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 soft palm fruit shortening (EcoSocial Fair Trade)

66 g soft butter

300 g brown sugar

2 eggs

100 g molasses



Whisk together dry ingredients.

Cream the butter and sugar together for about 3 minutes on medium high speed, or until light and fluffy. 

Scrape the bowl, then add the eggs and cream together until light and fluffy. 

Add the molasses and mix until thoroughly combined. 

Add the dry ingredients in three batches, mixing thoroughly after each addition.

Let the cookie dough rest for 10 minutes, then scoop onto a parchment-lined cookie sheet about 2 inches apart. Chill cookies for 2 hours. 

Preheat the oven to 350.

Bake for 11 - 13 minutes. Remove from the oven while they are still soft and immediately sprinkle sugar on top.

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

Happy Baking Chef!