Frieda's Molasses Cookies Recipe

5 1 1
Frieda's Molasses Cookies Recipe
Frieda's Molasses Cookies Recipe photo by Taste of Home
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Frieda's Molasses Cookies Recipe

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5 1 1
Publisher Photo
This recipe has been in our family for a long time. During the 1930s and 1940s, my mother baked a batch of these delicious cookies at least once a week. Neighborhood children who passed our house on the way to school looked forward to stopping on their way home for those cookies, still warm from the oven. Dunked in a glass of cold milk, they were a snack that was hard to beat!
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min.

Ingredients

  • 1 cup sugar
  • 1 cup shortening
  • 1 cup light molasses or sorghum
  • 1 tablespoon vinegar
  • 5 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1/3 cup boiling water

Directions

In a large bowl, cream the sugar and shortening. Add molasses and vinegar. Combine flour, ginger, cinnamon and salt; add alternately with baking soda and water to the creamed mixture. On a lightly floured board, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. cookie cutter or drinking glass dipped in flour. Place on greased baking sheets. Bake at 375° for 8 minutes. Do not overbake. Yield: 6-7 dozen.
Originally published as Frieda's Molasses Cookies in Reminisce July/August 1991, p37

Nutritional Facts

2 each: 158 calories, 6g fat (1g saturated fat), 0 cholesterol, 90mg sodium, 25g carbohydrate (11g sugars, 1g fiber), 2g protein.

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  • 1 cup sugar
  • 1 cup shortening
  • 1 cup light molasses or sorghum
  • 1 tablespoon vinegar
  • 5 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons baking soda
  • 1/3 cup boiling water
  1. In a large bowl, cream the sugar and shortening. Add molasses and vinegar. Combine flour, ginger, cinnamon and salt; add alternately with baking soda and water to the creamed mixture. On a lightly floured board, roll dough to 1/4-in. thickness. Cut with a 2-1/2-in. cookie cutter or drinking glass dipped in flour. Place on greased baking sheets. Bake at 375° for 8 minutes. Do not overbake. Yield: 6-7 dozen.
Originally published as Frieda's Molasses Cookies in Reminisce July/August 1991, p37

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bereitbach User ID: 4958434 14036
Reviewed Sep. 24, 2012

"These are delicious! I didn't have time to roll out the cookies so I simply rolled them into balls after chilling, rolled the balls in sugar and used a fork to press them down onto the pan. It worked great!"

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