Lol’s Lost Cookies

Molasses Cookies

Grandma Lol frosted the bottom of her molasses cookies. They were delicious!

Grandma Lol was a cute little lady. She was about 5 feet tall and had plenty of spunk. She told us stories of how her brother was the first one to have a motorcycle in the neighborhood (he was a police officer) and, she said with a twinkle in her eyes, he took her for rides on it. She always had a a fun story to make us laugh. If we asked her what she was making for supper, she generally replied, “Two mosquitoes baked in butter!”

Grandma Lol made the best molasses cookies. They were cake-like, and she frosted the bottoms of the cookies, which made them interesting and fun. But she never shared the recipe with her children or grandchildren, so when she died, the recipe was lost. For 25 years or so, we hungered for her cookies. Then one of the relatives found a recipe in an old-time cookbook. These cookies taste exactly like Grandma Lol’s Molasses Cookies!

Grandma Lol’s Molasses Cookies
Makes 7 1/2 dozen

Cookie Ingredients:
1 cup butter (softened)
1 cup brown sugar (packed)
2 eggs, 1 cup dark molasses
1 tsp. vanilla extract
4-1/2 cups all-purpose flour
1 T. ground ginger
1 T. ground cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 tsp. ground allspice
1 cup buttermilk

Frosting Ingredients:
1/4 cup shortening
1/4 cup butter, softened
1/4 tsp. vanilla extract
2 cups confectioner’s sugar
1/4 tsp. ground ginger
4 tsp. milk, colored sprinkes, optional

Molasses Cookies

Cool the cookies on brown paper bags or on a cooling rack

Cookie Directions:
In a large mixing bowl, cream the butter and brown sugar. Beat in eggs, molasses and vanilla. Combine the flour, ginger, cinnamon, baking soda, salt and allspice. Add to creamed mixture alternately with the buttermilk. Drop by teaspoonsfuls, 2 inches apart, onto greased baking sheets. Bake at 375 degrees for 7-9 minutes or until set. Remove and cool on wire racks or on brown paper bags.

Frosting Directions:
In a small mixing bowl, cream shortening and butter. Beat until light and fluffy. Spread over bottom of cookies. Decorate with spinkles, if desired. Store in an airtight container.

Why should you frost the bottom of the cookies? Because these cookies are cake-like and the bottoms are smooth and hard. If you frost the tops of the cookies, you will get crumbs in the frosting.


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About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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