Recipe by Linda's Kitchen
These are really good old-fashioned cookies!
Top Review by SweetSueAl
I chose this recipe because I have the fondest memories of my grandmother's molasses cookies. We called them "Grandma Cookies." She always made them before our visits. As a matter of fact the tray the cookies are on in the picture was hers. I had never made cookies before where you had to melt shortening and then let it cool. But it made it much easier to mix with the other wet ingredients. The spices were right on target! These are unbelievably good cookies. I refrigerated them for about 3 hours and the dough was very workable. I chose not to add cinnamon to the sugar I rolled them in. I baked the first batch as the recipe stated and came out with plump, soft cookies. The second batch I flattened with the bottom of a sugar-coated glass. They came out thin and crispy, very good too. This would be a good recipe for a novice cookie baker. My DS took a warm cookie off the plate and with a full mouth said, "These are great." Linda, thanks for the wonderful recipe.
- 3⁄4 cup Crisco, heated and cooled
- 1 cup sugar
- 2 tablespoons brer rabbit molasses
- 2 tablespoons water
- 1 large egg
- 2 cups flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon clove
Directions See How It's Made
- Mix cooled shortening, sugar, molasses, water and egg together well.
- Blend in dry ingredients.
- Chill a short time in refrigerator.
- Make 1-inch balls and roll in granulated sugar ( I usually add a little bit of cinnamon to the sugar).
- Bake on greased cookie sheets at 375° for 12-15 minutes.