Christmas and cookies go together like peanut butter and jelly, tacos and Tuesday, or bacon and eggs. It just isn't Christmas without cookies in our house. Listening to Christmas music and baking is my favorite part of the holiday season! These Molasses Sugar Cookies are a family favorite. They taste like Christmas: molasses, cinnamon, ginger, and cloves - yum! I actually like to use Pumpkin Spice in these cookies. I always have some in the spice pantry and these cookies are a great way to use it up! Pumpkin Spice is just a mixture of cinnamon, ginger, nutmeg and cloves. It is cheaper than buying all the spices individually.
The secret ingredient in these Molasses Sugar Cookies is Crisco® All-Vegetable Shortening! It makes the cookies so soft and airy. I don't know about you, but I LOVE, LOVE, LOVE the Crisco® Baking Sticks. They are so easy to use and store easily in my pantry. Each stick is one cup. There are measurements right on the wrapper making it super easy measure without any mess.
One of the benefits of using Crisco® is that it has a high melting point, so the cookies don't spread much while baking. The cookies were crispy on the outside and soft, moist and tender on the inside. AKA - the perfect cookie!!
I like to dip these Molasses Sugar Cookies in some melted white chocolate and top the chocolate with some festive holiday sprinkles. I melt white chocolate chips with some Crisco® in the microwave for about a minute. It is the perfect consistency for cookie dipping!
The recipe makes two dozen cookies and can easily be doubled if you need more cookies. These would be a great addition to your holiday cookie tray!!
Molasses Sugar Cookies
2 dozen cookies
- 3/4 cup Crisco® All-Vegetable Shortening
- 1 cup sugar
- 1/4 cup molasses
- 1 egg
- 2 cups flour
- 2 tsp baking soda
- 2 tsp pumpkin spice
- 1/2 tsp salt
- 1/4 cup sugar
- 1-1/2 cups white chocolate chips
- 1-1/2 Tbsp Crisco® All-Vegetable Shortening
Preheat oven to 350ºF. Line two baking pans with parchment paper. Set aside.
Melt 3/4 cup Crisco® All-Vegetable Shortening in a medium saucepan. Cool. Add sugar, molasses and egg, mix well. Add flour, baking soda, pumpkin spice and salt. Mix thoroughly.
Using a medium cookie scoop (1-1/2 Tbsp), scoop cookie dough and roll in 1/4 cup sugar. Place on prepared cookie pan about 2-inches apart.
Bake for 10 to 12 minutes. Cool on wire rack.
In a microwave safe bowl, combine white chocolate chips and 1-1/2 Tbsp Crisco® All-Vegetable Shortening. Microwave on HIGH for 30 seconds. Stir and microwave in 15-second intervals until melted.
Dip half of each cookie into melted white chocolate. Place on wire rack and top with sprinkles, if desired.
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