Molasses Cookies
Sentimental favorites are definitely related to people and foods we loved in childhood! Molasses cookies aren’t something I grew up on. My former mother-in-law was raised in The Depression, and lived with rationing due to World War 2. Having lived on a farm in the early days, she learned thrift from her mom, and shared a particular memory about molasses cookies. Her mom saved chicken fat and rendered it to use in place of “oleo” or butter when baking molasses cookies. Only one egg and one cup of sugar, and less butter make this frugal recipe delicious! Sorghum can also be substituted for molasses, but it’s sweeter, so use less sugar.
I never met “Grandma Hazel,” my children’s Great-Grandmother, but I felt the love for her every time her name was mentioned. I loved seeing “Grandma Marge” light up when she recalled her mom.
I was blessed to have another sweet-toothed person who loves molasses cookies come into my life, and I learned to make them for my sweet husband. I’ve tried several different recipes, and this seems to be his favorite. As I never developed a taste for molasses, it’s a good cookie to have on hand . . . since I will leave these cookies alone!
Molasses Cookies
*Chill Cookie Dough1 hr
Ingredients
1 cup White Sugar
(Also 1/2 cup more White Sugar set aside to roll cookie dough in later)
¾ cup Butter, melted
1 Egg
¼ cup Molasses
2 cups Flour
2 teaspoons Baking Soda
1 teaspoon Cinnamon
½ teaspoon Salt
½ teaspoon ground Cloves
½ teaspoon ground Ginger
Directions
· Mix 1 cup sugar, margarine, and egg together in a medium bowl until smooth; stir in molasses.
· Combine flour, baking soda, cinnamon, salt, cloves, and ginger in a separate medium bowl; add to the molasses mixture and stir until well combined.
· Cover and chill dough for 1 hour.
· Preheat the oven to 375 degrees F, and while it’s preheating, roll dough into 1-inch balls; roll each ball in remaining sugar before placing 2 inches apart on ungreased cookie sheets.
· Bake in batches until tops are cracked, about 10 minutes.