Nana Ivy’s molasses cookies

Jeanne here …

Sometimes, when a family recipe is passed down for more than 80 years, it’s not the job of a new daughter-in-law to fiddle with it – even if she is a bit of a health nut and goes a little wide-eyed at the amount of sugar and molasses and white flour!

No.

Her job is not to mess with it.

Her job is to appreciate the family history, put on the Christmas carols, invite the new sister-in-law and niece-by-marriage over for an afternoon, measure meticulously, and smile and laugh the whole time … live in the moment, and love it.

goofy sammy
the beautiful Samantha …She used to call me her “qu-aunt” … I think I like not being “quasi” anymore … she’s one of my favorite people in my new family 🙂

I’ll say this … these things are dang tasty. Wow.

molasses cookie

And this recipe makes about 60 cookies.

Can I get an Woohoo!?!

how on earth I left milk out of this picture ... ah well ... these are the ingredients ... plus milk.
how on earth I left milk out of this picture … ah well … these are the ingredients … plus milk.

INGREDIENTS:

  • 2 cups sugar (yes … 2 cups … I bet they would still be delicious with 1 cup … but I don’t know because I haven’t tried it)
  • 1 cup butter
  • 2 eggs
  • 1 cup molasses
  • 1 cup milk
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 6 cups flour
  • 1 cup raisins
  • 1 cup walnuts (chopped)

DIRECTIONS:

Preheat the oven to 350 degrees.

I would recommend using a mixer for this … we started doing it by hand, but …after the third ingredient we started to appreciate modern technology …and out came the kitchen aid!

Add in the eggs. Then the molasses and milk. Then the baking soda, baking powder, cinnamon and cloves.

Slowly add the flour. Then mix in the raisins and walnuts.

Place heaping spoonfuls on a greased baking sheet. Bake for 15 minutes.

Top with buttercream frosting (although I’m going to admit to loving these babies even without that addition).

And there you have it.

Happy baking!

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