Mrs. Suszczynski’s Molasses Cookies

Fall weather makes me nostalgic. I’ve been looking through old photographs of our family recently, smiling at faces smiling at me through the years. Classic movies sound like a good idea for the longer nights, and foods that have comforted us over the years start reappearing on our table. These molasses cookies have sweetened our family’s fall days for over thirty years now. The spiced aroma wafting from the oven as they bake will always win me over much more than any modern day pumpkin spice latte.

I found this recipe in the Los Angeles Times way back in 1987 and, as was my habit then, clipped it from the Food Section and tucked it away. It has resided in my recipe box ever since, pulled out periodically to make a batch or two as a special treat. The recipe was contributed to the Times‘ “My Best Recipe” feature by Mrs. Jerry Suszczynski, who said she had memories of eating the cookies as a child. She wrote, “I could hardly wait to grab a glass of milk and have a few. You may want to double the recipe, they go quick.”

The recipe has very simple ingredients and easy preparation steps. It’s old-fashioned, and that is what makes it wonderful.  No high tech appliances are required, yet the flavors packed into each cookie are extraordinary.

Making the cookie dough

A spatula and a large bowl was all I needed to get the batter mixed together. After melting vegetable shortening, I combined it with sugar and molasses, then incorporated an egg. The flour mixture, spiced with ground cloves, ginger, and cinnamon went in next. I let the dough rest in the refrigerator for about an hour before moving on to make the cookies.

Getting ready to bake

I shaped the chilled dough into balls that I rolled in sugar before placing them on the baking sheet.

As they baked, the warm smells of spices filled the house.

When the cookies emerged from the oven, their crackly surfaces shone with a few sparkles.

It was time to get the glass of milk ready.

Mrs. Suszczynski’s Molasses Cookies

Sunnyside Cook

Dawn Dobie

Old-fashioned cookies kissed with molasses and warm spices.

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Prep Time 1 hour hr 15 minutes mins

Cook Time 12 minutes mins

Servings 36 cookies

Ingredients

  

For the cookie dough

• 3/4 cup vegetable shortening
• 1 cup granulated sugar
• 1/4 cup molasses
• 1 egg beaten
• 2 teaspoons baking soda
• 2 cups flour
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1 teaspoon ground cinnamon

To coat the shaped dough

• 1/2 cup granulated sugar

Instructions

 

For the cookie dough

• Melt shortening in small pan over low heat on stovetop. Transfer melted shortening to large bowl. (Or place in glass bowl and microwave for 30 seconds 2-3 times, stirring between each time, until all solids disappear.)
• Stir in sugar and molasses, blending well. Add egg to mixture, beating very well.
• Combine flour, baking soda, cloves, ginger, and cinnamon in a small bowl and mix to combine. Add the flour mixture to the molasses batter in three parts, stirring to make sure it is well blended after each addition.
• Cover dough and chill for an hour or more.

To shape and bake the cookies

• Preheat oven to 375 degrees F.
• Line cookie sheet(s) with parchment paper. (Or grease cookie sheets.)
• Place 1/2 cup of granulated sugar in shallow, wide bowl.
• Scoop out portions of dough and roll into the size of small walnuts. Roll each ball in sugar.
• Place balls on parchment-lined cookie sheet about two to three inches apart. About a dozen should fit on a large cookie sheet.
• Bake at 375 degrees for 10-12 minutes.
• Cool cookies on the sheet pan for 2 minutes before removing to cooling rack.

Notes

Recipe from Mrs. Jerry Suszczynski first published in "My Best Recipe" in the Los Angeles Times (1987).