writer's block at work

The Simplest Gooey Molasses Cookie
(with kitchen tips* from moi)

You can always tell how much I don’t want to be writing by how much I bake.

3/4 cup oil
1/4 cup molasses
1 cup brown sugar
1 egg
Measure the oil first, then pour it into a mixing bowl. In the same measuring cup, easure the molasses next; that way, it won’t stick to your measuring cup.*
Blend the first 4 ingredients together.
Then add
2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
½ teaspoon cloves
2 teaspoons ginger
2 teaspoons cinnamon
Mix well to form a thick, dark dough.
Drop by teaspoons into a dish of sugar (try to use the coarse turbinado variety) and roll to coat.*
Place on parchment lined cookie sheets. Make sure they’re far enough apart so they don’t turn into one giant molasses rectangle.* Duh.
Bake at 350 for 8-10 minutes. Let cool on the parchment, then store in an airtight container.
Good luck not eating the whole batch.

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0 Responses

  1. I want to try these – the Commander is extremely picky but I think he might just eat these – I Love to bake & cook but can only make things he’ll EAT !!! Ugggg !!!!

  2. I want to try these – the Commander is extremely picky but I think he might just eat these – I Love to bake & cook but can only make things he’ll EAT !!! Ugggg !!!!

  3. Everyone always raved about my Mom’s ginger cookies. Her recipe varies a little from yours:

    1 1/2 c soft shortening
    2 c brown sugar
    2 eggs
    1/2 c Briar Rabbit Molasses (green label).
    Mix shortening then add brn sugar and mix well, then add eggs and molasses mixing until well blended.

    Stir into 1st mixture:
    4 1/2 c flour (sift then measure)
    4 t soda
    1/2 t sal
    1/2 t cloves
    2 t cinnamon
    2 t ginger

    Chill dough.

    Form dough into small balls (size of a walnut) and roll top of ball in sugar, then sprinkle with a little water.

    Grease and flour cookie sheets.

    Bake at 350° 10 min, more or less or until bottom edge of cookie is light brown. DO NOT OVER BAKE.

    Mom was always adamant about the ‘green label’ Briar Rabbit. Unfortunately, haven’t been able to find that for several years. I’ve made these cookies using the molasses now available and will have to admit, they are not quite as good as I think the old ‘Green Label’ was much stronger in flavor.

    I’m going to give your recipe a try and see how we all like them. Thanks for sharing!

  4. Everyone always raved about my Mom’s ginger cookies. Her recipe varies a little from yours:
    1 1/2 c soft shortening
    2 c brown sugar
    2 eggs
    1/2 c Briar Rabbit Molasses (green label).
    Mix shortening then add brn sugar and mix well, then add eggs and molasses mixing until well blended.
    Stir into 1st mixture:
    4 1/2 c flour (sift then measure)
    4 t soda
    1/2 t sal
    1/2 t cloves
    2 t cinnamon
    2 t ginger
    Chill dough.
    Form dough into small balls (size of a walnut) and roll top of ball in sugar, then sprinkle with a little water.
    Grease and flour cookie sheets.
    Bake at 350° 10 min, more or less or until bottom edge of cookie is light brown. DO NOT OVER BAKE.
    Mom was always adamant about the ‘green label’ Briar Rabbit. Unfortunately, haven’t been able to find that for several years. I’ve made these cookies using the molasses now available and will have to admit, they are not quite as good as I think the old ‘Green Label’ was much stronger in flavor.
    I’m going to give your recipe a try and see how we all like them. Thanks for sharing!

  5. Oh my, I ran to Safeway (they have the Briar Rabbit molasses) to buy new molasses as mine had expired years ago, and baked these marvelous cookies. Yes, it was hard not to eat the whole batch! Thank you Susan, they taste just like my grannies!!

  6. Oh my, I ran to Safeway (they have the Briar Rabbit molasses) to buy new molasses as mine had expired years ago, and baked these marvelous cookies. Yes, it was hard not to eat the whole batch! Thank you Susan, they taste just like my grannies!!

  7. Yumm…except I’d be cutting back on the sugar if I made these. Don’t like anything too sweet, takes away from the individual flavours I think. 😉

  8. Yumm…except I’d be cutting back on the sugar if I made these. Don’t like anything too sweet, takes away from the individual flavours I think. 😉

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