Molasses Cookies

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I’ve been seeing molasses cookies all over the Internet lately, so when I came across this Cooking Light version, I knew I had to give it a try.

They’re good, but not amazing. As a side note, I can’t stand the smell of molasses, and my whole apartment smelled like it while the cookies were in the oven. Anyway, these are crispy on the outside and chewy on the inside.

Ingredients
1 cup packed brown sugar
1/2 cup vegetable shortening
1/2 cup molasses
1 large egg
2 1/4 cups all-purpose flour (about 10 ounces)
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup water
1/4 cup granulated sugar
Cooking spray

Preparation
Combine brown sugar and shortening in a large bowl; beat with a mixer at medium speed until light and fluffy. Add molasses and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt), stirring with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Cover and freeze 1 hour.

Preheat oven to 375°.

Place water in a small bowl. Place granulated sugar in another small bowl. Lightly coat hands with cooking spray. Shape dough into 1-inch balls. Dip one side of each ball in water; dip wet side in sugar. Place balls, sugar side up, 1 inch apart, on baking sheets coated with cooking spray. Bake at 375° for 8 minutes. Remove from pans; cool on wire racks.

Yields 4 dozen.

Recipe from Cooking Light.

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