Christmas is coming!
And my mom’s soft molasses cookies were a favorite of mine growing up. They always reminded me of snowy days or getting off the bus for an afternoon snack.
They’re also good in the summer straight from the freezer with a glass of lemonade. Ginger, molasses and cinnamon create a lovely smell as they bake any time of the year!
2 cups sugar
2 3/4 cups shortening (butter, margarine, coconut oil)
2 cups applesauce
4 1/2 cups syrup (molasses, pancake, maple)
1 1/2 tsp vanilla
Dissolve 6 tsp baking soda in 3/4 cup hot water. Add to creamed mixture.
4 cups flour
1 1/2 tsp nutmeg
1 1/2 tsp cinnamon
4 1/2 tbsp ginger
Add to creamed mixture
Add 10 cups or more flour by hand until mixture is difficult to stir.
Chill at least 3 hours before rolling out dough.
Roll to 1/4 inch thick
Cut with biscuit cutter
Bake 350 degrees for 12 – 14 minutes.
Too many cookies to eat today?
Simply freeze the leftover cookies in sealed containers or Ziplock plastic bags.
Maria is a busy wife, mother of six and full-time home school teacher in the Shenandoah Valley.
If you have a question for Maria or if there is a recipe you would like her to share, leave your comment in the Facebook comment section below.