We've certainly enjoyed our fill of homemade molasses cookies this holiday season. Granny graciously sent up a few batches and then Rachel requested the recipe. So Granny and Poppa shared the recipe and a few tips with us. The first major tip is that Brer Rabbit molasses has the best flavor. In fact this recipe was originally taken off the Brer Rabbit molasses bottle. This recipe does produce a rather large batch; next time we will probably halve it. Here is the recipe as Poppa emailed it to us!
MOLASSES COOKIES
3/4 cup melted shortening (Granny uses Crisco - pre-measured in a three cup package at the store)
1 cup sugar
1/4 cup Brer Rabbit Molasses
1 egg
Mix egg, molasses, and sugar together
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
Mix all the dry ingredients together
Melt shortening - cool
Melt shortening - cool
Add sugar, molasses, and egg - beat well
Add dry ingredients - mix well
Chill at least several hours - Granny often makes at supper and leave overnight.
Form into small balls about teaspoon size
Form into small balls about teaspoon size
Roll in sugar and space out on cookie sheet as they will spread - Granny places about 4 on a row
Bake - 375 degrees about 8 minutes (Maybe less)
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| The mixture before getting chilled. |
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| The official ball roller. |
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| I think Patrick rolled them a bit larger than teaspoon size so we just baked them a little longer. |
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| Molasses Cookies! Thanks Granny and Poppa! |
Your cookies look just like I remember Granny making them since my childhood. I know they taste as good too.
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