Sunday, October 3, 2010

Silver Palate Molasses Cookies

moBadass ginger molasses cookies photo from
Nancy Gail Ring copyright 2010. All rights reserved."

When John and Ryan were little boys, I baked these cookies a lot.  They were one of our favorites, and I sometimes substituted sorghum if I didn’t have molasses.  If you like a moist, chewy, spicy cookie, this one is awesome.  So good that they’re going in the Tried ‘n True Hall of Fame, as well as the cookie category.

I didn’t have a photo of these cookies, but the ladies at Jellypress allowed me to use theirs.  They are using a different recipe, but the cookies look very similar to mine.

Try a batch, your family will love them, pinkie swear!

~ jan

Silver Palate Molasses Cookies


12 tablespoons unsalted butter
1 cup granulated sugar
1/4 cup molasses
1 eggs
1 3/4 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda


Preheat your oven to 350 degrees.

Melt butter; add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture, blend well. Sift flour with spices, salt and baking soda, and add to first mixture; mix. Batter will be wet. Lay a sheet of foil on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies. These will spread during baking. Bake at 350 degrees until cookies start to darken, about 8-10 minutes. Remove from oven while still soft. Let cookies cool on foil, but remove foil from cookie sheet. Makes 24 very large flat cookies. These soft, chewy, spicy cookies will stay moist, in an airtight tin, for at least a week.

Note - It is easy to overbake these cookies. Remove them from the oven earlier than you think.

We didn’t have non-stick foil when this recipe was printed, but it would work great.

Source:  Silver Palate Cookbook

Check out Jellypress – Old Recipes Modern Life, it’s a bookmarker, ladies.  Very visual and arty, these ladies did a great job!

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