Recipe by Rinder
The description in the Robin Hood Cookbook where this recipe came from was that in 1880 a young man would take his sweetheart to the restaurant and offer her the usual treat: spruce beer and molasses hands - so called because handfulls of cookie dough were put on sheets to bake.
Top Review by annlouise
I like that this made a nice, chewy cookie without shortening. The spices are great, and I might even add more another time. I like the less-sweet taste; rolled in sugar you taste sweet first, then spicy second. This recipe worked well for me using 1/2 whole wheat pastry flour. I used a smidge of blackstrap molasses (I long ago learned not to substitute the entire amount of molasses with blackstrap!!). Funny, when you need kids to help, they don't seem to mind rolling cookies and coating them in sugar! Just don't feed them baked cookies from the first batch until all cookies have been rolled! **Update** 8 days later, these cookies are still soft (from the cookie jar) and so incredible! The spice combo is perfect, as is the sweetness. Yes, 8 days is a long time for us to keep cookies in our jar, but we have to be self-controlled sometime!
- 1301.24 ml flour
- 9.85 ml baking soda
- 9.85 ml salt
- 4.92 ml ginger
- 4.92 ml cinnamon
- 4.92 ml clove
- 4.92 ml nutmeg
- 236.59 ml brown sugar, packed
- 177.44 ml vegetable oil
- 354.88 ml molasses
- 177.44 ml milk
- 4.92 ml vanilla
Directions See How It's Made
- Combine flour, soda, salt and spices in a bowl and mix well to blend.
- Combine sugar, oil, molasses, milk and vanilla in a large bowl.
- Mix thoroughly.
- Add flour mixture gradually.
- Mix well.
- Chill 1 hour or until firm.
- Roll out portions of dough on lightly floured surface to 1/4-inch thickness.
- Cut with a floured 2 1/2" cookie cutter or your favourite shaped cookie cutters.
- Place on greased cookie sheet.
- Bake at 375° for 8-10 minutes.
- When cool store in tightly covered metal container.
- Prep time includes chilling time.