Description
These Molasses Sugar Cookies combine the rich, warm flavors of molasses and pumpkin spice with a delightful crunch of sugar coating and a decadent white chocolate dip. Perfectly soft and chewy, these cookies offer a festive twist ideal for fall and holiday gatherings.
Ingredients
Scale
Cookie Dough
- ¾ cup Crisco shortening
- 1 cup sugar
- ¼ cup molasses
- 1 egg
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp pumpkin spice
- ½ tsp salt
- ¼ cup sugar (for rolling)
Topping
- 1½ cups white chocolate chips
- 1½ Tbsp Crisco shortening
- Sprinkles (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350ºF (175ºC). Line two baking sheets with parchment paper and set them aside to prevent cookies from sticking during baking.
- Make the Cookie Dough: Melt ¾ cup of Crisco shortening in a medium saucepan over low heat and then allow it to cool slightly. In a mixing bowl, combine the melted shortening with 1 cup sugar, ¼ cup molasses, and 1 egg. Mix thoroughly until smooth. Next, add 2 cups all-purpose flour, 2 teaspoons baking soda, 2 teaspoons pumpkin spice, and ½ teaspoon salt. Stir the mixture well until all ingredients are evenly incorporated and a dough forms.
- Form Cookies: Using a medium cookie scoop (approximately 1½ tablespoons), scoop out portions of dough. Roll each dough ball in the ¼ cup sugar provided for coating. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are set and just beginning to brown. Remove from the oven and transfer cookies to a wire rack to cool completely before decorating.
- Prepare White Chocolate Dip: In a microwave-safe bowl, combine 1½ cups white chocolate chips with 1½ tablespoons Crisco shortening. Microwave on HIGH for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring between each, until the mixture is fully melted and smooth.
- Dip and Decorate Cookies: Dip half of each cooled cookie into the melted white chocolate mixture. Place them back on the wire rack and, if desired, sprinkle with colorful sprinkles immediately before the chocolate sets. Allow the chocolate to firm up before serving.
Notes
- Make sure the melted shortening is cool before mixing it with the egg to prevent cooking the egg.
- For best results, use fresh pumpkin spice for maximum flavor impact.
- You can substitute white chocolate chips with semi-sweet or dark chocolate if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make the sugar coating crunchy, use coarse sugar instead of regular granulated sugar for rolling the dough.
