Grammy Elisabeth’s Ginger Molasses Cookies
There is something about spicy ginger cookies that makes me think of crisp fall mornings, harvest approaching, and grandmothers. As a young girl visiting my grandparents’ farm, I used to dunk ginger cookies in tea, sipping the dark liquid from the sweet confection. Inevitably the cookie would fall apart and leave a mushy mess in the teacup. But I enjoyed it while it lasted.
In Love, Mary Elisabeth, another grandmother treated Papa to ginger cookies. I combed my mother’s recipe box to find her ginger cookie recipe. Here it is!
Ginger Molasses Cookies
Ingredients
- 1 ½ cups butter softened
- 2 cups brown sugar
- 3 eggs beaten
- 1 cup molasses
- 6 cups flour
- 3 teaspoons baking soda
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ginger
- ¾ teaspoon ground cloves
Instructions
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In large bowl, cream butter and sugar.
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Add beaten eggs and molasses.
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Mix well.
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Blend in dry ingredients.
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Roll into balls about walnut size.
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Place on large ungreased baking pan (cookie sheet). Do not flatten.
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Bake in moderate (350 degrees) oven.
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Start checking after 10 minutes. Bake until done.
Recipe Notes
“Bake until done.” Sorry, that’s the best I can do! I was fortunate to find measurements as my mom liked to use “a little of this and a little of that.”
Again, I used the terminology of the 1920s: baking pan for cookie sheet, moderate oven for 350 degrees.
Photographs by Gretchen Louise