Recipe Idea: Lost Molasses Cookies
Hi. It’s Lois in the kitchen at Recipe Idea Shop. My first husband’s Grandma Lol (Marcella Lynch Fay) was a cute little lady. Grandma Lol’s Lost Molasses Cookies were the best molasses cookies I ever had. (Well, now I can make them, so mine are just as good!)
These cookies were cake-like, and she frosted the bottoms of the cookies, which made them interesting and fun. But she never shared the recipe with her children or grandchildren, so when she died, the recipe was lost. For 25 years or so, we hungered for her cookies. Then, one of the relatives found a recipe in an old-time cookbook. These cookies taste exactly like Grandma Lol’s Lost Molasses Cookies!
Why should you frost the bottom of the cookies? Because these cookies are cake-like and the bottoms are smooth and hard. If you frost the tops of the cookies, you will get crumbs in the frosting. As you can see in my picture, I got crumbs in the frosting even though I frosted the bottoms. But they taste so good, it doesn’t matter.
Lol—a name given to her by my first husband when he couldn’t pronounce her name, and it stuck—was about 5 feet tall and had plenty of spunk. She told us stories of how her brother was the first one to have a motorcycle in the neighborhood (he was a police officer) and, she said with a twinkle in her eyes, he took her for rides on it. She always had a a fun story to make us laugh.
If we asked her what she was making for supper, she generally replied, “Two mosquitoes baked in butter!”
Read on for recipe and nutrition…
- 1 cup butter (softened)
- 1 cup brown sugar (packed)
- 2 eggs
- 1 cup dark molasses
- 1 tsp. vanilla extract
- 4 & 1/2 cups all-purpose flour
- 1 T. ground ginger
- 1 T. ground cinnamon
- 2 tsp. baking soda
- 1 tsp. salt
- 1/4 tsp. ground allspice
- 1 cup buttermilk
- 1/4 cup shortening (Crisco)
- 1/4 cup butter, softened
- 1/4 tsp. vanilla extract
- 2 cups confectioner’s sugar
- 1/4 tsp. ground ginger
- 4 tsp. milk
- Colored sprinkles (optional)
- In a large mixing bowl, cream the butter and brown sugar.
- Beat in eggs, molasses and vanilla.
- Combine the flour, ginger, cinnamon, baking soda, salt and allspice.
- Add the dry ingredients to the creamed mixture alternately with the buttermilk until thoroughly combined.
- Drop by teaspoonsfuls, 2 inches apart, onto greased baking sheets.
- Bake at 375F degrees for 7-9 minutes or until set.
- Remove and cool on wire racks or on brown paper bags.
- Then frost the bottoms of the cookies with the ginger frosting.
- In a small mixing bowl, cream shortening and butter.
- Beat until light and fluffy.
- Spread over bottom of cookies.
- Decorate with spinkles, if desired.
- Store in an airtight container.