I'd like to share a molasses cookie recipe that was handed down to me by my mother. I'm of the belief that it's a good thing to share a good thing!
Many a Sunday mom served my family these powdered cookies for dessert following a wonderful homemade dinner. She always made a batch large enough to have leftovers for us to take home for the next day and still have a few extra for her and my dad to keep.
The best part of this recipe, beside the goodness of the molasses, is the easiness of putting it together. There's no need to sift anything, mix this with that or pour anything alternately with another ingredient. It's as simple as placing each measured ingredient into one large bowl and mixing them all together. Done. It's as simple as it gets.
Ingredients:
- 1 cup sugar
- 4 cups flour
- 1 tsp cream of tarter
- 1 tsp cinnamon
- 1 tsp ginger
- 2 tsp baking soda
- 1 cup molasses
- 1 egg
- 1 cup oil
- 1 cup hot water
The batter will be loose enough to mix by hand (as mom did) or with an electric beater (as I do).
Drop a rounded tbsp of batter onto an ungreased cookie sheet (approximately 2" apart) and bake at 350 F for 10-12 minutes.
Because oven temperatures can differ, keep an eye on how many minutes it takes your first batch to cook and use that as a guideline for baking the remaining batches. To make 'supersized' cookies, drop a larger amount of the batter onto the cookie sheet and extend the length of time you bake them. Test the doneness of the cookie as you would a cake - press down on the center of the cookie until until it springs back up. This recipe makes 59 +/- cookies.
For added deliciousness, dust the tops of the cookies with confectioner' sugar after you remove them from the oven.
These cookies, with their old-fashioned molasses goodness, are best washed down with a tall glass of cold milk.
WARNING: YOU CAN'T EAT JUST ONE.
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