So what’s your favorite kind of cookie? Loaded question, right? I was recently in a *very serious* cookie debate, and I got thinking that my favorite cookies are those special ones I hardly ever eat. Like cut-out sugar cookies (which I NEVER have time for), or a good molasses cookie. It’s been YEARS since I made my Gram’s molasses cookie recipe – so I decided it was high time!
This recipe has been in my family for generations, and it’s old-school delicious: soft and chewy, but not too sweet. It brought back fond memories when the smells filled my new kitchen. I hope you enjoy!
- ½ c. sugar
- ½ c. butter or shortening
- ¾ c. molasses
- ½ c. buttermilk
- 1 tsp. ground ginger
- ¾ tsp. cinnamon
- 2-1/2 c. flour
- 1 tsp. baking soda
- raspberry jam (approx. ¾ c., variable)
- sugar (approx ¼ c., variable)
- Blend well all ingredients except jam and additional sugar. Dough will be quite sticky.
- Chill dough for 1-2 hours (or overnight).
- Preheat oven to 350F degrees. Roll to ⅓ inch thick on floured surface and cut into circles. (If you work quickly, dough can also be rolled into 1 to 1-1/2 inch balls and gently flattened with your palm.) Place on parchment-lined baking sheet.
- Spoon on approx. ½ tsp. raspberry jam to center of cookie. Sprinkle liberally with additional sugar.
- Bake for 8-10 minutes. Cool thoroughly before serving for best flavor. Recipe yields 3 dozen cookies.