Day 8 is a cookie worth repeating
Over and over and over again. Our favorite holiday cookie is so good, that we will be making a double-batch, more than once. These are my all-time favorite cookie and overall, our family’s favorite. Grandma’s Molasses Cookies are good any time of the year. However, they seem to taste best around the holidays, when Grandma used to make them.
A cookie of many talents
This cookie is crunchy, it’s chewy, and it tastes like Christmas! What makes this our favorite cookie at the holidays, aside from the incredible flavor, is it’s ability to stack up into giftable packaging without falling apart. This sturdy cookie also stores well in the freezer, so we can happily munch on them Christmas morning, after baking them weeks ahead of time. Yes, we eat cookies for Christmas morning breakfast. Judge all you like, but it’s a delicious tradition!
Our favorite holiday cookie is gluten AND dairy free!
One adjustment was made to Grandma’s recipe. We substituted the all-purpose flour with Gluten Free 1-to-1 Baking Flour (bobsredmill.com). Even with this change, the cookie is just as delicious as ever. The next time we bake a batch, I may try subbing out half the shortening for coconut oil, as I’m not a fan of shortening’s health benefits, or lack thereof. Now, here is the recipe to our FAVORITE holiday cookie:
Our favorite holiday cookie
Notes
We like to mix in non-pareils or sparkling sugar with white sugar to roll the dough in for a bit more texture.
Ingredients
- 3/4 Cup shortening
- 1 Cup sugar, plus extra for rolling
- 1 egg
- 1/4 Cup molasses
- 2 Cups flour
- 1/4 tsp salt
- 2 tsp baking soda
- 1 tsp powdered ginger
- 1 tsp cinnamon
- 1/2 tsp cloves
Instructions
- Mix together dry ingredients in a separate, medium-sized bowl. Cream together shortening and sugar with an electric mixer; Add egg and molasses. Mix in dry ingredients. Shape into balls and roll in sugar. We use our small cookie scoop (approx. 1 Tbls) for consistency. Place onto cookie sheet and bake in pre-heated oven at 350 degrees for approx. 10 minutes. Let cool for about 5 minutes and move to cooling rack.
The Goods:
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