“Mom’s” Molasses Cookies

Where I live, the summers get very hot. And when I say very, I mean you can’t even walk outside your front door without starting to sweat. It’s bad.

July is pretty bad when it comes to heat because we get a lot of humidity. But as my memory serves me right, August isn’t too bad in terms of heat.

And these past 2 days, the weather is legit like Autumn weather…. and I’M LOVING IT!

So what better way to welcome the Autumn season … (30 days early) then to make Ginger Molasses Cookies!



(yields 5 dozen)

  • 3/4 cup shortening
  • 1-1/4 cup sugar, divided
  • 1 egg
  • 1/4 cup molasses
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg


  1. In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg: gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour. (That part sucks, I know.)
  2. Roll into 1-1/4 in. balls; roll in remaining sugar. Place 2 in. apart on greased baking sheets.
  3. Bake at 350 for 10-14 minutes or until tops crack and edges are slightly firm. Remove to wire racks to cool.
  4. Now enjoy these cookies in a comfy sweater and pretend there are falling, colourful leaves outside your window!


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