Chewy Molasses Cookies

Emily Woody


400 g Red Fife flour

1 & 1/4 tsp baking soda

2 tsp cinnamon

1 tsp cloves

2 tsp ginger powder

1 tsp salt

140 palm shortening (EcoSocial Fair Trade)

66 g butter

300 g brown sugar

2 eggs

100 g molasses



Whisk together dry ingredients.

Cream the butter, sugar, molasses and shortening. 

Add the egg and mix thoroughly, then add half of the dry ingredients to the wet and mix until just combined.

Add the remaining dry ingredients and mix.

Chill the dough for 30 - 45 min, or until it is more firm and easier to scoop.

Preheat the oven to 350.

Use a small cookie scoop or spoon to drop the cookies onto a parchment-lined cookie sheet.

Sprinkle sugar on top of each cookie dough ball.

Keep the cookies in the fridge until the oven is preheated.

Bake for 11 - 13 minutes. Remove from the oven while they are still soft.

Let the cookies cool completely before moving them off of the pan.

Happy Baking Chef!