Friday, December 6, 2013

Soft Molasses Cookies

Soft Molasses Cookies
These cookies are one of my very favorites!  My friend Andrea made these for us when we came to visit them in grad school out in Philadelphia years ago.  They instantly became a favorite and I've been making them throughout the fall and winter months ever since.  This recipe makes A LOT of cookies so it's great for Holiday Cookie Swaps.  I have made these a few times for Cookie Swaps over the years; one year I came home with the taste-testers prize for best cookie!  These are just the best molasses cookies ever!  This is Andrea's grandmother's recipe and you know when recipes get passed around for that long, it's for a reason!  They really are addictive…you can’t stop at just one of these incredibly soft, and delicious cookies!  So you can’t say I didn’t warn you. 

1 ½ cups canola oil
1 cup white sugar
1 cup brown sugar
½ cup molasses
2 eggs
1 teaspoon ground cloves
1 teaspoon ginger
2 teaspoons cinnamon
1 teaspoon salt
4 teaspoons baking soda
4 cups flour
* extra granulated sugar for rolling dough into

In the bowl of an electric mixer, mix the oil, sugars and molasses together.  Add eggs and mix. Add cloves, ginger, cinnamon and mix.  In separate bowl sift together flour, salt and baking soda.  Add flour mixture to wet ingredients and mix well.  Form dough into 1 inch balls and roll in extra granulated sugar.  Bake at 375 degrees for 5 minutes.  Keep a close eye on these cookies while baking.  Remove cookies from oven just as tops of cookies begin to crack.  Cool on wire rack and store in airtight container.

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