Perfect for sharing!
These cookies flatten and crack as they cool. The secret in keeping them soft is to remove them from the oven as soon as they are set but before they start to brown.
2 cups sugar
1 1/2 cup shortening*
2 eggs
1/2 cup molasses
4 cups flour
4 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
l/2 tsp. cloves
l/2 tsp. salt
Cream together the sugar and shortening. Add eggs and beat until thick. Add the molasses and stir until combined.
Sift together the flour, baking soda, cinnamon, ginger, cloves and salt. Add to creamed mixture and stir just until blended. If the dough is very soft (hot day? warm kitchen?), wrap it in plastic wrap and chill in the freezer for 30 minutes.
Shape into 1” balls and roll in granulated sugar. Place on greased cookie sheets. Bake at 350º for 7 – 10 minutes or just until set but before they start to brown.
* This is a very old recipe and, like many cookie recipes from the 1950’s, and uses vegetable shortening instead of butter. You can substitute 1 1/2 cups melted and cooled butter for the shortening but you will have to increase the flour to 4 1/2 cups and definitely chill the dough before using.
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These look delicious! Thanks for sharing.
Yum! I love cookies – I could pretty much eat them all the time. =) These look so awesome!
These look great. I like trying the old recipes.
I never tire of baking cookies! Thanks for sharing this great recipe!
http://www.larkscountryheart.com/
These look yummy! I love gingerbread! Merry Christmas!…hugs…Debbie
Cookie baking is on my list of things to do again this week – the Pringle's can idea was a hit with those I gifted it to – thanks!
Just wondering if you used the shortening or if you subbed in butter. They look delicious!
Blog hopping from Tasty Tuesdays…Yum! I love soft cookies and gingerbread on top of that! Thanks for sharing!