Sunday, August 30, 2009

Better Than Coffeeshop Molasses Cookies

Though Ms. Betty Crocker just calls these babies Soft Molasses Cookies, I think I’m going to dub them “Better-Than-Coffeeshop Molasses Cookies.” Even my husband, who’s not as crazy about molasses cookies as I am called them amazing. Here’s how they go:

Mix together:

1 c sugar

1/2 c butter or marg., softened

1/2 c shortening

3/4 c sour cream

1/2 c molasses

1 egg

Stir in:

3 c flour (I used half white, half whole wheat…it makes me feel healthier)

1 1/2 teas. baking soda

1 teas. ginger

1 teas. cinnamon (*I didn’t have ginger, so I just did 2 teas. of pumpkin pie spice instead of the ginger & cinnamon)

1/2 teas. salt

Heat to 375. Drop by rounded tablespoonfuls 2 inches apart on ungreased cookie sheet. Bake 9-11 minutes (I had to go a little longer w/my over) or until almost no indentation remains when touched. Cool 1-2 minutes, then remove from sheet. You can sprinkle them w/sugar or do what I did to make heaven in your mouth: frost them with this:

3 c powdered sugar

1/3 c butter or marg., softened

1 1/2 teas. vanilla

2-3 teas. milk

Mix until smooth & spreadable.

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