I edited my first cookbook when I was a teenager, which is not unusual, if you know my family. One evening, after a most divine meal, my large extended family was sitting around the table, talking about their favorite foods, made by family.
“Berta’s Cinnamon Rolls!”
“Annie’s Flank Steak!”
“Carol’s Mud Pie!”
Someone threw out the idea of compiling those “greats” — and there were a lot of them — into one book, and silly me… I volunteered to create that book. It’s still a go-to for some of my most favorite recipes of all time. One classic is my grandmother’s molasses cookies.
These cookies can be chewy or crunchy — you choose– they’re spicy, satisfying, great with milk or tea. They also are hardy enough to be wrapped and sent through the mail. In fact, I sent several batches out for gifts last Christmas. They are a perfect autumn cookie… or for whenever. I can’t recommend them enough.
Side note: I recently went to buy molasses after my local store had moved everything around, I asked a young clerk where to find molasses. “Molasses?” she said, “what’s that?” I was dumfounded… and didn’t know how to respond. “Um… it’s… molasses,” I stupidly said. Another customer who overheard our exchange finally sent me in the right direction.
To form the cookies, I use a small size #50 scoop, which is 1½” in diameter, and has a capacity of about 3½ Tablespoons. You can also just use spoons or roll between your palms to shape the cookie balls.
If you like them crispy, cook them longer, if you like 'em chewy, shorter. My cookies come out about 3" in diameter. You can make them a bit smaller or larger, if you like. Preheat oven to 350°. Beat together shortening, sugar, egg and molasses until smooth and fully combined. Add flour, baking soda, cinnamon, ginger and salt. Mix. Form into small balls, using your hands or a small ice cream scoop. Place at least 2" apart on parchment lined cookie sheet. Dip the flat bottom of a drinking glass in a plate of granulated sugar, and press cookie balls flat. Dip glass in sugar after each cookie. Bake for 8 to 12 minutes, depending on size of cookie and desired crispness. If you like them crispy, cook them longer, if you like 'em chewy, shorter. My cookies come out about 3" in diameter. You can make them a bit smaller or larger, if you like. Grammie's Molasses Cookies
Ingredients
Instructions
Notes
My copy of the family cookbook has lost its original cover, has dog-eared and food splattered pages, and I use it nearly every week. This was the first edition of our family’s cookbooks. A second, more extensive edition was published by my cousin much more recently. That one is just as well-loved.
Make these cookies. Enjoy them, share them. Add them to your family favorites. You’ll be glad you did.
