Photo: Oxmoor House
Time
15 Mins
Cook Time
11 Mins
Other Time
1 Hour
Yield
Makes 3 dozen

For centuries Southerners have treasured their jars of molasses—the cooked-down sugar cane mixture that is thick, brown, sticky and sharp with tangy flavor. From the hills of Tennessee to the plains of Georgia, the syrup was a table condiment for drizzling on biscuits and pancakes, or stirring into desserts. Still a treat today, the strong, sweet flavor of molasses balances well with a team of spices in these soft, chewy cookies crusted with sugar.

How to Make It

Step 1

Beat shortening at medium speed with an electric mixer until fluffy. Gradually add 1 cup granulated sugar, beating well. Add egg and molasses; beat well.

Step 2

Combine flour and next 8 ingredients, stirring well. Add one-fourth of flour mixture at a time to shortening mixture, beating at low speed after each addition until blended. Cover and chill 1 hour.

Step 3

Shape dough into 1-inch balls, and roll in sparkling sugar. Place 2 inches apart on ungreased baking sheets.

Step 4

Bake at 375° for 9 to 11 minutes. (Tops will crack.) Remove to wire racks to cool completely.

Southern Living Best Loved Cookies

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