I like the strong molasses flavor in these cookies, if you want milder flavor, cut back the molasses and replace with sugar. But, I'm told, that molasses is high in iron, so you can eat these cookies and pretend they are good for you!
Molasses Cookies
1 1/2 cup butter
1 1/2 cup brown sugar
1 cup molasses
2 eggs
4 tsp baking soda
1 tsp salt
1 tsp cloves
1 tsp cinnamon
1 tsp ginger
5 1/2 cup whole wheat flour
Mix butter, sugar, molasses, and egg together. Beat well. Mix in dry ingredients. Cover and chill for at least one hour. Roll into 1 inch balls and roll in sugar. Bake at 375 for 8 minutes.
Yay! for a declared winner with whole wheat flour! :D I will have to print this one off for my daughter who likes to bake molasses cookies here.
ReplyDeleteWe will be making these Lord willing soon.:)
ReplyDeleteGina,
ReplyDeleteThese sound so yummy. You are such a wonderful cook. Thanks for sharing all your treats with us.
Blessings,
Elizabeth
sounds yummy....what kind of molasses do you use?
ReplyDeleteCarolyn -
ReplyDeleteI use unsulphured baking molasses.
Gina
I just baked a batch of molasses cookies a few days ago and they are all gone:) I haven't met a molasses cookie yet that I don't like!
ReplyDeleteThese sound delicious. I'm going to try them.
ReplyDeletesurement délicieux !
ReplyDeletemarylin from France
Sounds delicious and with our first cold front through Texas I am inspired to bake! Can I use white flour or is the whole wheat essential? Thanks for sharing!
ReplyDeleteI made these today for my children. I halved the recipe and converted them to gluten free by using 1 cup Sorghum, 1 cup brown rice flour, 1/2 tapioca starch, 1/4 cup Potato Starch and 1 teaspoon Xanthan gum. Sounds like a lot of changes but its not. Just gluten free flours. I rolled my cookies in dark brown sugar for the increased molasses flavor. My son wants to know how in the world these cookies can be so good for you if they taste that great!?!?!?! ;-)
ReplyDeleteMy favorite cookie :o) I use my mom's secret ingredient-bacon grease for half of the butter/shortening. Sounds gross but it is wonderful ;o)
ReplyDeleteThank you for this recipe. Everyone in my family loves them.
ReplyDeleteJ.
I made these today for a function at church tonight. I did not have time to chill them like you said. They were just fine. Just got flat. Tasted yummy. Oh and I used some soft white wheat and some white wheat (golden 86).
ReplyDeleteI finally tried this recipe this morning and will be taking some to a garden meeting this evening. They are yummy. I do notice the wheat flour flavor since I usually bake with white. I like the idea of using more whole wheat flour. I rolled and sugared two dozen and put in the freezer to bake later. They will be so yummy with some warmed up applesauce. Thanks!
ReplyDeleteI just made these cookies. They do not look like the ones in the picture but they sure are good. It's my turn to make refreshments for Bible study today so I thought I would try these. My chickens are on strike right now and all I had was 1 little egg so I had to make a half recipe. But they are really good! Very flat but very good. I can taste the molasses. Thanks for the recipe!
ReplyDeleteI get my molasses (actually it's sweet sorghum) from the Malelin family in Monterey Tn. It is so good. They have a place set up at Kettner's Mill every year and I get it there. It's fresh and so good.