My mom has the most amazing cookbook that I always saw her using from the time I was a little girl; it was simply a bunch of hand-typed pages held together with three metal rings. Each cookie or bar recipe is broken down by cost to make per cookie, and estimated retail per cookie. My mom had typed out this cookbook for herself as a collection of go-to bake sale recipes when she was in middle school. To this day, it is her go-to cook book for Christmas cookies, bake sales, special occasions and any other need for sweets.
This recipe has long been my favorite. When I eat one I feel like its Christmas, no matter what time of year it is. They have a taste that is a little reminiscent of a gingerbread cookie, but are sweet, soft, and perfectly chewy. It looks like my mom sold them for 10 cents a piece, but I think they are worth a bit more.
They start from shortening, not butter; come together in just one bowl; and are rolled in sugar before baking up perfectly.
Bake Sale Molasses Cookies
Yields about 18 Cookies
Ingredients:
- 3/4 cup Crisco shortening, room temperature
- 1 cup granulated sugar (plus more for rolling)
- 1/4 cup dark molasses
- 1 egg
- 2 cups flour
- 1/4 tsp. salt
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. cloves
- 1 tsp. ginger
Cream the shortening and the sugar together until light and fluffy (about 5 minutes). Blend in the molasses and egg. Beat in flour, baking soda and spices just until well-mixed.
Cover and refrigerate for at least one hour, but three or more is ideal.
Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper. Shape dough into 1 inch balls (err on the side of larger). Roll each ball in granulated sugar and place 2 inches apart on prepared cookie sheet.
Bake about 8-9 minutes until golden brown. Remove and immediately transfer to wire racks to cool. Be careful when transferring the cookies from the cookie sheet; when they are warm they can be a bit soft.