Uncle Amos' Molasses Cookies Recipe
This is an old stand-by, perfect for the holidays, for winter, for enjoying with a glass of milk, or hot coffee, tea or cocoa.
The beautiful thing is that these cookies get better everyday - if you can stand to have them around without consuming them!
This is a make-the-dough-one-day and bake-the-cookies-the-next project, so allow 2 days to produce these beauties.
You may decorate these cookies with a frosting or sugar sprinkles - but we like 'as is'.
Ingredients
- 1 C lard (or your preferred shortening)
- 1 C baking molasses (or your molasses on hand)
- 3 eggs (room temperature)
- 3/4 C light brown sugar
- 4-1/2 C flour (GF works great - as well as all purpose)
- 1 tsp baking powder
- 2 tsp baking soda (watch your expirations on these two)
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp granulated orange peel (you can also use fresh orange, finely zested, about 1Tbs)
- 1 tsp sea salt
Directions
- Combine the shortening, molasses, orange peel, and sugar in a saucepan and bring to a boil, stirring occasionally. Remove from heat and allow to cool
- Measure your spices and salt and powders into a dish
- Measure 4-1/2 C flour and sift into a large bowl
- Add the spices and powders to the sifted flour and whisk together
- Sift the dry ingredients a second time
- When the molasses mixture has cooled and the eggs are room temp, pour the molasses into a large mixing bowl, adding the eggs, one at a time, beat on low or use a whisk wooded spoon to combine well
- Slowly add the flour mixture and mix until just blended. No overmixing allowed
- Butter a separate bowl and turn out the cookie dough, which will appear to be a thick toffee, into the clean and greased bowl.
- Cover with cling wrap and refrigerate overnight
- THE NEXT DAY
- Pre-heat the oven to 350^.
- Flour a board and your rolling pin
- pinch off a fist-sized piece of dough and gently press it out, then roll the ball to 1/4" thick
- cut the cookies with whatever shape you want, place the cookies on aparchment paper-lined baking sheet
- Bake to 10-12 minutes, untill crisp
- allow to cool 15 minutes before racking the cookies
- When completely cooled, you can serve them, plate them or tin them.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 48 servings | |
| Calories 120 | |
| Calories from Fat 43 | 36% |
| Total Fat 4.76g | 6% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 135mg | 6% |
| Potassium 124mg | 4% |
| Total Carbs 17.66g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 7.29g | 5% |
| Protein 1.57g | 3% |
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Reviews
December 17, 2011
This reminds me of the cookies a neighbor lady would make and give to us kids when we visited (terrorized) her. She would always serve us these in the winter with a nice big cup of cocoa, then send us home to mom. Hahaha...four little kids on a sugar high!
I'm saving this recipe to "try soon", and thanks for sharing, Amos!-
September 18, 2012
I've been looking for a recipe that tastes like Great Harvest's ginger bop cookies and this is it! I did a few things differently. Instead of shortening, I used half coconut oil and half butter. I skipped rolling and cutting out the dough. Instead, I scooped out heaping Tablespoonfuls and rolled them into balls. Then I rolled them in raw sugar (turbinado). Finally, I flattened them with the bottom of a glass. I had a plumber over fixing some leaky pipes, while I was baking these, and he actually said he would give me a discount if I gave him some! :) Will definitely be making these again. Thanks Amos!I've cooked/tasted this recipe!This is a variation
November 7, 2012
Amos,
We loved the cookie recipe. The orange oil worked great. Thank you very much.I've cooked/tasted this recipe!This is a variation
Comments
- November 3, 2012Thank you very much! I am going to make them today! I will let you know how it goes.
November 2, 2012I suggest 1/4tsp orange oil, Caryn. You want just enough to add that bright note, but not enough to become a dominant note. Please let me know how it goes, and thanks for trying the recipe and asking the question! Best regards - Amos
