Thanks ya’ll for your opinions on my gramma’s molasses cookies recipe – I used white sugar instead of brown and they turned out beautifully! I should know better than to question my gramma. 🙂 Since my gramma’s recipe just…stops (see photo of the back of her recipe card), I had ChapGPT reformat the recipe and calculate the baking time and temp. 9:30 worked perfectly for my oven. I was generous with my seasonings – I know for a fact that my gramma always thought those were just suggestions anyway. 😂
by bc7ate9
8 Comments
These look delicious! Nice job:)
100% be generous with spices! I add some cardamon as well. Great for the holidays.
Oh my goodness, I want to eat these!!
I have a very similar recipe from my great Aunt Elaine, but hers uses butter instead of shortening and includes raisins. We call them gingerchews and they are my favorite cookie in the world. .
Looks amazing 👏 I will try it out!
Damn near the same as my grandma’s ginger snaps. Just swap the cloves for nutmeg.
My late mom used to make something similar. She would store them with an apple slice wrapped in wax paper to keep them soft. My son who is 26 still calls them apple cookies.
*Image Transcription: Typed Recipe*
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#Grandma’s Molasses Cookies
**Yield:** about 3 dozen cookies
**Oven:** 350°F (175°C)
##Ingredients
– ¾ cup shortening
– 1 cup granulated (white) sugar
– ¼ cup molasses
– 1 egg
– 2 cups all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon ground cloves
– ½ teaspoon salt
– Granulated sugar, for rolling
##Directions
1. Melt shortening until liquid; let cool slightly.
2. Stir together shortening, sugar, and molasses until smooth.
3. Add egg and mix well.
4. In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Gradually mix dry ingredients into wet ingredients.
6. Cover and chill dough at least 1-2 hours (or overnight).
7. Preheat oven to 350°F.
8. Roll dough into 1-1½ inch balls; roll in sugar.
9. Place on baking sheet and bake 8-10 minutes.
10. Cool briefly on pan, then transfer to rack.
##Notes
Do not overbake. Cookies will be soft when removed and firm up as they cool.