Authentic Molasses Cookies
by Charlie Burke - Food Writer for The Heart of New England
Molasses has been a popular ingredient in New England cooking since at least the nineteenth century. Clipper ships brought cane sugar to New England from Caribbean islands, and rum and molasses were manufactured here. A bizarre disaster occurred long ago in Boston's North End when a huge molasses storage tank ruptured resulting in many deaths.
My wife was given this recipe and told it was quite old; the results are anything but a disaster! Wafer thin and crisp, these are like no other molasses cookie we've ever had. The dough stores well in the refrigerator and can be sliced and cooked in minutes. The best molasses we've ever had is sold at The Old Country Store at Moultonborough Corner in Moultonborough, New Hampshire which boasts of being a country store since 1781.
1 cup molasses
1/2 pound butter
2 teaspoons baking soda
1 cup sugar
1/4 cup hot water
4 cups flour
2 teaspoon salt
1-1/2 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
2 teaspoons cinnamon
Heat the molasses to a boil. Remove from heat and add butter, stirring until melted. Place the sugar in a deep bowl and add soda to the hot water; pour water into the molasses. Pour the molasses mixture into the bowl of sugar and thoroughly mix. Add spices, flour and salt and mix with molasses and sugar. Pour into a loaf pan lined with parchment paper or waxed paper and refrigerate.
Preheat oven to 325. Cut dough as thin as possible and bake on a non-stick surface or a greased sheet for 15 minutes. Cool on a rack as soon as done. They will be great for the holidays, and we're betting they'll be a family favorite.
Note: About the author: An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer's Market Association (www.nhfma.org) and helps run the Sanbornton Farmers' Market. His column & recipes appear weekly in The Heart of New England's newsletter... get a free subscription by sending a blank email to:mailto:heartofnewengland-subscribe@yahoogroups.com or visit www.TheHeartofNewEngland.com.
Reviews of Authentic Molasses Cookies:
1-5 of 7 reviews Next >>
Robin in Sweden Mar 18, 2008
Would make this again.
Very good cookie me and my mum made them. I would deffintly make them again.
Julie in Philadelphia, PA Dec 24, 2007
Would make this again.
These were great fun to make and delicious. We like them soft and chewy, so prefer to cut them thick and bake for about 11 minutes. The bubbling brew when the baking soda-water was added was exciting for the younger bakers.
Emilie in Québec city, Canada Dec 3, 2007
Would make this again.
These are really good, everyone enjoyed them.
Heidi Nov 30, 2007
Would make this again.
This is the best molasses cookie recipe ever! I made two batches last year and came back again to find the recipe, I am so glad I found it. These are the best dipped in milk or coffee.
Barb in Plymouth, MI Nov 16, 2007
Would make this again.
I wasn't sure how long to refrigerate the dough, so I left it overnight. I found the cookies too crisp, more like a biscotti, so will back off the cooking time to about 11 minutes next time. Otherwise, they are great (but a little messy to prepare). I will keep making them because they are identical to the ones my daughter-in-law's beloved grandmother used to make. That's good enough for me!
