Holiday Molasses Cookies

"These are big cake-like cookies - a favourite on the Canadian east coast and definitely an old family recipe."
 
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photo by Saturn photo by Saturn
photo by Saturn
photo by Saturn photo by Saturn
Ready In:
15mins
Ingredients:
11
Yields:
48 cookies
Serves:
48
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ingredients

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directions

  • Preheat oven to 375.
  • Grease baking sheets.
  • Sift together flour, soda, salt, ginger and cinnamon.
  • Cream together shortening and sugar until fluffy.
  • Add molasses and egg and beat well.
  • Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly.
  • Drop by tablespoons 2 inches apart on baking sheets.
  • Sprinkle with sugar if desired.
  • Bake in moderate (350) oven 12 to 15 minutes.

Questions & Replies

  1. How do I print a recipe
     
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Reviews

  1. Well, after my friend Lou (Saturn) made these cookies and talked about them in the kid-friendly forum, I had to try them! I made them when I really needed a baking fix (my form of therapy!) one evening. These baked up light, fluffy, more like flattened mini-cakes than what I think of as cookie-texture. They are soft, spicy and delicious! I also added about 1/4 tsp of ground cloves to the ginger and cinnamon, and I used canola oil in place of shortening. This is a fantabulous cookie, one that I will definitely make again and again. Thanks, Nanna D!
     
  2. These are great cookies! Instead of 1 Tbsp of ginger, I put in 1 tsp of ginger and 1 tsp allspice. I am not a fan of a strong ginger flavour so decided to err on the side of safety. These will be shared with my quilting group tomorrow and I can't wait!! Thank you for sharing! Made for PAC Spring 2008
     
  3. My French-Canadian mother made molasses cookies all the time, and they were a favorite after school treat. She’d keep them in an out of reach beanpot and ration them out judiciously. She didn’t use a recipe so we had no way to duplicate those wonderful cookies - until I found your recipe. I baked these cookies and they took me back to my youth in the Adirondacks. These cookies keep great, and get better the second and third days after they’re baked. Thank you!
     
  4. Not a review...just a very happy comment. My beloved Grandmother was from Prince Edward Island Canada. She made the best molasses cookies. Sadly no one has her recipe. However, I believe, because of the description of these cookies and the connection to the Eastern part of Canada - this is probably as close as I will ever get. Going to purchase the ingredients next time I shop and will report back. Thanks!!
     
  5. I'm always on the look out for new and better molasses cookie recipes, but before I try this interesting one I want to clarify why boiling water must be used. Vinegar is an intriguing addition, but the "boiling" water is really reading my brain! Why "boiling"?
     
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