Mama's Molasses Cookies
My mama used to make the best molasses cookies around Christmastime. They were my favorites—even better than the cut-out sugar cookies we used to decorate.
"The secret," my mama taught me, was “putting as much of your love in them as you have for the people you’re making them for." I remember her words every time I begin baking in the kitchen.
Passing down this recipe to my daughter, Ruthie, was a very special moment. Just as my mama taught me her baking secrets, I am now teaching Ruthie. The words might not mean much to her now, but I know in time they will be there for her when she bakes her own family one day.
- 1 cup sugar
- 4 tsp ground ginger
- 1 cup brown sugar
- 2 teaspoon ground cinnamon
- 3 sticks softened butter
- 1 tsp ground cloves
- 2 large eggs
- 2 tsp baking soda
- ¾ cup sour cream
- ½ teaspoon salt
- 1/2 cup mild-flavor molasses
- 4 ½ cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Powdered sugar (optional)
- 1 cup chopped pecans (optional)
- Preheat the oven to 375 degrees and gather the ingredients.
- Cream together the shortening and sugar until they form peaks around the top.
- Add the eggs, molasses, and sour cream. Mix them together with the creamed mixture until well blended.
- In a separate bowl, whisk together the dry ingredients, and then slowly add the dry mixture to the wet mixture, until well blended.
- Fold in the pecans.
- Make 2-inch balls and place them 2 1/2 inches apart on an ungreased cookie sheet.
- Bake for 13-15 minutes.
- Cool on wire rack. Sprinkle them with powdered sugar if desired.