When I named my blog ‘Scrapping Stamping and (other) Stuff (I love)’ I intended to post more ‘other’ things along with my regular craft projects. I do love a lot of other things besides crafting, like cooking, gardening, being outdoors, farm life, and more. It has been quite a while since I’ve shared a post on an ‘other’ topic, but I have one for you today! It’s one of my all-time favorite cookie recipes, Old Fashioned Molasses Cookies.
I absolutely love to cook, and I’ve been doing a lot of it of late. In addition to feeding my husband and our four children, lately I have also been providing help for our field help during harvest season. Some nights this could be two extra people and sometimes it’s more like eight, depending on who shows up at the right time! I’ve been testing and re-testing a lot of recipes, and this recipe for Old Fashioned Molasses Cookies is one that I dug out of my recipe box. It has been passed down through several generations of my family. Actually, we discovered a few years ago that my grandmothers on both sides of my family used this recipe. It made me wonder if this recipe was kind of like the Nestle Toll House Chocolate Chip Cookie recipe…if everyone back in the day was using it.
Prior to making these this past week, I had never made these cookies for my husband. I was hoping soooo badly that he would love them as much as I do. It had been a few years since I had made them, and honestly, I think I even forgot quite how good they were. When I pulled them out of the oven and ate one while it was still warm, I said to my daughter, “That right there is heaven in a cookie.” I wan’t kidding. They’re soft, chewy, and crinkly, with an added special ingredient- memories of days gone by. Even if you overbake them a touch, they are still soft and chewy in the middle – not hockey pucks like some other cookie recipes. Pretty much foolproof and delicious. They’re a winner in my book. I hope you’ll try them!
Makes 5-6 dozen
Ingredients
- 1 1/2 c. shortening
- 2 c. sugar plus more for rolling cookie balls
- 2 eggs
- 1/2 c. molasses
- 4 c. flour
- 1 t. ground ginger
- 1/2 t. salt
- 2 t. cinnamon
- 1 T. + 2 t. baking soda
Instructions
- Preheat oven to 350 degrees F.
- Cream shortening, 2 c. sugar, eggs, and molasses in a mixer bowl on medium speed until combined well.
- Combine flour, ginger, salt, cinnamon, and baking soda in a separate bowl, then add slowly to creamed mixture until combined.
- If dough is too sticky to roll into balls, it may need to be refrigerated for 30-60 minutes. Otherwise, begin rolling dough into balls about the size of a quarter. Drop balls into a bowl of granulated sugar, and roll them around until covered completely in sugar. Place on ungreased cookie sheet and bake for approximatelyl 9 minutes or until just slightly brown around edges.
Let me know how you like these cookies! Interested in seeing some of my more regular projects? Here is a basic beginner’s handmade card and here is a great place to start if you would like to learn how to stamp!
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HI, I have just a little question about the cookies – ( 1 T. + 1 2 t. baking soda ) I’m a little unclear, does this mean 1 tablespoon + 12 teaspoons of baking soda – could that be correct. Sorry for the misunderstanding, they look so yummy I thought I’d try them, but thought I’d better be clear first on the ingredients. Thanks for sharing.
Linda
That’s a typo! I better fix it! The correct amount is 1 tablespoon plus 2 teaspoons. Thanks for checking!
these sound wonderful. About how many cookies does this make?
Hi Mary! It makes approximately 5-6 dozen.
Hi Anna ~ I just saw your Grandmother’s cookie recipe. How thoughtful of you to share it!! I’d like to know if the cookie dough can be rolled a little larger? Will that affect the baking time?
Also, I love how you share your ideas with your readers. They’re wonderful!!
Thank You, Laura
Hi Laura, I’m catching up on comments! Yes, if you make larger cookies you’ll just have to bake them a touch longer. I bake them until they are cracked across the top but still very soft in the middle. After they cool down a few minutes they firm up enough to remove from the cookie sheet!