Servings: 24 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
There’s nothing I love better than hearing the stories behind your favourite molasses recipes. It takes me back to my own childhood kitchen and makes me feel welcomed into your home. This recipe for Katie’s Fat molasses cookies came from Leone Campbell, who recalled the day 48 years ago that she first tasted them.
Here is Leone’s story:
“Reading through my recipe box I came across my recipe for molasses cookies that I have been baking for over 48 years. As a young woman I had walked over to visit my older aunt and as I entered the house was delightfully welcomed by the smell of molasses. Her housekeeper, Katie, had just taken a pan of cookies from the oven. I was invited to sit for a cup of tea and a “fat molasses cookie”. I immediately asked for the recipe and “Katie” happily shared it with me.
Forty eight years later it is still my family’s favorite and has been present on many car trips as we travelled through the Maritimes visiting family and friends. Our travel snack has always been fat molasses cookies and cheese—never McDonald’s!!! Now my grandchildren are baking and eating them using the same recipe and silently thanking “Katie” and Crosby’s.”
The texture of these cookies is lovely and light, almost a little biscuit like. And they’re not too sweet. Yes, great with a slice of cheese or on their own. Take care not to roll them too thin (for me that meant keeping the dough twice as thick as usual). That’s the key to the addictive texture. And I suppose why they’re called “fat” cookies.
I made big fat rounds and my daughter (she’s 9) used her half of the dough to make Halloween cut-out cookies for the kids in our neighbourhood .
Katie’s Fat Molasses Cookies
A molasses memory from Leone Campbell
- 4 3/4 cups of flour
- 2 teaspoons baking soda
- 3 teaspoons ginger or cinnamon
- 1 cup butter, room temperature
- 1 cup brown sugar
- 2 eggs
- 1/3 cup milk
- 1 cup Crosby’s Fancy Molasses
- In a large bowl cream the butter, sugar and eggs.
- In another bowl combine dry ingredients.
- Add dry to creamed mixture, alternating with molasses and milk.
- Roll or pat out on a lightly floured surface, keeping the dough thick (up to 1 cm).
- Cut in favourite shapes.
- Bake 375 degrees for 10 to 15 minutes (watch closely after 10 minutes)
These freeze beautifully, if they last that long.
What’s your family’s favourite cookie recipe?
One more thing…
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