Helen’s Molasses Cookies
Helen’s Molasses Cookies is an old family recipe from over 100 years ago. Good enough for me! If you like old family recipes, try this cookie recipe.
Here’s another old family recipe for you to try. Helen’s Molasses Cookies recipe is close to 100 years old. That being said, here’s what I have learned from old family recipes.
Some are great but most of them are not. I think it’s because of the ingredients and the methods to used to use.
Just like everything, things have progressed over the past century. I’m sure this recipe was the bomb back in the day but nowadays we do things differently.
That being said, this recipe has lasted the test of time. I made it and ate it and if it was not up to my strict standards, this cookie recipe would never have been published.
I’m not sure when my obsession with Molasses Cookies started. Not sure I actually care to know either. I love the flavor of molasses cookies especially when they are soft.
While these cookies are not as soft & moist as my signature Molasses Cookies, they are really delicious.
Ingredient Substitution
I often get asked what a good substitute for molasses would be. Not sure if it’s because they don’t have any on hand or simply don’t like the flavor.
You have a few options as far as substitutes go: dark corn syrup, maple syrup, honey or even some dark brown sugar with a little water added to it.
Remember that substituting for one of these ingredients will alter the overall flavor of this recipe.
Gather your Ingredients
You will need the following ingredients to make this Molasses Cookies recipe (see recipe card for quantities): Canola Oil, Molasses, White Sugar, Eggs, Baking Soda, Water, All Purpose Flour, Salt, Cream of Tartar, Ground Ginger, Ground Cinnamon and Ground Cloves.
How to Make Molasses Cookies
- In a large mixing bowl, mix canola oil, molasses, white sugar and beaten egg.
- Dissolve 4 teaspoons of baking soda in the hot water. Add the water mixture to the molasses mixture.
- Add the remaining ingredients and mix well. Wrap the bowl with plastic wrap and let chill in the refrigerator overnight.
- Remove the cookie dough from the refrigerator 1 hour before you plan on baking the cookies.
- Preheat the oven to 350°F.
- Place 2 generous tablespoons of cookie dough on a greased or parchment-lined baking sheet leaving enough room for the cookies to expand. Gently press down the dough with the palm of your hand.
- Alternatively, roll the dough out and use cookie cutters to shape cookies. Place on a greased or parchment-lined baking sheet.
- Bake the cookies for 10-13 minutes or until a toothpick comes out clean.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Helen’s Molasses Cookies
Equipment
- Bowl for Mixing
- Baking Sheet
- Wire Rack
Ingredients
- 1 Cup Canola Oil
- 1 Cup Molasses
- 1 Cup White Sugar
- 1 Egg, beaten
- 4 Tsp Baking Soda
- ⅔ Water, hot
- 5 Cups All Purpose Flour
- 1 Tsp Salt
- 1 ½ Tsp Cream of Tartar
- 1 ½ Tsp Ground Ginger
- ½ Tsp Ground Cinnamon
- ½ Tsp Ground Cloves
Instructions
- In a large mixing bowl, mix canola oil, molasses, white sugar and beaten egg.
- Dissolve 4 teaspoons of baking soda in the hot water. Add the water mixture to the molasses mixture.
- Add the remaining ingredients and mix well. Wrap the bowl with plastic wrap and let chill in the refrigerator overnight.
- Remove the cookie dough from the refrigerator 1 hour before you plan on baking the cookies.
- Preheat the oven to 350°F.
- Place 2 generous tablespoons of cookie dough on a greased or parchment-lined baking sheet leaving enough room for the cookies to expand. Gently press down the dough with the palm of your hand.
- Alternatively, roll the dough out and use cookie cutters to shape cookies. Place on a greased or parchment-lined baking sheet.
- Bake the cookies for 10-13 minutes or until toothpick comes out clean.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This recipe is an old but fantastic recipe. I have made it several times with the same results. A keeper in my house.