These cookies might just be my favorite cookies ever. They’re almost a necessity for me once fall hits. For me, the perfect molasses cookie is soft. Have you ever gotten ahold of one and realized that it was really a ginger snap? It’s awful! Your teeth about crumble trying to gnaw a bite off. But these molasses cookies don’t ever get hard even if they somehow last a few days without getting gobbled immediately.
Sour cream is the secret ingredient in these lovely cookies to keep them soft and light. If you’ve never put sour cream in cookies – do it! Do it now!!!
Soft Molasses Cookies – makes about 2 dozen
1 c. sugar
3/4 c. sour cream
1/2 c. butter, softened
1/2 c. shortening
1/2 c. molasses
1 large egg
3 c. all-purpose flour
1 – 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
Sugar, if desired
-Preheat oven to 375˚.
-Beat sugar, sour cream, butter, shortening, molasses and egg in a large bowl with an electric mixer on medium speed until smooth.
-Stir in remaining ingredients.
-Drop dough by rounded tablespoonfuls about 2″ apart onto an ungreased cookie sheet.
-Bake for 9-11 minutes. Do not overbake – they sometimes seem too underdone but once they’ve fully cooled, they’re perfect.
-Let the cookies sit 1-2 minutes on the cookie sheet after removing from the oven; then remove from the cookie sheet to a cooling rack to completely cool.
-Sprinkle with sugar while warm.