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.
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. 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 silicon baking sheets. 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.
- 1 cup butter (softened)
- 1 cup brown sugar (packed)
- 2 eggs
- 1 cup dark molasses
- 1 teaspoon vanilla extract
- 4½ cups all-purpose flour (for gluten free, use gluten free flour; it works great)
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ tsp. ground allspice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable shortening (Crisco)
- ¼ cup butter (softened)
- ¼ teaspoon vanilla extract
- 2 cups confectioner’s sugar (i.e. powdered sugar)
- ¼ teaspoon ground ginger
- 4 teaspoons milk
- Colored sprinkles (optional)
Heat the oven to 375°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 375°F 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 small 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.
- Decorate with spinkles, if desired.
- Store in an airtight container.
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.
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Watch me talk about these cookies on WHSV’s One-on-One Program.
Recipe Nutrition Information
This recipe is GF, NF, 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.
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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 18, 2020.