Chewy Molasses Christmas Spice Cookies

Years ago I started making these instead of traditional gingerbread. I think they are much better.


December 16th.


Start by softening 3/4 c. of butter and 3/4 c. of Crisco.


Beat it together with 2 c. packed brown sugar until creamy.


Beat in two whole eggs, 1/2 c. of molasses, 4 tsp. of baking soda, 1/2 tsp. salt, 1 tsp. of ground cloves, 2 tsp. ground ginger and 2 tsp. cinnamon.


Using your paddles attachment, blend in 4 1/2 cups of flour.

Cover the bowl with plastic a chill overnight or for 5 hours.


Roll into walnut sized balls and roll each ball in course decorating sugar. Place them on a parchment covered cookie sheet.


I place the sugar in a shallow bowl to roll them.


Bake in a 375 degree oven for 8-10 minutes. As the cookies cool they will crack.


While they are cooling make a confectioners sugar glaze by mixing 2 cups of confectioners sugar with enough milk to make it spreadable. I put mine in a mustard/ketchup container and snip the top to make the hole larger.


Pipe a zigzag pattern of icing over the top.

These cookies are very moist and chewy and super yummy!!!


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