Servings: 4-5 dozen serving(s)
Prep time: 60 minutes
Total time: 120 minutes
Cooking time: 60 minutes
Easy soft molasses cookies suit any time of year.
This easy soft molasses cookies recipe is from the new cookbook, Pantry & Palate, by writer Simon Thibault. It’s a cookbook filled with old-fashioned East Coast recipes that celebrate his Acadian roots. These are recipes that he grew up with, gathered from family members and from the Acadian community in Nova Scotia where his family is from.
Molasses was a staple in Acadian households. It was always easy to come by and was (is) suited to sweet and savoury dishes. (My grandfather, an Acadian originally from Prince Edward Island, practically considered molasses its own food group, it was so essential to his diet.)
The recipes may be old time but they’re not out dated.
Pantry & Palate is an exploration of history through food. And while some recipes are not every day fare (pickled pig’s head, for example) most are perfectly suited to today’s kitchen
From chicken fricot (chicken vegetable stew) to potato pancakes, scalloped cabbage, apple cake, gingerbread and apple pie, the book is filled with everyday recipes, family-favourite sorts of recipes.
Now is your chance to try more recipe from Pantry & Palate. Courtesy of Nimbus Publishing Ltd. we’re giving away a copy of the book.
About Simon’s easy soft molasses cookies:
This is an old fashioned soft molasses cookie recipe, made with lard. To ensure they’re tender, take care not to over-bake them. They only cook for about 8 minutes, and they might not seem cooked at that point but they’ll set once cooled. These bake in a hot oven (375 F) so the bottoms can burn easily if you leave them in too long. They’re equally wonderful baked plain or rolled in sugar.
Easy Soft Molasses Cookies Recipe
- 1 cup sugar
- ¾ cup lard
- 1 cup Crosby’s Fancy Molasses
- 1 tsp. ginger
- 4 cups flour
- 2 tsp. baking soda
- ¼ tsp. salt
- Sugar for rolling (optional)
- In a large bowl, beat together the sugar and lard until the sugar is no longer grainy. Beat in the molasses then the ginger.
- In a medium bowl, sift the flour, baking soda and salt. Add to the sugar mixture and stir until just combined.
- Refrigerate for an hour or overnight.
- Preheat the oven to 375 F.
- Line a baking sheet with parchment paper.
- Drop the dough by heaping tablespoonful (or a medium cookie scoop). Flatten gently with a fork. (or you can roll dough in balls & dip in sugar)
- Bake for 8 minutes (Take care not to over bake these cookies. You want them to be tender.)
If you love soft molasses cookies try our recipe for Aunt Marcia’s Soft Molasses Thumbprint Cookies.