Old Fashioned Molasses Cookies
This was my grandmother's recipe, and believe me it's a good one if you like molasses. BUT WORD TO WIZE......this recipe makes a trillion cookies. Most of the time I split the ingredients in half.
This was my grandmother's recipe, and believe me it's a good one if you like molasses. BUT WORD TO WIZE......this recipe makes a trillion cookies. Most of the time I split the ingredients in half.
- Carbohydrate 1021.28739449118 g
- Cholesterol 1658.71000352973 mg
- Fat 764.715512959702 g
- Fiber 22.5902253088747 g
- Protein 84.0105133561552 g
- Saturated Fat 431.31646019058 g
- Serving Size 1 1 Serving (2094g)
- Sodium 4066.86949656293 mg
- Sugar 998.697169182309 g
- Trans Fat 50.3911639800812 g
- Calories 11196 calories
Step-by-step
- Mix molasses, brown sugar, lard, soda and spices.
- Then add flour and begin to work with the dough like you would if making bread, may have to use a little more flour as you are working with the dough.
- Roll out sections of dough as thin as possible.
- Bake at 300 degrees for a few minutes and let cool on cookie sheet.
Old Fashioned Molasses Cookies: A Grandma's Recipe
The aroma of warm, spicy molasses cookies baking in the oven is a memory I cherish from my childhood. My grandmother's recipe for these cookies is legendary in our family, known as much for its delicious results as for its generous yield – let's just say it makes enough cookies to feed a small army! I often halve the recipe, as even half the batch is substantial.
These aren't your delicate, dainty little cookies. These are hearty, substantial cookies with a rich, deep molasses flavor that's balanced perfectly by warming spices like cinnamon and cloves. The texture is wonderfully chewy, with a slight crispness on the edges. The lard adds a unique richness and tenderness that you just can't replicate with other fats. It’s a taste that transports me back to my grandmother's kitchen, filled with the comforting sounds of baking and the sweet scent of spices.
Making these cookies is a labor of love. It's a process that involves a bit of elbow grease and patience, but the reward is immeasurable. The act of rolling out the dough, feeling its slightly sticky texture between my fingers, is oddly satisfying. It’s a meditative process that allows me to connect with my grandmother's legacy and her love for baking. Each cookie is a tiny piece of family history, a delicious link to the past.
The process is fairly straightforward but requires some attention to detail. The dough is quite soft and a bit sticky, so you'll need to work with it carefully to prevent sticking. However, the results are worth the effort. These aren't the type of cookie you whip up quickly for a last-minute treat. These are cookies made with love, intention, and a healthy dose of nostalgia.
Beyond the delicious taste and sentimental value, these molasses cookies are also perfect for sharing. They make wonderful gifts, especially around the holidays. I often bake a batch and share them with friends, neighbors, and colleagues, spreading a little bit of grandmotherly love along the way. They’re a conversation starter, an invitation to share stories, and a reminder of the simple joys in life.
So, if you’re looking for a baking project that’s both rewarding and delicious, I highly recommend trying my grandmother's recipe for old-fashioned molasses cookies. It’s a recipe that's stood the test of time and continues to bring joy to generations. Prepare to be transported back in time, one bite at a time.
Tips for Success:
- Use good quality molasses: The flavor of the molasses truly shines in these cookies, so using a high-quality molasses will make a difference.
- Don't overbake: Overbaked molasses cookies will be dry and hard. Bake them just until the edges are set and the centers are still slightly soft.
- Let them cool completely: The cookies will be soft and chewy when they are fresh out of the oven, but they will firm up as they cool. Let them cool completely on the baking sheet before transferring them to a storage container.
- Store them properly: These cookies are best stored in an airtight container at room temperature. They will stay fresh for several days.
Enjoy the journey and the delicious results! Happy baking!
