Giant Molasses Cookies

These are giant cookies. Really, really large cookies. They are sweet and slightly spicy… and huge.

They’re perfect.

This is the first time I made these cookies with sorghum molasses. It’s what they call for, but I have never been able to find it. But this summer at the farmer’s market I saw a stand selling sorghum molasses and I had to get some. It is pressed amish-style and made from local produce. I wish I had bought more.

If all you have is regular molasses, by all means make these cookies. They will still be wonderful. However, the sorghum takes it to a whole new level.

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These are perfect cuddle-up-by-the-fire, stay-inside-out-of-the-snow-with-a-cup-of-coffee cookies. You must try them with coffee.

Giant Molasses Cookies (adapted from Sprinkle Bakes)

– 4 cups all purpose flour
– 2 1/4 tsp baking soda
– 1 1/2 tsp ground cinnamon
– 3/4 tsp ground ginger
– 1/2 tsp ground allspice
– 1/2 tsp salt
– 1 cup solid white vegetable shortening
– 1 stick unsalted butter, softened
– 1 3/4 cups sugar
– 1/2 cup sorghum syrup (or molasses)
– 2 large eggs
– Raw sugar or other large grained sugar, for coating

In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt.

In another large bowl with a mixer, on medium speed, beat together the shortening, butter, sugar, and syrup until well-blended and light in color. Add eggs and continue beating until blended, scraping down dough as necessary.

On low speed, beat in half the flour mixture until combined. Then, beat in the second half. Cover and refrigerate at least three hours, preferably overnight.

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Preheat the oven to 350 degrees. Measure dough out 1/4 cup at a time and roll into a ball. Dip the top of the ball into the raw sugar.

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Place the ball sugar-side up on a greased or parchment paper-lined at least 3 inches apart. Flatten the balls slightly. Repeat until sheet is filled.

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Bake one sheet at a time 14 to 18 minutes until cookies are barely firm in the center and just starting to color at the edges. Let cookies stand for 3-4 minutes, then transfer to a cooling rack.

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