Apple-Molasses Drop Cookies

Oxmoor House
11 dozen


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1/2 cup shortening
1/2 cup sugar
1 egg
1 cup molasses
3 tablespoons lemon juice, divided
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/8 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup boiling water
1 1/2 cups finely chopped peeled apple
2 1/4 cups sifted powdered sugar
3 tablespoons butter or margarine, softened
Grated lemon rind


Cream shortening in a large mixing bowl; gradually add 1/2 cup sugar, beating until light and fluffy. Add egg; beat well. Add molasses and 1 tablespoon lemon juice, stirring well.

Sift together flour, soda, salt, cinnamon, cloves, and ginger in a medium mixing bowl; add to creamed mixture alternately with boiling water, beginning and ending with flour mixture. Stir well after each addition. Fold in chopped apple. Chill dough 1 hour.

Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350° for 10 minutes. Remove from cookie sheets, and cool on wire racks.

Combine powdered sugar, butter, and remaining lemon juice in a small mixing bowl; beat at medium speed of an electric mixer until smooth. Spread evenly over tops of cooled cookies. Sprinkle each with grated lemon rind.

Created date

February 2010