Yesterday I baked molasses cookies. Now, you may be wondering why I baked it so early. These cookies freeze well. I made things in the shapes of pumpkins, trees, and gingerbread men. Save the pumpkin for Thanksgiving and the rest for Christmas.
This recipe has a history. My mother told me that she remembers going to Grandma’s house after church and eating it. I mean, those were my great-grandmother’s recipes. I don’t know the history beyond that, but I think this recipe probably came directly from Germany.
I never knew anything about my great-grandmother, as she passed away before I was born. Her husband was my grandfather’s father. My great-grandfather lived to the ripe old age of 85.
I got this recipe from my grandmother when I was getting ready to move into my own apartment. She was a good baker, so I copied many of her recipes. The first time she went to make them in her Jamestown apartment, she read the recipe to make sure she had all the ingredients. I knew they were going to have to sit out all night, so I was ready for that. What I wasn’t prepared for was that the recipe didn’t mention flour. I had made it with my grandma a long time ago and was convinced it needed flour. When I called my grandma, the mystery was solved.
They took flour, but Grandma did not know how much. She knew when the fabric was right. When she asked how much flour her grandma needed, she said, “Start with 5 cups.” You better believe she wrote down how much she used when she made it.
I knew these cookies used cookie cutters. I had ordered bread and cookie cutters, so I was ready to bake. I also bought myself a small hand mixer that my grandma always used.
I still have those pots and most of the cookie cutters. It’s been a long time since I lost my mixer. When we lived in a mobile home, a mouse chewed through the cord. I finally bought a new gingerbread man cutter because the old one was too big to be practical.
Every year, I get so emotional when I start baking Christmas cookies. I feel nostalgic about using my grandma’s recipes and tools. I can still see my grandpa and grandma working together in the kitchen. In recent years, he helped her sprinkle sugar before baking. So they stopped the frosting.
In later years, the gift I gave my grandpa and grandma was Christmas cookies. After Thanksgiving, I baked a different type of cookies every week. When my mom came to visit, I brought some home to my grandpa and grandma. This was a good gift as I didn’t really need anything until then. Of course, I brought my mother home as well. She wasn’t a baker.
I think I also carry my grandmother’s genes. I love baking bread. I once told a mother in my classroom that if she had a nickel for every time she baked cookies, she would be a rich woman. she remembered it. One night she called me and asked for a German recipe that her son needed for school. Grandpa was German and she loved the old-fashioned kind of cookies, so of course she knew the recipe.
I don’t bake cookies as much as I used to. I make as much as I can give. My granddaughter won’t be here this Christmas to help decorate Christmas cookies. She will be in Texas because she has to do her job on Christmas Day. She hopes her brother and his girlfriend’s daughter will help with the decorations. It’s quite a difficult task to do everything yourself.
For those of you who like my recipes, here is my recipe for molasses cookies. If you make it, I hope you enjoy it as much as I do.
molasses cookies
1c. Molasses (I used unsulfurized molasses, so I only used a little more than 1/2 c.)
1c. sugar 1/4 teaspoon clove
1c. Margarine (original recipe uses lard)
1c. Sour milk (add a little lemon juice to make it sour)
1 teaspoon ginger 1 teaspoon cinnamon
2 heaped teaspoons baking soda 5 c.flour
If you use a cup of regular molasses, you’ll need 6 c.flour
Combine margarine, sugar, and molasses in a mixer. In a separate bowl, combine flour, soda, and spices. (I’m currently using a stand mixer) Add milk and dry ingredients alternately. Refrigerate overnight. Roll out on a lightly floured surface and cut into shapes. Dust with sugar or leave as is if frosting. Bake at 375°F for 5 minutes on the bottom shelf, then move to the top shelf and bake for another 4 minutes.
Ann R. Swanson, Russell, Pennsylvania. Please contact hickoryheights1@verizon.net.