The ultimate lunch box cookie: Pubnico Soft Molasses Cookies travel well and are filling, so are practical and delicious.
This is one of those classic old fashioned soft (but not too soft) molasses cookies. It’s the famous Pubnico cookie, also known as Long Johns, Moose Hunters, Fat Archies & Lumberjacks. They’re also quite similar to our recipe for Katie’s Fat Molasses Cookies.
Soft but sturdy molasses cookies have been around for a long time. They travel well and are filling so are as practical as they are delicious.
The first time I sampled Pubnico molasses cookies they were served with butter. And the combination worked. Although these cookies aren’t really low in sugar they aren’t overly sweet either so pair well with everything from a slice of cheddar to peanut butter.
These are meant to be a thicker cookie so take care not to roll them too thinly. The dough texture will vary depending on your flour. If it seems too soft to handle you can add up to an extra ¼ cup of flour. And you’ll use more flour when you roll them out.
Different versions of this cookie have different spice blends. Feel free to add extra ginger if you’d like them a little spicier.
When I sampled the cookies I didn’t get the recipe but fortunately it’s easy to find. This recipe was shared by Valerie from the blog A Canadian Foodie.
Pubnico Soft Molasses Cookies
Makes 2 ½ dozen large cookies
- 1 cup sugar
- 1 cup butter
- 1 cup Crosby’s Fancy Molasses
- 1 large egg, room temperature
- 4 1/2 cups all-purpose flour, spooned in
- 2 teaspoons baking soda
- 1 teaspoon each of ginger, cloves, cinnamon and salt
- 1/2 cup milk
- In a large bowl cream sugar and butter. Add molasses and egg and blend well.
- Combine dry ingredients and add to the creamed mixture, alternating with the milk.
- Scrape dough onto a lightly flowered surface and gather into a ball. Flatten into a disk, wrap in plastic and refrigerate for an hour or overnight. (Add up to ¼ cup additional flour if the dough is too soft to handle.)
- Preheat oven to 350 F and line a cookie sheet with parchment paper.
- On a lightly floured surface, roll dough to 1/4 inch thick and cut into rounds (or preferred shape).
- Place on prepared sheet, about 1 1/2 “ apart.
- Bake 12-15 minutes.