Old-Fashioned Molasses Cookies Recipe

With the first cool snap of the season, I turn to Ma Horton’s old-fashioned molasses cookies recipe for soft and chewy results. My kitchen comes alive with the irresistible smell of her easy-to-follow recipe. It not only fills your home with the comforting aroma of molasses but is also destined to become your new family favorite. Embrace the simplicity and nostalgia of the past as you create memories with every batch of this delightful molasses cookies recipe.

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Ma Horton’s molasses cookies recipe holds a special place in our family, a treasured tradition passed down through generations. The very essence of her home was embodied in the comforting smell of cookies and coffee. As a child, one of my fondest memories was stepping into Ma Horton’s house, greeted by her inviting words, ‘Go look in the pantry and get you a cookie.’ Those cookies were a unique delight, made even more special by the fact that they made their own molasses.

The allure of Ma Horton’s molasses cookies goes beyond mere nostalgia; it’s a sensory experience especially paired with a steaming cup of coffee—pure yumminess! So, picture this: the sound of a percolating coffee pot, the warmth of your kitchen, and the anticipation of savoring your own batch from this old-fashioned molasses cookies recipe.

Old-Fashioned Molasses Cookies Recipe

Makes about 30 cookies/more or less depending on how thin you make them and how big your cookie cutter is.

Ingredients

• 4 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons natural baking soda
• 4 1/2 teaspoons organic cinnamon
• 2 teaspoons ground organic ginger
• 1/4 teaspoon of ground cloves
• 1 1/2 cups molasses
• 1/2 cup lard (organic) or coconut oil, melted
• 1/4 cup organic butter, melted
• 5 tablespoons hot water
• sugar for sprinkling tops of cookies

Instructions

1. Preheat oven to 425
2. In a large bowl, mix all the dry ingredients together with a wooden spoon. 
3. When well blended, pour in the melted oil, butter, and molasses and mix well. 
4. Now add the hot water and mix well again.
5. Let the dough rest in your bowl for one full hour. This is a very important step so don’t shorten the time.
6. After the hour is up, take out a small portion, I usually do one-fifth of the dough at a time. Using a rolling pin, roll it out to between 1/8″ to 1/4 ” thick (I go closer to 1/8″). Do Not flour your rolling and cutting surface.
7. Cut the cookies into round shapes. You can use a cookie cutter, a jar lid, or a glass.
   • These are my favorite cookie cutters. They work perfectly.
8. Roll up any dough left over after cutting and add it to the next portion.
9. You can bake one tray while you’re preparing another portion of dough and cutting cookies
10. Repeat until all the dough is used.
11. The last piece from the final portion gets shaped by hand and baked. We don’t waste any of this delicious dough.
12. Place the cookies on a parchment-lined cookie tray and sprinkle tops with sugar.
13. Bake at 425° for seven minutes. 
14. Remove to a cooling rack and allow to cool – Enjoy!

TIPS

• This recipe is easily doubled to make a larger batch.
• For thicker cookies, don’t roll out as thin.
• You don’t need to flour your surface to roll them out. The oil and molasses keep them from sticking to the surface. Adding extra flour will change the texture of the cookie.
• Be careful not to overbake, they burn easily you can’t judge by the color.
• Some people don’t like the taste of ginger in molasses cookies. You can always decrease the amount of ginger or even try leaving it out, but it won’t be the same scrumptious cookie.
• When I was a young mother and made these cookies for my sons, I thought I knew better than my grandmother so I skipped the one-hour waiting… Boy did I make a mess! I learned my lesson. The one-hour waiting allows the natural baking soda to do its job and for the ingredients to set together well.

Old Fashioned Molasses Cookies Recipe

This easy to follow recipe is one handed down through generations in my family. It not only fills your home with the comforting aroma of molasses but is also destined to become your new family favorite. Embrace the simplicity and nostalgia of the past as you create memories with every batch of this delightful molasses cookies recipe.

