The fall season brings cooler days and nights, along with a taste for warm beverages and sweet treats to go with them.
This recipe is different from the very thin and crisp molasses cookies that we are accustomed to in the North Carolina Piedmont, often referred to as “Moravian Cookies.”
As mentioned in the title, this cookie is soft, but full of molasses and spice flavors. Using a teaspoon scoop, the recipe makes 5 dozen cookies. They can also be made larger, with a tablespoon scoop.
Ingredients:
1/2 cup shortening (such as Crisco)
1/2 cup sugar
1 egg
1/2 cup molasses
2-1/2 cup all-purpose flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup water
Directions:
Cream shortening and sugar until light and fluffy. Add egg and molasses; mix well. Sift together flour and other dry ingredients; add to molasses mixture and mix alternately with water.
Drop by heaping teaspoon (or your choice of scoop) onto an ungreased cookie sheet. Parchment paper works well.
Bake at 375 degrees for 8 to 10 minutes. Start checking the cookies at 8 minutes to avoid burning the bottom of the cookies. Placing the oven rack in the center of the oven also works well.
Enjoy!
