I found these molasses cookies today at an Amish bakery. I've never met a cookie I didn't like, especially molasses. I'll post more tomorrow about where I got these beauties:). Meanwhile, I know you'll all want a recipe. While this recipe is not the recipe used to make these cookies (Well, actually, it may be...I don't know what was used to make these), I am sharing a molasses cookie recipe from the late Elizabeth Coblentz. There are only so many ways to make a molasses cookie and this is a great recipe. Yum!
Amish Molasses Cookies
Author: Editorkevin
Recipe type: Cookies
Ingredients
- 2 cups sugar
- 1 cup shortening
- 2 eggs, beaten
- 1 cup molasses
- 1 teaspoon vanilla extra
- 6 cups all-pupose flour
- 3 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 cups buttermilk
Instructions
- Position one of the oven’s racks in the center and preheat oven to 375F degrees.
- Line cookie sheets with parchment paper or lightly grease them.
- In a large bowl beat together the sugar and shortening until creamy.
- Add the eggs, molasses, and vanilla and beat well.
- In a separate bowl, combine the flour, baking soda, salt, cinnamon, and ginger until well blended.
- Add the dry mixture to the sugar mixture in several additions, alternating with the buttermilk until well combined.
- Drop the cookie dough by teaspoonfuls (or if you want monster-sized cookies, you tablespoons!) spaced 2 inches apart onto the prepared cookie sheets.
- Bake for about ten minutes, until golden around the edges.
- Remove from the oven and allow the cookies to cool on the cookie sheet for 5 minutes and then transfer them with a spatula to wire racks to cool completely
I don't have buttermilk and never buy it (since I can never seem to use it up before it goes bad) is there a way to make it at home or another substitute?
Kevin, this cannot be the same recipe used for the above cookies. I followed the recipe exactly and it is more like a cake batter and not a cookie dough. I baked off just a few cookies and they look and taste more like a cake. I am making some adjustments to the dough to try and get a molasses cookie dough. I am an Amish baker and have other recipes which I prefer to use in my bakery. Hopefully, my adjustments will make the difference. I will post the end results.
Erica, sorry for the problem with the recipe. I have not heard from anyone else that that recipe is problematic, so let me know what happens with it!