Rosie’s Recipe for Soft Molasses Cookies

Rosie Rob Cover FinalHere’s another blast from the past, courtesy of Rosie’s Riveting Recipes — a cookie recipe using molasses. While not as common today as it was in the past, molasses is a natural sweetener that Grandma used to use. During WW2 this recipe would have helped housewives stretch their sugar, a commodity that, at the time, was rationed and in very short supply.

Enjoy this sweet treat.

GM

SOFT MOLASSES COOKIES

  • 3 cups sifted cake flour*
  • 1 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1 teaspoon ginger
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, unbeaten
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 cup sour milk** or buttermilk
  • 1/2 teaspoon vanilla

Sift flour once, measure, add soda, salt, and spices, and sift together three times. Cream shortening, add sugar gradually, creaming until light and fluffy. Add egg and beat well; then add molasses. Add flour, alternately with milk, mixing well after each addition. Add vanilla. Chill 1 to 2 hours, or until firm enough to hold shape. Drop from teaspoon on lightly greased baking sheet, placing about 2 inches apart. Bake in hot oven (400º F.) 13 to 15 minutes, or until done. Makes 6 dozen cookies.

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*No flour sifter?  Not a problem.  Simply measure the flour and pour into a large strainer and stir with a wooden spoon.

** To make sour milk add one tablespoon lemon juice of white vinegar to one cup 2% or whole milk, (fat-free milk will not work).  Let sit for 15 minutes until milk begins to curdle.  Add to recipe.