These cookies are Mike’s favorite – they’re made with two of his food loves, molasses & brown sugar! And I can’t believe I haven’t posted them yet, as the blog tends to be my “recipe box” for our family favorites and frequently made. This recipe was passed down from Mike’s grandma, we actually call these “Grandma Beck’s cookies”; although it seems like everyone in the family with this recipe has a slightly different version – haa! I’m not sure how or why, or who has the most “correct” version, I’m guessing Mike’s aunt, everyone seems to favor her cookies the most (I won’t even bring mine to family get togethers for fear of not measuring up! 😉 ). But Mike is happy with this particular version of the recipe, so it’s what I’ve been using. I did make one change that I know is different from how his Grandma made them – she rolled the dough into logs and baked them like that, cutting them into smaller squares after they were iced. But I like perfect little round cookies, so I roll each one. These also are made with shortening, something I don’t usually use in my cookies, and I have tried these with butter, they taste fine that way, so feel free to use butter if you prefer. (They might not look as perfect though, butter will make the cookies spread a little more).
And while we make these year round in our house since they’re Mike’s fav, these definitely are a great holiday cookie – your house will smell delicious while making them!Iced Molasses Cookies
1 1/2 cups shortening (I use butter flavor Crisco, can also use unsalted butter)
2 cups brown sugar
1/2 cup molasses
2 teaspoons vanilla extract
4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cloves
2 teaspoons cinnamon
1 teaspoon ginger
4 1/2 cups flour
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a stand mixer, beat together shortening and brown sugar until smooth and creamy, about 2 minutes. Add eggs, molasses and vanilla and beat until combined. Stir in baking soda, salt, cloves, cinnamon, and ginger. Gradually mix in flour until well combined.
Roll dough into 1-1/2 inch balls. Place on prepared baking sheet. Bake 7-9 minutes or until edges are slightly cracked. Cool on pan for about 3 minutes, then cool completely on cooling rack. Once cookies are completely cool, spread on icing (recipe below).
Makes approximately 5-1/2 dozen cookies
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon vanilla extract
In a small bowl, stir together all ingredients until smooth. (If needed, add more powdered sugar to thicken/more water to thin).