Old Fashioned Molasses Cookies

3FE1714E-C2A1-4690-B39D-4901C071768CMy Mom and I loved Molasses Cookies. They were soft, rich and a different kind of sweet. They had the flavors of ginger bread and spice cake, and were sweetened with dark brown sugar and molasses.  It is an “old fashioned” combination of spices and sweeteners that may not be familiar to more modern palates.  These cookies take me to my youth and Mother. Inspired by the cooler air, I made them, and with my first bite, I went back to a more simple time.  

I’ve experienced this same sort of thing…a sip of cider…the smell of my Dad’s pipe tobacco…a gust of wind that as a child I imagined was a greeting, an embrace, or a playful tap from God.  Even today a blustery day makes me think of our Creator. I enjoy reliving that simple, youthful experience of His touch.  Memories can bring comfort, sadness, or joy, but the moments are cherished. They can bring people from our past to our present through our senses.  What an incredible gift our Creator has given us.  

Thanksgiving and Christmas can be so difficult, when I think about how much I miss my parents, or even those who aren’t nearby, but I’d rather have the memory than not, and celebrate them, maybe with a batch of cookies.

Old Fashioned Molasses Cookies

4 cups flour

1 1/2 tsp salt

2 tsp baking soda

2 tsp cinnamon

2 tsp ginger

1/4 tsp ground cloves

1 cup shortening

1 1/2 cups Molasses

1/4 cup sugar

1 egg

Heat oven to 350F. Sift together first six ingredients. Melt shortening in saucepan large enough for mixing cookies. Stir in molasses and sugar. Cool. Beat in egg. Gradually add flour mixture. Beat about 20 strokes (I use an electric mixer). Shape into balls (golf-ball size). Place on greased baking sheet. Bake 15 minutes or until cookies have lightly browned.

3 thoughts on “Old Fashioned Molasses Cookies”

  1. Aw, very nice. My mouth is watering a bit! One of the side crops my Dad raised was sorghum cane. In the fall, we would strip the leaves of the corn-like plant and, using a corn knife, cut off the stalk near the ground. Cane was quite tall, possibly 9-10 feet. Took truckload to the mill where it was processed and some weeks later, Dad would go back and get a few jars of the sorghum “molasses”. It was sweet, very thick, quite dark, but also a bit harsh-tasting. Besides sometimes getting a packed school lunch of molasses sandwiches, Mom would bake molasses cookies. (Those days,we are a lot of store bought ginger snaps…) Today, while mowing around a black walnut tree (with many walnuts on the ground), was reminded of as a boy, gathering them up, and using a claw hammer and nut picker removing the meat. It was very laborious, but Mom made delicious walnut cookies.

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    1. Thank you for sharing your story. I enjoyed learning about harvesting molasses. I too have had walnut trees, and getting to the nuts is messy and laborious, for that little nugget of gold inside. Great story.

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