When I was a child, my mother always kept these molasses cookies on hand in the cookie jar in the cupboard. I don’t remember them ever not being in the house. They were popular with us children, and even our dog Skip would come and whine for one whenever he heard the cookie jar lid rattling. My mother would bake them to bring to church potlucks as well.
When we got word in 1987 in Papua New Guinea that my mother had died , my daughter Heidi’s first question was, “Did someone get the molasses cookie recipe?”
It was not lost, and I still enjoy baking these delicious cookies. To make them into ginger snaps, just bake them a little longer. But our family has always enjoyed eating them soft.
1 c. lard / shortening
1 c. sugar
1 c. molasses
1 1/2 t. baking soda, dissolved in 5 T hot water
Cream shortening, sugar and egg. Add molasses and soda water. Sift together dry ingredients, then add to wet mixture:
5 c. flour
1 T ginger
1 t cinnamon
1/2 t cloves
1/4 t cardamom
1/2 t salt
Chill dough, then roll to desired thickness. Cut and sprinkle with granulated sugar. You could also decorate them with colored sugar or seasonal Christmas baking candies. Bake at 350° for 8 minutes (for soft cookies).
I hope you enjoy them as much as we do! (Your dog might like them as well.) Comment and tell me how they turn out!