Looking for the best ever cookie to decorate for the holidays? Then have I got a Christmas cookie recipe for you. This is a family tradition at my house – and in the homes of many of my relatives! We make up a huge batch (or two) to decorate every year. These molasses cookies are super easy to make, ship well, are delicious with coffee, and just happen to be vegan Christmas cookies by default.
Every year I eat a ton of these molasses cookies, which is okay because the recipe I’m about to share makes a ton. And there’s something about these molasses cookies that just feels healthier than most cookies. Maybe it’s because they’re not exceptionally sweet (until the kids cover them with icing). Or maybe it’s because they don’t include half of the weird stuff that’s in the sugar cookie tube at the supermarket. Whatever it is, I swear you are going to love them!
Mum Mum’s Molasses Cookies
- 1 cup sugar
- 2 cup melted shortening
- 1cup molasses
- 1 cup hot coffee
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- Pinch of salt
- about 8 cups of flour
Preheat your oven to 375F.
Measure out the sugar into your mixer’s bowl. Melt the shortening and pour it over the sugar. Add the molasses.
Mix the baking soda into the hot coffee. It will fizz up. Add it to the sugar/shortening/molasses mixture and beat well.
Whisk the ginger, cinnamon, and pinch of salt into the first two cups of flour.
With the mixer running slowly, add the first two cups of flour. Slowly add the rest of the flour, two cups at a time until you can stick your finger in the dough and it comes out clean.
Roll out half the dough, thick or thin. Note that it won’t rise very much.
Bake for about 10 minutes. Cookies will firm up as they cool.
Ice any way you like! Store in an airtight container to keep the cookies soft or leave them out and they’ll eventually get crunchy.
Enjoy! And happy holidays!