Grandmom’s Molasses Cookies 

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My sisters birthday is this week. She lives in Denver and I’m in Pennsylvania so we don’t see each other very often.  I thought I would do something extra special for her birthday so I decided on making our Grandmom’s Molasses cookies. I think they were everyone’s favorite. They were certainly mine! I will package them up and mail them priority to her as a sweet surprise.

Our Grandmom lived in a small town in NY called Angelica.  It’s one of those places for me when I think about it that I get that lump in my throat…..so many sweet childhood memories. I remember the way my grandmom cut my toast into three slices, her neat cuckoo clock, the parlor (do people still have these??), the scary heater at the end of the stairway that I was sure was going to suck me in and hurt me hahaha! It really was scary….😳 and the town of Angelica is so quaint still to this day. It’s has a roundabout in the center of town, in the middle of the roundabout is a grassy park with a playground and croquet courts. There are sweet little churches and an old fashioned town hall building surrounding it. Not much has changed there throughout the years.

My grandmom was a great baker and cook. I cherish all of her recipes but when I think back to my childhood, I mainly remember that she made the best cookies! Molasses below and her raisin filled cookies are my two favorites. I will share the raisin one in a later post 😊

Let’s get to making these amazing old fashioned molasses cookies!


The first thing I like to do is to get my bowls, measuring cups and most ingredients ready and waiting.


Next you want to melt your shortening or coconut oil then let cool. I am using coconut oil today. I use this one.  This is not what my Grandmom used so I have altered the recipe. It’s a much healthier choice than shortening…..and I think my Grandmom would have loved coconut oil and would have certainly approved. I do show measurements to use either ingredient in the recipe below so use whichever you have or prefer.

While your shortening/coconut oil is melting. Mix up your dry ingredients. Your suppose to sift….I never do but you are welcome to 😊 I just mix them up really well.

Once your shortening/coconut oil has cooled, add in your sugar, eggs and molasses. I am using black strap molasses. You don’t have to. Use whatever molasses you like. I personally like the richer flavor from the blackstrap. Plus it’s good for you. Black strap is from the third boil of the sugar cane. After the sugar is all removed. What’s  left is this lovely molasses and all the actual nutrients from the sugar cane. I use this one.


In this picture you see two eggs….recipe calls for one. Why you may ask? I have silkie chickens. They are tiny bantams and lay a tiny egg. Two of their eggs are equal to one large egg 🐣

Beat this together by hand until all is well incorporated.

This is were my Grandmoms recipe ends…. I have found this with old recipes from both of my Grandmoms hahaha. They listed ingredients but nothing else lol. But I will go on to tell you about refrigerating the dough and the actual baking instructions of them 😉

After all is mixed up good. Add your dry ingredients to the molasses mixture and mix it all up.


Then get some Saran Wrap and wrap up the dough. This then goes into the fridge for at least an hour.


Chilling the dough will give you those beautiful cracks we all love on top of our molasses cookies.

After an hour, preheat your oven to 350.  Remove dough from fridge and put 1/3 to a 1/2 cup of sugar in a small bowl. Roll your dough into about 1 or so inch balls then roll into sugar.

Place on parchment lined cookie sheet and bake for 9-11 minutes. Remove from oven and let sit on cookie sheet for a few minutes to cool slightly. Then move to a cooling rack. I hope you enjoy these cookies as much as I have throughout the years!

Old Fashioned Molasses Cookies

3/4 cup shortening or 1/2 cup coconut oil (see note *)

1 cup sugar

1/4 cup Molasses

1 egg

2 tsp baking soda

2 cups flour

1/2 tsp each cloves, ginger and salt

1 tsp cinnamon

Melt shortening and cool. In separate bowl, sift together flour, soda, spices and salt. Add sugar, molasses and egg to cooled shortening. Beat well by hand. Add dry ingredients to wet. Mix well. Wrap in Saran Wrap and refrigerate at least one hour. Preheat oven to 350. Bake 9-11 minutes. Cool on rack Enjoy!

* my Grandmoms original recipe called for 3/4 cup shortening. I like to use coconut oil instead as a healthier option. It has a lower melt point so only 1/2 cup of coconut oil is needed.

Disclaimer

Last update June 2, 2017

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