Soft Betlasses Cookies – by Dandylion
During a baking day with Joe’s family, I enjoyed learning how to make Grandma’s Soft Molasses Cookies – these may be my favorite cookies! Of course, the recipe doesn’t give us all the info we need, but I (with the help of my help of my aunt-in-law, Heather) figured it out! I got this Grammy – don’t think you can stump me yet…
The ingredients are:
2 1/2 cups of flour
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp salt
2/3 cup shortening
1/2 cup sugar
1 egg – unbeaten
1/2 cup buttermilk
1 cup seeded raisins
Just an FYI, there aren’t very many ingredients in the book, so Heather taught me the how. Here’s what I did (I’m going to add photos later for a better explanation):
Preheat the oven to 350 degrees.
In a bowl, sift the flour, baking soda, cinnamon, ginger and salt.
In a large bowl, mix together shortening, sugar, egg and molasses until well combined. Add buttermilk and seeded raisins. I didn’t use the raisins…I’m not a fan. I’d recommend them without.
After all wet ingredients are combined, add the flour mixture.
Cut a piece of wax paper that is large enough to build a log on. Scoop the batter onto the wax paper and sprinkle with flour. Build the batter into a 1.5 inch high x 3 inch wide log. Flip the log over and sprinkle again with flour. Then finalize the form and wrap with wax paper.
Refrigerate the batter in the fridge for 2 or more hours, until firm. Once firm, cut the pieces into 1 inch think slices. Set the pieces on a parchment paper lined pan. Bake in the oven for 12 minutes or until top of cookies has a bit of a crust to the feel.
With that, Grandma did not have a frosting on them, so I made a simple powder sugar-based frosting. Instead of frosting the cookies, I drizzled them with the frosting instead.
Here’s the photo, they look amazing and taste even better!
