Fat Molasses Cookies

  • Cook Time: 10 minutes
  • Servings: 26 cookies
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Find Coupons for Parchment Paper >

Ingredients

  • 5 cups all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 cup shortening
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 Tbsp. water
  • 2 Tbsp. vinegar
  • 1 cup molasses
  • Finely chopped crystallized ginger or coarse sugar

Directions

Step 1

In a large bowl, combine the flour, baking soda, ground ginger, cinnamon and salt. Set aside.

Step 2

In a very large bowl, beat shortening for 30 seconds. Add brown sugar and beat until fluffy. Add the eggs, water, vinegar, and molasses; beat until combined. Add flour mixture and beat until combined.

Step 3

Divide dough in half. Cover and chill for 1 hour or until easy to handle. On a floured surface, roll out half of the dough to 1/2-inch thickness. Cut dough using a 3-inch scalloped or round cutter. Place cookies 2-1/2 inches apart on on Reynolds® Parchment Paper lined cookie sheets. Sprinkle with coarse sugar.

Step 4

Bake in a 375°F oven about 10 or until edges are firm. Remove and cool on wire racks. Store cookies at room temperature for up to 3 days.

Back to top

Loading

Back to top