Sweet pleasures
Memory
My mother used to bake these cookies. I have fond memories of these cookies from my childhood! I taught this recipe to my daughters who then taught it to their daughters.
Molasses cookies
This recipe is quick, easy and delicious. It’s also a great source of iron.
Interesting facts
These cookies are from the 1940s. During wartime, I remember they used to give out coupons for these, but not very often. It was a real treat when we could get our hands on them!
Servings
24 cookies
Prep time
30 minutes
Cooking time
20 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| all-purpose flour | 1,250 l (5 tacupssses) | |
| baking soda | 10 ml (2 teaspoons) | |
| ground ginger | 10 ml (2 teaspoons) | |
| shortening | 250 ml (1 cup) | |
| brown sugar | 250 ml (1 cup) | |
| egg | 1 | |
| molasses | 250 ml (1 cup) | |
| milk, with 15 ml (1 tablespoon) of white vinegar added | 250 ml (1 cup) |
Directions
- Position the baking rack in the middle of the oven. Preheat the oven to 350 °F (180 °C).
- In a bowl, mix together the flour and ginger. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, whip together the molasses and the baking soda. Alternately, combine the molasses and the baking soda in a large bowl with a wooden spoon.
- Add the brown sugar, the beaten egg and the shortening. Mix well.
- Gradually add the dry ingredients, alternating with the milk, until a dough forms.
- Divide into 24 cookies and place them on 2 parchment-lined baking sheets.
- Sprinkle with granulated sugar (optional).
- Bake for about 20 minutes or until the tops of the cookies are golden brown.
- Let cool completely before transferring to a plate.
- Store in an airtight container for up to 1 week in a cool, dry place.