I would share one cookie that was my favorite as a kid, but that I kind of forgot about until I was flipping through my grandma and great aunt's cookbook.
My grandma's molasses cookie recipe is much easier and even more delicious than I remember. I have already made them twice this Christmas season. The key, however, is to under bake them - you want them soft and decadent. If you bake them for too long they get hard quickly.
2/3 cup oil
1/4 cup molasses
2 cups flour
2 tsp baking soda
1 tsp ginger
1 cup sugar
1 New Frontier Farms fresh egg
1/4 tsp salt
1 tsp cinnamon
To roll cookie in:
1. Heat oven to 375°.
2. Mix all of the ingredients for the cookie together in an electric mixer. Mix until all is moist and sticks together.
3. Roll into small balls.
4. Mix sugar and sprinkles together (sprinkles are optional) in a bowl. Roll the balls of dough in the sugar and sprinkles - covering it completely.
5. Place balls 3 inches a part on an un greased cookie sheet.
6. Cook for 7-9 minutes (I have found 8 works perfect for my oven). But as soon as they crack pull them out. The key is to under bake them.
7. Remove from the cookie sheet as soon as possible and let cool on a cooling rack (I used paper towels because I don't have a cooling rack yet - it's on my Christmas list haha).
8. Enjoy! (Honestly I think they taste best fresh out of the oven or the second day!)