Earthquake Cookies
This delightful recipe was shared with the world in the mid-1970s as part of a children's summer program featured in the Dallas Morning News. Since then, many families and friends have come to cherish these cookies as a beloved holiday tradition. Baking these delectable treats is a joyful experience, and their exceptional taste is sure to bring immense pleasure.
This delightful recipe was shared with the world in the mid-1970s as part of a children's summer program featured in the Dallas Morning News. Since then, many families and friends have come to cherish these cookies as a beloved holiday tradition. Baking these delectable treats is a joyful experience, and their exceptional taste is sure to bring immense pleasure.
- Carbohydrate 28.9039219166667 g
- Cholesterol 8.9633429 mg
- Fat 3.69434341666667 g
- Fiber 0.391010002390544 g
- Protein 1.25988666666667 g
- Saturated Fat 1.44789960125 g
- Serving Size 1 1 Serving (37g)
- Sodium 87.0908583333333 mg
- Sugar 28.5129119142761 g
- Trans Fat 0.214330035 g
- Calories 152 calories
Step-by-step
- Place the shortening and sugar into a mixing bowl and rub or beat with a spoon until the mixture is light and fluffy. Add the egg and the molasses and beat well. Sift flour before measuring, then sift again with the dry ingredients so that they are mixing well. Add the flour mixture to the shortening mixture and mix well. Refrigerate the dough for at least 1 hour.
- Preheat the oven to 375 degrees F. Shape the dough into one-inch balls and roll each ball in granulated sugar. Place the balls two inches apart on an ungreased cookie sheet. Bake the cookies at 375 degrees for 8-10 minutes or until lightly browned.
- Remove from the oven and allow them to cool slightly (about two minutes). Remove from the cookie sheet to wire racks to cool completely.
When refrigeration space is limited, chilling a sticky dough for a full hour presents a logistical hurdle that directly impacts the final texture. Shortening-based doughs require that cold resting period to solidify the fat network, preventing the cookies from spreading too thin in a 375 degree F oven. Sifting the flour twice before incorporating it with the baking soda, cinnamon, cloves, ginger, and salt ensures an even distribution of leavening agents so the spices disperse uniformly.
The Importance of the Chill
Skipping the requisite one-hour refrigerator rest causes the fat to melt too quickly before the structure sets. Roll the chilled dough into precise one-inch balls and coat them entirely in granulated sugar to create the characteristic cracked surface during baking. Space them two inches apart on an ungreased baking sheet to allow for adequate heat circulation during the eight to ten minute cooking window.
- If the dough remains too soft to handle after an hour, return it to the refrigerator for an additional fifteen minutes.
- Pull the cookies from the oven the moment they turn lightly browned around the edges to preserve a soft interior.
- Store completely cooled baked goods in an airtight container at room temperature where they maintain their distinct spice profile for up to five days.
