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Lemon-Molasses Cookies

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“I used to love when my mom would bake molasses cookies. The house always smelled so good! These cookies have a slight lemony flavor to them, making them a bit different from your usual molasses cookies. I think you'll like them. (Prep time does not include chilling time.)”
READY IN:
2hrs
YIELD:
108 small cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir together flour, ginger, baking soda and salt; set aside.
  2. In a large bowl, cream shortening and sugar until fluffy.
  3. Add molasses, egg, and extract; beat well.
  4. Stir in flour mixture until well blended.
  5. Wrap airtight.
  6. Chill overnight or at least 2 hours until firm enough to roll.
  7. Cut dough in thirds; roll out each third (keeping remainder in refrigerator) on lightly floured pastry cloth or other surface about 1/8-inch thick.
  8. Cut into shapes with cookie cutters.
  9. With spatula, transfer to lightly greased baking sheet, keeping cookies 1/4-inch apart.
  10. Repeat with remainder of dough and scraps.
  11. Bake in preheated 375 F oven for 6-7 minutes or until light brown.
  12. Remove to racks to cool.
  13. Frost when cool.
  14. Store airtight in cool place.
  15. (Can be used for Christmas ornaments by making a small hole near the top of each cookie with a toothpick before baking.).

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