Our family’s Molasses Cookies (Soft and Chewy) Recipe, made with ginger frosting slathered on the bottom, was a family favorite that was lost for more than 25 years. Now my grandson eats them like moon pies, putting the frosting side together and eating two at once.
Old Fashioned Soft & Chewy Molasses Cookies are a simple drop cookie.
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 make them and mine are just as good!) 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. Because I don’t eat gluten, I make them gluten-free and they are still amazing. You can’t even tell they are gluten free.
Frost the Molasses Cookie Bottoms
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. You can frost them, eat them plain, or roll them in sugar before baking. You can even put two together with the frosting in the middle like a moon pie. They are so scrumptious.
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!”
What You Need
For this recipe you need measuring cups and spoons, mixing bowls, an electric mixer, cookie sheets and a spatula. Get yourself some of the silicone baking sheets (affiliate link). They are awesome. No sticking, easy clean up. Just put them on top of your normal cookie sheet. No need for grease or parchment paper. And of course, you’ll need a good cuppa coffee with your cookie, right?
Lost Molasses Cookies Recipe
Lost Molasses Cookies
Cakelike, soft and chewy, these old-fashioned molasses cookies are a lot like gingerbread.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 60 1x
- Category: Cookies, Dessert
- Cuisine: American
- 1 cup butter (softened)
- 1 cup brown sugar (packed)
- 2 eggs
- 1 cup dark molasses
- 1 teaspoon vanilla extract
- 3 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (See note for wheat variation.)
- 1 1/2 cups ground blanched almond meal
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground allspice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable shortening (Crisco)
- 1/4 cup butter (softened)
- 1/4 teaspoon vanilla extract
- 2 cups confectioner’s sugar (i.e., powdered sugar)
- 1/4 teaspoon ground ginger
- 4 teaspoons milk
- Heat the oven to 350°F.
- In a large mixing bowl, cream the butter and brown sugar.
- Beat in eggs, molasses, and vanilla.
- In a separate bowl combine the flour, ginger, cinnamon, allspice, baking soda, and salt.
- Add the dry ingredients to the creamed mixture alternately with the buttermilk until thoroughly combined.
- Drop dough by teaspoonsfuls, 2 inches apart, onto greased baking sheets. Or use a silicone baking mat and skip the “greasing” part.
- Bake at 350F degrees for 7-9 minutes or until set.
- Remove and cool on wire racks or on brown paper bags as our grandmothers used to do.
- When cool, frost the bottoms of the cookies with the ginger frosting (recipe below).
- In a medium mixing bowl, cream the shortening and butter. (You can use all butter if you prefer, but shortening makes it a little fluffier.)
- Add the vanilla, ginger, powdered sugar and milk.
- Beat until light and fluffy.
- Spread the frosting over bottom of the cooled cookies.
- Store in an airtight container with a sheet of wax paper between layers.
Hint: If you prefer unfrosted cookies, they are delicious that way too. Or roll the cookie dough into 2″ balls and then roll each in granulated sugar. Place the balls 2″ apart on the cookie sheet and bake for 7-9 minutes.
Note: If you prefer wheat flour cookies, use 4.5 cups of all-purpose, unbleached flour and eliminate the gluten-free flour and almond meal flour.
- Serving Size: One Frosted Molasses Cookie
- Calories: 134
- Sugar: 11.7 g
- Sodium: 91.2 mg
- Fat: 5.5 g
- Saturated Fat: 2.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 18.4 g
- Fiber: 0.4 g
- Protein: 1.2 g
- Cholesterol: 16.8 mg
Keywords: molasses cookies
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Watch me talk about these cookies on WHSV’s One-on-One Program.
Recipe Nutrition Information
This recipe is GF, SF, EF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nourish Your Body & Soul
I encourage you to care of yourself by eating satisfying, nourishing food that is good for your body and makes you feel healthy. Protect your spirit by living authentically, moving your body, and taking time to replenish and rest. I think you might also like these recipes & posts from Recipe Idea Shop:
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop February 13, 2010 and updated December 10, 2021.