A soft, spiced molasses cookie rolled in sugar before baking — a Rural Valley Farms family favorite.
Prep: 15 minBake: 14 minOven: 325°FYield: ~36 cookies
Steps
- Preheat the oven to 325°F and line a cookie sheet with parchment paper. In a large bowl, beat together the brown sugar, shortening, molasses, and egg until smooth and well blended.
- Mix in the flour, baking soda, spice blend, and salt until just combined into a soft dough — don't overmix.
- Shape the dough into 1-inch balls using a rounded teaspoon. Roll the tops in sugar to coat. Place sugar-side up on the parchment-lined cookie sheet, about 2 inches apart.
- Bake for about 14 minutes, until set and the cookies look slightly dry on top. Immediately transfer from the cookie sheet to a wire rack to cool completely.
Notes: Store in an airtight container at room temperature for up to 5 days, or freeze the rolled dough balls for up to 3 months and bake straight from frozen (add 1-2 minutes to the bake time).
Ingredients
- 1 cup packed brown sugar
- 3/4 cup shortening, at room temperature
- 1/4 cup molasses
- 1 egg, room temperature
- 2 1/4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp pumpkin pie spice (or use the substitute blend below)
Spice blend substitute (if no pumpkin pie spice)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
- Sugar, for rolling — about 1/3 cup, in a small shallow bowl
Questions about this recipe?
Talk to a Rural Valley Farms chef — we're happy to help with substitutions, scaling, or anything else.