Fall definitely means the taste of pumpkin, but in our house it also means the warm, sweet smell of cloves. This is by far our family’s all time favorite cookie. I was able to get the recipe from Debbie, Mike’s mom, shortly after we got married. I was told that she got this recipe from a dear friend, Debbie Hillyer who was kind enough to share it. I was also told that this was a secret recipe, which umm… I hope no one gets mad at me. These are just too good not to share. These were Michael’s favorite cookies growing up and it was one of the first things I learned how to make for him after he made them for me, of course, and insisted that I adjust the recipe to have three times the cloves as the original recipe. And he also made sure that I patted the dough down just so before putting them in the fridge. And that I cooked them for just the right amount of time…As usual, he was right. So my husband is the mastermind behind this perfected recipe. Except for the change in temperature. The original recipe had them cooking at a higher temperature. I made a “mistake” one time and that’s what we’ve stuck with. We like our cookies crunchy on the outside, but chewy in the middle. Mike eats the dough more than he does the cookies though and I’m often shocked how much dough is left when I go to make cookies. We tend to make the dough and just keep it in the fridge so when we want freshly baked cookies they’re only about ten minutes away. However, if I want the dough to last more than two days I have to make a double batch. It’s perfect that today is his birthday because I have a batch of cookie dough waiting for him in the fridge when he gets home that the kids helped me make to surprise Daddy. This way he’ll have a snack to take with him all week too. These will be in addition to another dessert too of course, which Lindsay calls, “Chocolate and Chocolater Cake.” 🙂 Happy birthday, babe!
I took the picture above just for show because I liked the contrast between the deep dark brown of the placemat with the light brown cookies. I never use a cooling rack for my cookies. I always take them out early and let them continue to cook on the cookie sheet so that they stay just a tiny bit underdone in the middle. Mmmm…soft, chewy cookies have to be slightly underdone. This is the very first cookie recipe I’ve ever posted because, well, like I said before it’s our favorite and when my kids ask me to make cookies they mean molasses cookies.
- 2 cups flour
- 1 and 1/2 teaspoons cloves
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup shortening
- 1 and 1/2 cup granulated sugar, divided
- 1/4 cup molasses
- 1 egg
- Melt shortening in the microwave. Pour into a large mixing bowl and set aside to allow to cool.
- Combine dry ingredients and mix with fork.
- Add 1 cup of sugar and molasses to melted shortening. Add egg and mix well.
- Add the dry ingredients to the wet in small batches. Mix with fork.
- Chill in fridge for thirty minutes.
- Preheat oven to 350 degrees.
- Form two inch balls and and roll in granulated sugar and place on greased cookie sheet 2 inches apart.
- Bake for 10 minutes. Cookies may look undercooked, but leave them on the cookie sheet for five minutes and they will continue to cook.
Makes 24 cookies