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    Home » Recipes » Top Amish Recipes

    Old-Fashioned Amish Molasses Cookies

    Published: Dec 1, 2022 · Updated: Dec 1, 2022 by Kevin Williams | 6 Comments

    Jump to Recipe

    This is a recipe that Susan Schlabach from The Home Place shared with all of us.  The Schlabachs are Beachy Amish Mennonite, so their culinary roots are in the Amish church and this Amish molasses cookies recipe is one familiar in Amish settlements.

    1251 edited 1 Molasses cookies

    Jump to:
    • 🍪 Old-Fashioned Amish Molasses Cookies
    • 📋 Instructions
    • 🍪 More Amish Cookie Recipes
    • 🖨️Full Recipe

    Molasses is a favorite way to celebrate the Christmas season in Amish kitchens, whether it be through gingerbread cookies, molasses cookies, or in some pies. Nothing quite says Christmas like the smell of molasses cookies lifting from the oven in an Amish home.

    In southern Amish settlements, homemade sorghum molasses is a staple in the pantry.  By autumn the sorghum season is done for another year and the fresh molasses find its way into all sorts of baked goods.  If you are not a molasses fan, you'll still like these cookies because they aren't overpowering in their molasses taste. This recipe doesn't call for any vanilla, but you can add a teaspoon vanilla extract if you like for a touch more flavor.

    AMISH PRO TIP: Almost every Amish cook I talk to recommends refrigerating cookie dough overnight, or at least a couple of hours, if you can. It just causes the dough to hold together better and you don't get thin runny cookies.

    Then you can easily form into balls and drop onto a parchment paper-covered cookie sheet or baking sheet. These molasses cookies are like something mom would make.

    What is the difference between sorghum and molasses? A lot of people use these interchangeably, but sorghum is made from cane whereas molasses is made from sugar cane. This may seem like semantics. The processes or making them are similar, but, well, for your purposes, sorghum is usually thinner and drizzled as a topping on pies or cookies. Blackstrap molasses is a sweetener and thickener more commonly used and better suited for baking.

    For this recipe, you can use light molasses or dark. I like the darker, richer flavor that dark gives.

    Amish Blackstrap Molasses

    Most Amish cooks would just use a large bowl and stir with a wooden spoon when mixing this dough. But you can use an electric mixer at medium speed in a medium bowl or, if you are messy, like me, use a large bowl. When the cookies are done baking, cool on wire racks.

    Old-Fashioned Amish Molasses Cookies
    Old-Fashioned Amish Molasses Cookies

    🍪 Old-Fashioned Amish Molasses Cookies

    • 1 ½ cup butter
    • 3 cups sugar
    • 6 eggs
    • 3 cups molasses
    • 12 cups all-purpose flour
    • 1 ½ teaspoon salt
    • 2 tablespoons baking soda
    • 1 tablespoons cinnamon
    • 1 tablespoons cloves
    • 2 tablespoons ginger

    📋 Instructions

    1. Cream together.
    2. Mix dry ingredients together and add
    3. Add to eggs and molasses and beat until fluffy.
    4. Mix well.
    5. Add flour, salt, baking soda and spices
    6. Form balls, roll into granulated sugar; flatten lightly.
    7. Bake at 300-325 for 12-15 minutes.
    8. Optional: dip half into melted white chocolate.

    🍪 More Amish Cookie Recipes

    Amish Triple Treat Cookies

    Brown Sugar Chocolate Chip Cookies

    Perfect Peanut Butter Cookies

    Funeral Cookies

    🖨️Full Recipe

    Old-Fashioned Amish Molasses Cookies

    Old-Fashioned Amish Molasses Cookies

    A delicious holiday tradition. This cookie has the right amount of molasses, ginger, and cloves to give the palette a swirl of Christmas flavors. You can also dip these in melted white chocolate or spread a lemon frosting on top. Or just enjoy them plain, they are the perfect way to celebrate the Christmas season!
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine American, Amish

    Ingredients
      

    • 1 ½ cup butter
    • 3 cups sugar
    • 6 eggs
    • 3 cups molasses
    • 12 cups flour
    • 1 ½ tsp salt
    • 2 tablespoons baking soda
    • 1 tablespoons cinnamon
    • 1 tablespoon cloves
    • 2 tablespoons ginger

    Instructions
     

    • Cream together butter and sugar.
    • Mix dry ingredients together and add to butter and sugar.
    • Add to eggs and molasses and beat until fluffy.
    • Mix well.
    • Add flour, salt, baking soda and spices
    • Form balls, roll into granulated sugar; flatten lightly.
    • Bake at 300-325 for 12-15 minutes. Optional: dip half into melted white chocolate.
    Tried this recipe?Let us know how it was!
    « Yoder's Old-Fashioned Amish Turtle Candies
    Authentic Amish Rivel Soup »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Gay E Semanko

      December 01, 2022 at 1:39 pm

      This looks like it makes a lot. Any idea how many?

      Reply
      • Kevin Williams

        December 02, 2022 at 9:52 am

        This makes about six dozen, it is a large recipe, feel free to halve it and then halve again if needed!

        Reply
    2. ROBERTA HENDRICKS

      December 01, 2022 at 10:36 pm

      12 CUPS OF FLOUR WOW, CAN YOU CUT THIS RECIPE IN HALF

      Reply
      • Kevin Williams

        December 02, 2022 at 9:52 am

        This makes about six dozen, it is a large recipe, feel free to halve it and then halve again if needed!

        Reply
    3. Cynthia Bliss

      December 02, 2022 at 12:21 am

      How many cookies does this make? You use 12 cups of flour.

      Reply
      • Kevin Williams

        December 02, 2022 at 9:51 am

        This makes about six dozen, it is a large recipe, feel free to halve it and then halve again if needed!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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