If you’re looking for the cookie recipe for the molasses cookie you ate at the Stoney Creek MS Benefit Horse Show today you’re in the right spot. If you weren’t there, you’ll still enjoy this post. Let me fill you in.
You don’t need a horse to hold to love these cookies but there is an equine theme. I made a batch to donate to the awesome folks at Stoney Creek for them to sell at the concession stand. In case you’re wondering, the horse show scene is filled with people who adore their horses, myself included.
I have an off-track thoroughbred whose quirky, sensitive ways have endeared her to me for all her days. Gingersnaps, peppermints, apples, and carrots: Mela and I often eat the same thing. These molasses cookies are the newest addition to the list.
I know people rave about these spice-laden molasses cookies. If they’re feeling generous they can snap it in half and share it with their horse along with a pat on the neck and a hug. Now you know why I dubbed these Hold Your Horses Molasses Cookies. Either that or you can use the sugar for a burst of energy to keep your horse’s exhuberance in check (see above photo).
Here’s the recipe:
Ingredients: 4 cups all-purpose flour; 1/2 tsp. salt; 2 1/4 tesp baking soda; 2 tsp ground ginger; 1 1/4 tsp ground cloves; 1 1/4 tsp cinnamon; 1 stick (1/2 cup) butter, softened; 1/2 cup vegetable shortening; 3 1/2 cups sugar (divided); 1/2 cup unsulfured molasses (I use 1/4 cup honey and 1/4 cup blackstrap molasses; 2 large eggs.
What You Do:
- Preheat oven to 325 F. Lightly grease 2 large baking pans.
- In a large bowl whisk together flour, salt, baking soda, ginger, cloves and cinnamon.
- In another large bowl with an electric mixer, beat together butter, shortening and 3 cups sugar until light and fluffy. Beat in molasses. Beat in eggs, one at a time, beating well after each addition. Gradually beat in flour mixture and combine well.
- Put remaining 1/2 cup sugar in a small bowl. Form dough into 2-inch balls and roll in sugar. Hint: try using an ice-cream scoop for uniform cookies. On a baking seet arrange balls about four inches apart.
- Bake cookies for 15 minutes, or until puffed and golden (just browned); leave on sheet for 5 minutes. Cookies should be soft. Transfer with a metal spatula to racks to cool.
- Makes about 25 cookies. You can freeze some of the dough for later or cut the recipe in half.