Sunday, December 6, 2009

Ginger Molasses Cookies

This is the original recipe from the Brer Rabbit molasses jar. My mother kept the ancient jar just for the recipe on it... She'd buy fresh molasses when she baked them.  Needless to say my Mother had her share of quirks.  I copied the recipe onto a card once upon a time.

3/4 C. shortening
1 C. sugar
1/4 C Brer Rabbit molasses (or any dark molasses)
1 egg
2 tsp baking soda
2 C. sifted flour
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt

Melt shortening in a 3 or 4 quart saucepan over low heat.  Let cool.  Add sugar, molasses and egg. Beat well. In a large bowl, sift together flour, soda, cloves, ginger, cinnamon and salt.  Add to shortening mixure, mix well and chill for 45 minutes.

Form into 1" balls.  Roll in granulated sugar and place on a greased cookie sheet 2" apart. They will spread out.  Bake at 375 degrees farenheit for 8-10 minutes.  Cool on a wire rack. 

Then eat a ton of them with ice cold milk!


  1. Hi N, just seeing your blog for the first time. I love it! What a great way to honor your mom. Recipes are so real, such a tangible artifact of daily living, that you can recreate and thereby connect with the past. Keep it coming! xoxoxox

  2. Thanks for the encouraging words, Oonagh. I do hope to both honor my Mom in some way, and share the love of good food. Who knows where it'll end up! LOL