This recipe for Molasses Cookies has run in Big’s family for as long as can be remembered. It is a great recipe and we had a lot of fun making them today.
Big’s Molasses Cookies
1 cup sugar
1 cup brown sugar
1 cup Crisco
1 cup sour cream
1 cup molasses
6 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
Jams of your choice
Decorative sugar (or regular granulated)
Cream together the 2 sugars, Crisco and eggs.
Add the sour cream and molasses. Mix together until well combined.
Mix the flour, baking powder, baking soda, nutmeg and cinnamon in a separate bowl.
Add dry mixture to wet, one cup at a time and make sure you mix well between additions.
Cover the bowl with plastic wrap and refrigerate 1 to 2 hours.
Divide dough in half and roll out to 1/4 inch thickness. (You may have to add a little flour to make sure the dough is at a workable consistency) Make sure you lightly dust your rolling pin with flour to keep it from sticking.
Use a cookie cutter that has been dipped in flour to cut out the cookie. Cookie size can be up to you and your family. Place cutouts on a cookie sheet that has been lined with parchment paper and, using your thumb, press a small indention in the center of the cookie. Fill the indention with your favorite jam.
Sprinkle with decorative sugar.
Bake at 325 degrees for 8 to 10 minutes. Let the cookies cool on the sheet for 1 minute and then move to a cooling rack. Store in an air tight container in the refrigerator or freeze.
Pour a large glass of milk or a cup of tea, and enjoy your labors.