Saturday, May 31, 2014

Earthquake Cookies - Ginger Snaps - Those Molasses Cookies

Just call me delicious!

Today is hubby's birthday, and instead of cake, he requested "those molasses cookies."
I call them ginger cookies or ginger snaps…and The Dallas Morning News back in 1999 called them "Earthquake Cookies" because of how they form cracks as they bake and cool.    A cookie by another name, still has molasses in it and is still yummy!

Earthquake Cookies…Ginger Snaps…Those Molasses Cookies

3/4 cup Crisco
1 cup sugar (I use not quite a full cup, as the cookies will be rolled in additional sugar)
1 egg
1/4 cup molasses
2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
Extra sugar for rolling
Wilton Sprinkles White Sparkling Sugar

Cream Crisco and 1 cup sugar with electric mixer until light and fluffy.  Add egg and molasses and beat well.    Combine remaining ingredients and add to bowl and mix well.  Chill at least 1 hour.

Preheat oven to 375.  Shape dough into 1" balls and roll in granulated sugar.  (I like to combine the
larger white sparkling sugar with regular sugar for a pretty effect).  Place 2" apart on ungreased cookie sheet and bake 7 minutes.  Remove to wire racks to cool.  Cookies will crisp as they cool.
Makes at least 5 dozen cookies.

Nutrition info:  63 calories, 3g fat (1g sat), 4mg chol, 54mg sodium, 9g carbs, 4mg calcium

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