Soft Molasses Ginger Cookies
When I find out that someone has their grandma’s or great-grandma’s recipe for anything, I want it. The recipes passed down through family are some of the best ones you could ever hope to make! My Great-Grandma’s recipe for Soft Molasses Ginger Cookies are my absolute favorite cookie recipe. If I had to live the rest of my life, eating only one cookie, this would be it.
Not only are these cookies fabulous tasting, but for me, they bring back fond memories of baking in the kitchen with my mama. Growing up, store bought cookies were not to be found in my house, other than the ones my dad used to sneak and buy. My mom always homemade her cookies. Luckily for me, she taught me how to bake. Although, she was very insistent that I never eat the raw dough for fear of getting sick. That lesson didn’t take though, because to this day, I will eat raw cookie dough like it’s the last thing left on Earth to feast on.
The original recipe calls for using golden raisins, but I think those taste like barf, so I substituted dried cranberries instead. However, if you like the taste of barf, please do use the golden raisins.
- 1 cup of sugar
- ¾ cup of butter
- 1 egg
- 1 teaspoon vanilla
- ¼ cup molasses
- 2 cups of flour
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup dried cranberries
- 1 cup chopped walnuts
- ½ sugar ~ for rolling cookies in
- Preheat oven 350 degrees.
- Cream together butter and sugar for 1 minute.
- Add egg and vanilla and mix for 1 minute.
- In a seperate bowl combine: flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add dry mixture to wet mixture and mix until well combined.
- Add walnuts and cranberries and mix until just combined.
- Roll dough into 1 inch balls and roll into bowl of sugar.
- Place on cookie sheet and bake for 8-10 minutes.
