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Author Topic: Grandma's Molasses Cookies  (Read 1305 times)

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Offline jumpsteady

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Grandma's Molasses Cookies
« on: December 28, 2009, 08:08:44 AM »
     Grandma's Molasses Cookies
  Ingredients:
1 cup dark brown sugar
3/4 cup shortening or butter
1/3 cup molasses
1 egg

2 1/4 cups flour
1/2 teaspoon cloves
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger

Cream the first 4 ingredients together. Add dry ingredients and mix well. Shape into 1 inch balls and dip tops in granulated sugar.
Place on ungreased baking sheet. Bake at 350 degrees for 12 - 15 minutes. Yields 4 1/2 to 5 dozen cookies.

UNLESS YOU ARE LIKE ME AND I LIKE BIG COOKIES. I JUST GOT A DOZEN COOKIE FROM THIS RECIPE.
But if you actually make 1 inch balls you will get the 4 1/2 to 5 dozen like it says. And these big cookies are awesome.
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Offline bearmgc

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Re: Grandma's Molasses Cookies
« Reply #1 on: January 07, 2010, 05:59:36 AM »
OOOh, this sounds good! Its -12 outside, and making some of these cookies will be perfect! I'm going BIG, like you. Thanks for the recipe.
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Offline jumpsteady

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Re: Grandma's Molasses Cookies
« Reply #2 on: January 07, 2010, 06:48:58 AM »
Quote from: bearmgc on January 07, 2010, 05:59:36 AM
OOOh, this sounds good! Its -12 outside, and making some of these cookies will be perfect! I'm going BIG, like you. Thanks for the recipe.

No problem. I just made some more the other night, but for some reason they got a little hard. I think somehow I got a little much flour. Hope you enjoy these
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Offline Sweetwater

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Re: Grandma's Molasses Cookies
« Reply #3 on: January 07, 2010, 07:00:55 AM »
Going to have my wife check out your recipe the next time she fills my cookie jar. She uses my grandmother's recipe, which makes a soft molasses cookie (my preference) and, to my eye, it appears her recipe has more moisture ingredients, but it may simply be my lack of understanding the different "stuff" that gets put in. The recipes are quite different.

Nice departure from powder and bullets this winter season..

Regards,
Sweetwater
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Sweetwater

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The proof is in the freezer - Sweetwater

Offline jumpsteady

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Re: Grandma's Molasses Cookies
« Reply #4 on: January 07, 2010, 08:08:06 AM »
When my grandma makes then they are moist. Last weekend she said something about chilling the dough the the fridge before making into balls and ptting on the cookie sheet. So I think that I am going to try that this next go around. Also my aunt said that she bake them at 375 degrees for 6 to 8 minutes. I might try that as well.
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Offline bearmgc

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Re: Grandma's Molasses Cookies
« Reply #5 on: January 08, 2010, 05:55:02 PM »
These ARE good. REAL good...
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Offline jumpsteady

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Re: Grandma's Molasses Cookies
« Reply #6 on: January 09, 2010, 06:25:06 AM »
Quote from: bearmgc on January 08, 2010, 05:55:02 PM
These ARE good. REAL good...

Did they turn out moist? And I'm glad that you liked them
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Offline bearmgc

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Re: Grandma's Molasses Cookies
« Reply #7 on: January 09, 2010, 09:30:07 AM »
Moist, oh yes. But I did chill the dough first, then roll into balls and dip in sugar. My only complaint is I made them too big to dunk in my coffee. Sooo...gotta get a bigger coffee cup. ;D
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Offline blind ear

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Re: Grandma's Molasses Cookies
« Reply #8 on: January 11, 2010, 02:56:50 PM »
Put this one in my recipe file.  ;D eddie
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Offline subdjoe

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Re: Grandma's Molasses Cookies
« Reply #9 on: January 17, 2010, 08:30:04 PM »
I made these last night.  They were very good, but tasted a bit of the soda.  Is that 2 tsp correct?   When I was making it, I was thinking that was a bit much. 
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Offline jumpsteady

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Re: Grandma's Molasses Cookies
« Reply #10 on: January 17, 2010, 09:14:29 PM »
Quote from: subdjoe on January 17, 2010, 08:30:04 PM
I made these last night.  They were very good, but tasted a bit of the soda.  Is that 2 tsp correct?   When I was making it, I was thinking that was a bit much. 

Yep 2 teaspoons is correct. I just made another batch, which was great. But I found out that they come out better when you use stick butter instead of regular soft margirine.
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Offline subdjoe

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Re: Grandma's Molasses Cookies
« Reply #11 on: January 18, 2010, 08:09:23 PM »
Quote from: jumpsteady on January 17, 2010, 09:14:29 PM
Quote from: subdjoe on January 17, 2010, 08:30:04 PM
I made these last night.  They were very good, but tasted a bit of the soda.  Is that 2 tsp correct?   When I was making it, I was thinking that was a bit much. 

Yep 2 teaspoons is correct. I just made another batch, which was great. But I found out that they come out better when you use stick butter instead of regular soft margirine.

OK, I used shortening rather than butter so that might have let the soda taste come through more than usual.  So they did spread a bit.  Got about 2 dozen from the batch, so baked about 14 min.  Crisp/soft. Might have to make another batch tomorrow. 
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Offline bearmgc

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Re: Grandma's Molasses Cookies
« Reply #12 on: January 19, 2010, 03:44:50 PM »
Chilling the dough, I surmise, keeps them nice and puffy moist. I have not used shortening or margerine for over 20years. Too many free radicals.  Its butter for everything.
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Offline subdjoe

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Re: Grandma's Molasses Cookies
« Reply #13 on: January 21, 2010, 03:55:58 PM »
Made a batch last night.  Using butter cut down on the 'soda' taste.  I think I may still cut it back just a bit. 
But DANG they are good. 
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Justice Robert H. Jackson - It is not the function of the government to keep the citizen from falling into error; it is the function of the citizen to keep the government from falling into error.
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