Grandma’s Molasses Roll-Out Cookies

by Sara on October 20, 2009

Molasses Roll-Out Cookies

These cookies are a holiday staple in my family, though I always wish to have them more often. I generally refrain, however, from baking them more than once a year, so they retain their holiday magic.

They are so darn tasty that my aunt had to hide them in the trunk of her car to keep them out of her family’s reach. That didn’t stop my cousin, who went outside in his pj’s, braving a snow-covered driveway and subzero temperatures, just to get his late-night cookie fix.

Grandma’s Molasses Roll-Out Cookies:

Ingredients

1 c lard or non-hydrogenated shortening
1 c granulated sugar
1 c molasses

3 eggs (room temperature)
4 ½ c all-purpose flour
1 tsp baking powder
2 tsp baking soda
1 tsp nutmeg
1 tsp ginger
1 tsp salt

Instructions

Combine lard, sugar, and molasses in medium saucepan and bring to a boil. Stir until well-combined. Remove from heat and cool.

Sift dry ingredients into medium bowl, set aside.

Pour the molasses mixture into a large mixing bowl. Add eggs one at a time, beating on low speed with paddle attachment (can also use a wooden spoon or hand mixer).

On low speed, slowly add flour mixture until incorporated. Be careful not to overmix.

Refrigerate overnight.

Preheat oven to 350*F.

Sprinkle board and rolling pin with flour. Spoon a ball of dough (about the size of your hand) onto the board. Press gently, then roll until about ¼ inch thickness. Cut into shapes with desired cookie cutters and place on parchment lined baking sheet. If desired, sprinkle with sugar. Bake 8-12 minutes or until crisp.

For frosted cookies, use melted white chocolate and decorate with colored sugars, chocolate chips, etc. as desired.

{ 2 comments… read them below or add one }

Amos Miller May 3, 2011 at 3:32 pm

This is a great recipe. I use the world’s best lard in all my baking and our farm-fresh free range eggs. I did add 2 heaping Tbs of grated orange zest because I find something magical in the combination of orange, moleasses and ginger, and a sprinkling of turbinado sugar on top of each cookie. I will make this a holiday regular and really appreciate your recipe! Thanks – Amos

nan November 12, 2013 at 4:50 pm

look great

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