There is no molasses cookie that tastes better than grandma’s. It’s nearly a thing of legend in the family…and what more fall feeling is there when these fill the house with cinnamon and clove scents?
The thing that makes these perfect is the slight crust on the outside and the chewy inside, amazing spices and they keep really well (if you can save any). These are different than any other cookie recipe I use but they are perfect everytime, so why change it?
Here is the holy grail of recipes. Great grandma with the cow’s molasses cookie recipe. (Note, when my kids were little they needed a way to sort the grandmas….this is grandma from Montana. Their farm was a place of renewal, acceptance, cows and lots of food.)
- 1 1/2 c. shortening melted (we use Crisco)
- 2 c. white sugar
- 1/2 c dark molasses (Grandma’s brand is my favorite)
Mix all together until combined. Add 2 eggs and mix well. Careful it’s not too hot from melted shortening, it will cook the eggs.
- 1 T. + 1 t. baking soda
- 4 c. flour
- 1 t. cloves
- 1 t. ginger
- 2 t. cinnamon
- 1 t. salt
Mix all dry ingredients into the wet ingredients until combined and then chill for an hour.
Roll into balls and place on a cooking sheet, do not smash the balls, they will flatten as they bake. Bake at 350 for ten minutes, transfer to a cooling rack. Enjoy!!