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Uncle Amos' Molasses Cookies Recipe

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4 votes | 5956 views

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'.

Prep time:
Cook time:
Servings: 48 cookies
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Ingredients

Cost per serving $0.15 view details

Directions

  1. 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
  2. Measure your spices and salt and powders into a dish
  3. Measure 4-1/2 C flour and sift into a large bowl
  4. Add the spices and powders to the sifted flour and whisk together
  5. Sift the dry ingredients a second time
  6. 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
  7. Slowly add the flour mixture and mix until just blended. No overmixing allowed
  8. Butter a separate bowl and turn out the cookie dough, which will appear to be a thick toffee, into the clean and greased bowl.
  9. Cover with cling wrap and refrigerate overnight
  10. THE NEXT DAY
  11. Pre-heat the oven to 350^.
  12. Flour a board and your rolling pin
  13. pinch off a fist-sized piece of dough and gently press it out, then roll the ball to 1/4" thick
  14. cut the cookies with whatever shape you want, place the cookies on aparchment paper-lined baking sheet
  15. Bake to 10-12 minutes, untill crisp
  16. allow to cool 15 minutes before racking the cookies
  17. When completely cooled, you can serve them, plate them or tin them.
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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

  • A.L. Wiebe
    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
      • Caryn Talty
        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

        • Caryn Talty
          November 3, 2012
          Thank you very much! I am going to make them today! I will let you know how it goes.
          • Amos Miller
            November 2, 2012
            I 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
            • Caryn Talty
              November 1, 2012
              I have orange oil. Can I use it instead of orange peel?
              1 reply
              • Amos Miller
                November 2, 2012
                I 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


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