Grandma Jean’s Molasses Cookies
4 Dozen Molasses Cookies Baked!
Every year I bake my Grandma Jean's Molasses Cookies using a recipe written by her own hand in beautiful cursive. The aroma fills my house and brings back lots of sweet memories.
I wish you could have met my Grandma Jean. She was an awesome woman. Loved Jesus, which shined through everything she did and said. She was strong and confident, yet so approachable and so caring. Baking her recipe makes me smile as well as miss her and my Grandpa Frank a lot.
I have never shared her recipe online before. Only with those who personally request it. But this year I decided to share it. So, if you choose to bake this recipe, know that it comes from a legacy of two God-loving people who loved Jesus, their family, and people with all their hearts. They were married for over 60 years and devoted their lives to sharing the love of Jesus and what this Christmas season is really all about. I am grateful for their legacy, and also grateful for this handwritten recipe card.
Grandma Jean’s Molasses Cookies
3/4 cup real butter
3/4 cup shortening (all butter will make the cookies melt and they will not hold together)
1/2 cup molasses (I use Grandma’s Molasses)
2 cups sugar
2 eggs (beaten)
4 cups flour
4 teaspoon baking soda
1 teaspoon cloves
1 teaspoon ginger
2 teaspoon cinnamon
1 teaspoon salt
In a small sauce pan, melt butter and shortening. In mixing bowl combine sugar, molasses, and 2 eggs. Once the butter and shortening have melted, let cool slightly, then slowly drizzle the butter/shortening mixture with the sugar, molasses and eggs with mixer on medium low. Once combined, add dry ingredients mixing until combined.
Cover dough or place in airtight container and refrigerate for a minimum of 3 hours or over night before baking.
On baking day, preheat oven to 350 degrees. Spoon a tablespoon size amount of dough into your hand and role it into ball. Balls should be approximately 1 inches in size. Dip one side of the dough ball into sugar and place on non-greased cookie sheet. Bake for 10-12 minutes. DO NOT OVER BAKE. Let cookies cook on the cookie sheet for 2-3 minutes before transferring to a cooling rack. Once cool, store in an airtight container and enjoy! Recipe bakes approximately 4 dozen cookies.
