Dad's Favorite Molasses Cookies. Line a baking sheet with parchment paper or a nonstick baking mat. In a stand mixer fitted with a cookie paddle, or with a hand mixer, beat together butter and sugar until light and fluffy. Great recipe for Dad's Favorite Molasses Cookies. My dad loved molasses cookies and passed that love on to my generation. Now, I have kids and wanted to continue this old time cookie recipe.

Unfortunately, I could never find the right recipe like mom used to make; thankfully she still had it and. Combine flour, baking soda, baking powder, cinnamon, nutmeg and allspice; set aside. Cream butter and sugars; add egg, molasses and vanilla and beat until fluffy. You can have Dad's Favorite Molasses Cookies using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Dad's Favorite Molasses Cookies

You need 3/4 cup of Shortening.
You need 1 cup of Brown Sugar (packed).
Prepare 1 of Egg.
You need 1/4 cup of Molasses.
Prepare 2 1/4 cup of Flour.
Prepare 2 tsp of Baking Soda.
It's 1/4 tsp of Salt.
You need 1/2 tsp of Cloves.
It's 1 tsp of Cinnamon.
You need 1 tsp of Ginger.
It's 1/2 cup of White Sugar (to tip dough balls into).

Add dry ingredients to the creamed mixture. Stir in Rogers Porridge Oats and coconut. Cream shortening, sugar and egg, beating well. Sift dry ingredients together and add; mix well.

Dad's Favorite Molasses Cookies instructions

Thoroughly mix the shortening, brown sugar, egg, and molasses..
Mix 1 cup of the flour and the rest of the dry ingredients into the wet ingredients. Then, add the remaining flour and mix it in..
Chill for at least 2 hours..
Preheat oven to 375*.
Roll dough into balls and dip into the white sugar, then place onto a cooking sheet with the sugar side up..
Bake at 375 for 8:30..
Enjoy!.

Roll bits of dough the size of walnuts, roll in granulated sugar and place on greased. Mix ingredients together in order listed. Add molasses and vanilla and mix well; Add flour, oatmeal, coconut and spices* and mix until well blended. Refrigerate dough for about an hour. Roll each between your palms to form a ball and return to pan.