Old-Fashioned Puffy Molasses Cookies
I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in their Rumford Complete Cookbook, first published in 1908 (though my copy is the 1948 edition, so I can’t say if this recipe is in the earlier editions).
PrintOld-Fashioned Puffy Molasses Cookies
Quick and easy molasses cookies–great for after school, dessert, or as a lunchbox treat!
- Prep Time: >10 Minutes
- Cook Time: 10-12 Minutes
- Total Time: 20 Minutes
- Yield: 4 Dozen
- Category: Baking
- Method: Baking
Ingredients
1 cup shortening
1 cup granulated sugar
2 large eggs, beaten
1/2 cup whole milk
1/2 cup molasses
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon baking soda
Instructions
Preheat your oven to 375 degrees
Using an electric mixer or a wooden spoon, cream together the shortening and sugar.
Add the eggs, then the milk, molasses, and the dry ingredients until all are blended together.
Drop by the teaspoonful onto cookie sheets lined with parchment paper. Give them a little room to spread–approximately 2 inches apart.
Bake at 375 degrees for 10-12 minutes, then move to a cooling rack until completely cool.
