My mom used to send these when I was in college. They stayed whole for the most part. However, I would have been happy to crumbs, too. They contain ginger so I thought I would share. They are a family favorite. It is important for texture to use both butter and shortening. I recommend using a stand mixer if you don't have well-developed upper body strength.
Soft Molasses Cookies
1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 1/2 cups sugar, plus sugar for garnish
1/2 cup dark molasses
2 eggs, lightly beaten
4 cups flour
1/2 teaspoon salt
2 1/4 teaspoons baking soda
2 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
Preheat oven to 350 degrees.
- In large mixing bowl, cream butter and shortening until well mixed, 1 to 2 minutes. Add sugar and beat until light colored and fluffy, about 3 minutes. Mix in molasses and eggs until smooth; set aside.
- In another large mixing bowl, whisk together flour, salt, baking soda, ginger, cloves and cinnamon. Gradually mix dry ingredients into creamed mixture until dough is blended and smooth.
- Roll dough into 1 1/2-inch balls. Dip tops in sugar. Place 2 1/2 inches apart on greased cookie sheets.
- Bake in preheated oven for about 11 minutes. Do not overbake or cookies will lose their chewy interior. Remove from sheets to wire rack to cool completely. Store in tightly-covered container.