These cookies are a tradition with our family – we bake at least one batch every Christmas. We have a large Christmas party (75-100 people) and there would be mutiny if we did not serve these cookies.
This recipe is adapted from a former boss of mine. His recipe used shortening which will give you a very cakey cookie. The original recipe also used light molasses but we prefer the stronger flavors of dark or blackstrap molasses. I also bumped up the spices because the dark molasses needed a bigger punch.
The recipe makes A LOT of cookies but is easy to scale if you want less! If you bake them golf ball sized, you will end up with about 75 cookies. I like to make them smaller because they are pretty rich and sweet. I use a small cookie scoop which yields about 120 cookies.
I use half sheet pans and you can fit 12 large cookies or 20 small cookies on each pan. Do yourself a favor and use parchment paper for all baking – it makes life and cleanup so much easier! I used to butter my pans, but the sugar that falls off the cookies bonds to the pan, and you will need to soak them before washing.
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