Grandma's old fashioned molasses cookie recipes are superb. You'll get to enjoy some of the best homemade cookies from Mom's recipe collection.
These homemade cookies are so easy to make. Experience the authentic taste of sweet molasses cookies just like the ones Grandma made.
Mom's Recipe Scrapbooks (c. 1920s)
Molasses cookies were very popular in the old days as molasses was used in kitchens as a main sweetener. Grandma purchased it by the barrel for all her year-round cooking and baking.
1/2 cup shortening, 1 cup sugar, 2 eggs beaten, 1/2 cup milk, 1/2 cup molasses, 3 cups flour, 3 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1/2 teaspoon salt, 3/4 cup seedless raisins.
Beat shortening and sugar to a cream. Add eggs and milk, then sifted dry ingredients and the raisins, which have been dredged in some of the flour.
Drop by spoonfuls onto a greased cookie sheet, about one inch apart. Bake in a moderately hot oven (375°F) about 18 minutes. Four dozen medium-sized cookies.
One cup lard, 2 cups molasses, 1 teaspoon soda, 1 dessertspoon ginger, 1 teaspoon cloves, 1 teaspoon spice, pinch of salt, flour enough to roll.
Cream 1/2 cup butter with 3/4 cup sugar and beat in an egg. Mix or shift together 1-1/2 cups flour, 3/4 teaspoon baking soda, and pinch of salt. Add it to the butter and sugar mixture alternately with 1/3 cup of molasses.
Add 1/3 cup of chopped nuts and drop by teaspoonful onto greased cookie sheet. Bake at 350°F for 10 minutes.
The Boston Cooking-School Cook Book (1916)
Sometimes, instead of rolling the molasses cookie dough into traditional cookie shapes, Grandma would form the dough into little balls and coat them with sugar before baking. Why not try it? They are delicious!
1 cup molasses, 1-3/4 teaspoons soda, 1 cup sour milk, 1/2 cup shortening melted, 2 teaspoons ginger, 1 teaspoon salt, flour.
Add soda to molasses and beat thoroughly; add milk, shortening, ginger, salt, and flour. Enough flour must be used to make mixture of right consistency to drop easily from spoon. Let stand several hours in a cold place to thoroughly chill.
Toss one-half mixture at a time on slightly floured board and roll lightly to one-fourth inch thickness. Shape with a round cutter, first dipped in flour. Bake on a buttered sheet (350°F).
1 cup molasses, 1/2 cup melted butter, 1 cup sugar, 2 teaspoons soda, 1 cup hot water, 1 egg, 2 teaspoons sugar, 1/2 teaspoon salt.
Mix molasses, butter, and sugar. Add soda and beat thoroughly, then add water, egg well beaten, and flour mixed and sifted with ginger and salt.
Drop by spoonfuls on a buttered sheet. Bake twelve to fifteen minutes in a hot oven (375°F).
1 cup molasses, 1/2 cup shortening (butter and lard mixed), 1 tablespoon ginger, 1 tablespoon soda, 2 tablespoons warm milk, 2 cups bread flour. You may also wish to add 1/2 teaspoon salt.
Heat molasses to boiling point, add shortening, ginger, soda dissolved in warm milk, and flour. Proceed as for making Ginger Snaps.
The Woman Suffrage Cook Book, Second Edition (1890)
Put into a large coffee cup one teaspoonful of soda, two tablespoonfuls of hot water and three tablespoonfuls of melted butter.
Fill the cup with molasses; add a little ginger if liked. Two cups is enough for one baking. Mix soft, and bake quickly (375°F). —Louisa G. Aldrich
One egg, one cup molasses, one-half cup of sugar, one teaspoonful each of salt, soda, and ginger; flour enough to roll easily.
This receipt calls for neither milk nor shortening, and makes very nice cookies. Bake in quick oven (375°F). —Mrs. Ellie A. Hill
Buckeye Cookery And Practical Housekeeping (1877)
Two and a half cups of sugar, half cup molasses, a cup butter, half cup sweet milk, two eggs well beaten, a level teaspoon soda, and flour enough to roll out. —Miss J. O. De Forest, Norwalk
My Pet Recipes Tried and True (1900)
Whites and yolks of two eggs (beaten separately), one cup brown sugar, one cup melted lard and butter, one cup New Orleans molasses, one dessert spoon of ginger, one dessert-spoon soda, four tablespoons boiling water, flour to stiffen. Do not roll too thin. —Mrs. C. E. Martin