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Frieda’s Molasses Cookies

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!
  • Total Time
    Prep: 30 min. Bake: 10 min.
  • Makes
    6-7 dozen


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


  • In a bowl, cream shortening and sugar until light and fluffy. Beat in the molasses, water and vinegar. Combine the flour, baking soda, ginger, cinnamon and salt; beat into creamed mixture. Cover and chill for 3 hours.
  • On a lightly floured surface, roll out dough to 1/4 in. thickness. Cut with a 2-1/2-in. cookie cutter, drinking glass or decorative cutter dipped in flour. Place on greased baking sheets. Bake at 375° for 8 minutes or until edges are lightly browned. Do not overbake.
Nutrition 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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  • bereitbach
    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!