Spicy Molasses Cookies

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“The aroma of warm spices, sweet molasses, and a touch of cinnamon is guaranteed to have everyone gather around to enjoy a warm cookie or two.

This recipe was one of my mom’s, Jeanne’s, favorites as you can tell by the well-worn recipe card. She traditionally made these cookies in the late summer as the evenings cooled and the leaves started to change color.

There is something so comforting about family recipes and the stories and memories they bring to mind. Preserving a loved one’s handwriting, whose no longer with us, is a way to keep the cherished treasures for generations to come.”

Whatcha Need

• 1/2 cup raisins; chopped

• 1 cup unsalted butter (replaces shortening)

• 1 1/2 cup light brown wugar

• 1/4 cup light molasses

• 3 large eggs

• 3 1/2 cups flour

• 1/2 teaspoon salt

• 1 teaspoon baking soda

• 1 cup apple; chopped

• 1 cup almonds; chopped (optional)

• 3 teaspoons saigon cinnamon

• 1/4 teaspoon ground cloves

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground allspice

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How It’s Made

1. Preheat oven to 350.

2. Mix raisins, apple, nuts (optional), softened butter, brown sugar, and molasses in a mixing bowl.

3. Crack eggs into small bowl and then into mixture stirring to incorporate.

4. Sift separately the flour, salt, and baking soda. Add into wet ingredients and stir to blend.

5. Add in spices of cinnamon, cloves, nutmeg, and allspice. Stir until well incorporated.

6. Drop by tablespoon or small ice cream scoop onto Silpat lined baking sheet.

7. Bake 12 to 15 minutes until golden brown, but still soft to touch. Remove and cool before enjoying.