My Aunt Gertie’s Molasses Cookies

When I was a child, my grandmother would take us to visit her sister, my great aunt.  She lived in a small town, about an hour’s drive outside the city.  Aunt Gertie was stocky and had a long salt and pepper braid that she coiled and pinned neatly at the back of her head.  Without fail, she had fresh, home-made molasses cookies ready for us to eat when we arrived.  Neither my mother, nor my grandmother baked much, so this was a real treat for a bunch of hungry kids.  These tasty cookies were firm on the outside and chewy on the inside. Oh so good.

My Aunt Gertie died when I was a teenager.  There were no more home-made molasses cookies after that. When I was a young bride, I asked my grandmother if she knew the recipe.  Not only did she send me the recipe, but the actual handwritten one my aunt had given her.  Years later I realized that having the actual handwritten recipe was a treasure. Of course, by this time it had cookie batter and grease stains on it. I finally copied it and put the original away.  I estimate Aunt Gertie’s molasses crinkle recipe to be over 90 years old.

I began making them for my new husband and then my children. On occasion, my mother would ask for them and I would make her a batch and put them in the mail.  This simple cookie has been my most requested over the last three and a half decades.  I plan to continue making them for my grandchildren, sharing the story of my Great Aunt Gertie.   My children never met my Aunt but they have a memory of her because of a delicious cookie she baked for me fifty years ago.

My Aunt Gertie has been and will continue to be, fondly remembered for her love, kindness and molasses cookies.

Aunt Gertie’s Molasses Crinklesmolasses-recipe

Bake 375 degrees

Mix together :

  • ¾ c. shortening
  • 1 c. brown sugar
  • 1 egg
  • ¼ c. molasses

Then stir in:

  • 2 ¼ c. flour
  • 2 tsp. baking soda
  • ½ tsp. cloves
  • 1 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. salt

Mix thoroughly, then chill the dough for about an hour.  Roll into balls the size of walnuts.  Dip one side in white sugar and place sugar side up on a greased or parchment covered cookie sheet.  Bake 8-10 minutes.  The cookies should be set but not hard.   Let them cool for a minute or two and then remove to a cooling rack.  After they have cooled – store the cookies in a sealed container – if you have any left.  My Aunt Gertie kept them in an old fashioned Rooster cookie jar on a kitchen shelf.   🙂

rotated-aunt-gertie

 

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