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes mins

Cook Time: 7 minutes mins

Resting Time: 1 hour hr

Total Time: 1 hour hr 37 minutes mins

Servings: 30 cookies – depending on the size you cut them

Calories: 125kcal

Ingredients

2x3x4x

• 4 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons natural baking soda
• 4 ½ teaspoons organic cinnamon
• 2 teaspoons ground organic ginger
• ¼ teaspoon of ground cloves
• 1 ½ cups molasses
• ½ cup lard - organic or coconut oil, melted
• ¼ cup organic butter - melted
• 5 tablespoons hot water
• sugar for sprinkling tops of cookies

Instructions

• Preheat oven to 425
• In a large bowl, mix all the dry ingredients together with a wooden spoon.
• When well blended, pour in the melted oil, butter, and molasses and mix well.
• Now add the hot water and mix well again.
• Let the dough rest in your bowl for one full hour. This is a very important step so don’t shorten the time.
• After the hour is up, take out a small portion, I usually do one-fifth of the dough at a time. Using a rolling pin, roll it out to between 1/8″ to 1/4 ” thick (I go closer to 1/8″). Do Not flour your rolling and cutting surface.
• Cut the cookies into round shapes. You can use a cookie cutter, a jar lid, or a glass.
• These are my favorite cookie cutters. They work perfectly.
• Roll up any dough left over after cutting and add it to the next portion.
• You can bake one tray while you’re preparing another portion of dough and cutting cookies
• Repeat until all the dough is used.
• The last piece from the final portion gets shaped by hand and baked. We don’t waste any of this delicious dough.
• Place the cookies on a parchment-lined cookie tray and sprinkle tops with sugar.
• Bake at 425° for seven minutes.
• Remove to a cooling rack and allow to cool – Enjoy!

Notes

• This recipe is easily doubled to make a larger batch.
• For thicker cookies, don’t roll out as thin.
• You don’t need to flour your surface to roll them out. The oil and molasses keep them from sticking to the surface. Adding extra flour will change the texture of the cookie.
• Be careful not to overbake, they burn easily you can’t judge by the color.
• Some people don’t like the taste of ginger in molasses cookies. You can always decrease the amount of ginger or even try leaving it out, but it won’t be the same scrumptious cookie.
• When I was a young mother and made these cookies for my sons, I thought I knew better than my grandmother so I skipped the one-hour waiting….Boy did I make a mess! I learned my lesson. The one-hour waiting allows the natural baking soda to do its job and for the ingredients to set together well.

Nutrition

Nutrition Facts

Old Fashioned Molasses Cookies Recipe

Amount per Serving

Calories

 

125

Calories from Fat 18

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.4

g

Cholesterol

 

4

mg

1

%

Sodium

 

131

mg

6

%

Potassium

 

269

mg

8

%

Carbohydrates

 

26

g

9

%

Fiber

 

1

g

4

%

Sugar

 

13

g

14

%

Protein

 

2

g

4

%

Vitamin A

 

78

IU

2

%

Vitamin C

 

0.2

mg

0

%

Calcium

 

42

mg

4

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

FAQs for Molasses Cookies Recipe

• Can I use store-bought molasses for this recipe?
  • Yes! I don’t have the ability to make my own molasses as my grandparents and great-grandparents did so I use our favorite brand of molasses.

• How long do these molasses cookies stay fresh?
  • Molasses cookies have a wonderful shelf life. When stored in an airtight container, they can stay fresh for up to a week. However, their delightful chewiness might not last that long—they tend to be devoured quickly!

• Can I substitute any ingredients in this recipe?
  • Ma Horton’s recipe is a tried-and-true family tradition, but feel free to experiment with variations. Some have had success with adding a touch of cinnamon or nutmeg for a unique twist.

• What’s the secret to achieving the perfect texture in these cookies?
  • The key to my molasses cookies recipe for perfect texture lies in not overmixing the dough. Stir until just combined to ensure a soft and chewy result.

• Can I make these cookies without a stand mixer?
  • Absolutely! I recommend using a wooden spoon. Ma Horton often mixed her dough by hand and so do I. A mixer tends to cause issues with over-mixing and too much air in the batter, it will change the texture of the cookies.

• What’s the best way to enjoy these cookies?
  • A hot cup of coffee is the best way to enjoy molasses cookies in my opinion. Some people have told me they prefer hot tea and they are excellent with it. The combination of the rich flavors in this molasses cookies recipe and the warmth of the coffee creates a delightful experience that’s hard to beat.

Wrap UP

In the tapestry of family traditions, Ma Horton’s molasses cookies recipe weaves a story of warmth, nostalgia, and simple pleasures. As you embark on the journey of recreating these old-fashioned delights, remember that it’s not just a recipe; it’s an invitation to savor the moments that connect us to our roots.

So, here’s to preserving traditions, creating new memories, and passing on the sweetness of Ma Horton’s molasses cookies recipe. May your kitchen always be filled with the fragrance of love, and may each bite be a tribute to the timeless bond that food and family create. Enjoy the delicious journey that continues with every batch baked and shared.

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