Lost Molasses Cookies
Cakelike, soft and chewy, these old-fashioned molasses cookies are a lot like gingerbread.
Servings: 60
Calories: 131kcal
Ingredients
Cookie
- 1 cup butter softened
- 1 cup brown sugar packed
- 2 large 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.
- 1½ cups ground blanched almond meal
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground allspice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
Frosting
- 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
Instructions
Cookies
- 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, almond meal, 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).
Frosting
- 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.
Notes
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.
Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 116mg | Potassium: 98mg | Fiber: 1g | Sugar: 8g | Vitamin A: 135IU | Vitamin C: 0.01mg | Calcium: 40mg | Iron: 1mg