Molasses Cookies

 

Best Molasses Cookies

It is Christmas time and time to bake cookies. There was a time when I couldn’t make a batch of cookies come out for the life of me.  Until my sister shared her secret of how to make a batch of cookies come out perfect (or almost).

This is my babysitter, Berta’s recipe (RIP), which came from her mom, Dorothy. It is over 150 years old.  I altered it by replacing the ¼ cup coffee or tea with 1/3 cup sourdough to the mix.  I never liked molasses cookies until I made these.

2½ cups AP flour

2 tsp. baking soda

2 tsp. ground cinnamon

1¼ tsp. ground ginger

½ tsp. salt

8 tbsp. melted butter

¼ cup dark brown sugar

1/3 cup sugar

¼ cup molasses

1 large egg

1/3 cup sourdough hooch

Combine molasses, sugars, melted butter, egg, and hooch in large measuring cup or bowl.  In another bowl stir together flour, baking soda, cinnamon, ginger and salt.  Beat the dry ingredients into the sugar mixture until well combined.  Chill dough for one hour.

Now the recipe says to roll out to desired thickness, cut and sprinkle with sugar.  Tried that as you can see.  Molasses cookies is Tall Cool ☺ne’s favorite and he suggested just doing a spoonful, dip it in sugar and bake like a dropped cookie.  OMG, it’s like a crusty outside and a soft inside, makes me think of the cat treats that we buy for the fur-babies.

Cooking is all about experimenting.

Roll or drop and sprinkle with sugar and bake in a 350º oven for 11 minutes.  Cool on wire rack.

Enjoy ♥

 

© Crackerberries 2024

Molasses Cookies

Roberta Buck’s Molasses Cookies

(My version)

1 cup sugar

½ cup (1 stick) real butter

1 cup sour cream

1¼ cup Grandma’s Molasses

½ tsp allspice

½ tsp ground cloves

½ tsp nutmeg

1 tsp ginger

1 tsp salt

1 egg

5 cups flour

¼ cup raisins

Preheat oven to 375°

In large mixing bowl, beat the sugar and butter together until light and fluffy.  Add egg and molasses and mix until well blended. 

In another medium bowl, combine flour, allspice, nutmeg, ginger, cloves and salt.  Slowly add to creamed mixture, alternating with sour cream until all mixed in. 

Berta rolls them out and sprinkles sugar on top but I'm not into the rolling out cookies much, so I opted for the easier version.

Using small ice cream scoop, drop portions on ungreased cookie sheets two inches apart.  Bake at 375° for 10-12 minutes. 

After 5 dozen, add raisins to remaining mixture…this will yield one more dozen. 

Immediately remove cookies from baking sheets to wire racks to cool completely. 

YUMMY in my TUMMY (and I don’t even like molasses cookies)!

© Crackerberries 2012