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.
As a woman who loves to bake, I am always looking for new and exciting recipes. When I came across this recipe for Earthquake Cookies, I knew I had to try them. These classic holiday treats are a true delight to make and even more delicious to eat.
The secret to these cookies is in the dough—a combination of shortening, sugar, molasses, and spices. The dough is rolled into balls and then refrigerated for at least an hour. This chilling time allows the flavors to meld and results in a cookie that is perfectly chewy and flavorful. Once the dough is chilled, it is shaped into balls and rolled in granulated sugar before being baked. The result is a cookie that is crispy on the outside and soft and chewy on the inside.
