These cookies are a cake-like drop cookie. They've always been a favorite with my DH. Son loved them growing up - and still does. But they do need careful watching to insure they don't bake too long. Good luck with the kids - one either likes molasses or not. Doesn't seem to be a middle ground.

OLD FASHIONED MOLASSES COOKIES

1 cup vegetable shortening (not oil)
1 cup white granulated sugar
2 eggs
1 cup molasses (I use Grandma’s yellow label – mild flavor)
1 cup warm coffee
1 TBSP baking soda
5 cups all-purpose flour
1 TBSP cinnamon
1 tsp salt

Cream shortening and sugar together and add eggs. When thoroughly creamed, add the molasses. Sift flour, cinnamon and salt together. Add alternately to the creamed mixture with the warm coffee to which the soda has been added*. (Begin & end with the flour).

*Use a 2-cup measure. When the baking soda hits the warm coffee, it will fizz up.

Drop from a generous tablespoon onto a greased cookie sheet (or one lined with parchment paper). Sprinkle dough very lightly with granulated sugar. Bake at 375 degrees for 12-15 minutes. DO NOT OVERBAKE or they will be dry. I make very big cookies using a generous cookie scoop (1-1/2” across) for consistent size. That’s why the time shown is variable. If you don’t want a large cookie, adjust your baking time. I always take the cookies out of the oven when they look like they could use about one more minute – this should help insure that they don’t turn out dry. Let cookies cool on cookie sheet at least 5 minutes before you transfer them to the counter (I put down a couple of strips of double paper towels). Makes 3 dozen large cookies (I’d guess about 3” dia.)