molasses cookies with black cherry gelato

My mom’s cousin from Texas commented on my recent use of molasses: “A staple in every Hoosier’s kitchen!” On that note, I hereby declare a week of molasses recipe-sharing at cozywalls.com. These cookies come by way of my Great-Grandmother’s Sister-in-Law, Aunt Velma. Though I never knew her, I cannot mistake the smell of these cookies baking in the oven: the combination of cloves and molasses warms the soul.

When I was little, my mom would let me roll the dough balls in a bowl of sugar before placing them on the cookie sheet. For this batch I used some pretty big sparkle sugar, and the added crunch and shimmer was a delightful result (don’t be fooled by the crunch though, these cookies are also soft-middled). Usually paired with a glass of milk or mug of tea, this week at the store there was a bargain on black cherry gelato. Together with that blackstrap molasses cookie, the gelato was transformed into a black forest trifle of molasses sorts. I like to think of it as Blackstrap Forest.

Aunt Velma’s Molasses Cookies

Preheat Oven to 375-degrees

Mix together:
3/4 cups shortening
1 cup packed brown sugar
1 egg
1/4 cup molasses
1.5 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cloves
1 teaspoon ginger
1 teaspoon cinnamon
about 2 cups flour

Roll in balls “the size of walnuts” and dip in sugar. Bake 8-10 minutes.

49 thoughts on “molasses cookies with black cherry gelato

      1. I need to taste those! I like Double Dark Chocolate & Mediterranean Mint quite a bit…

    1. so much yumminess. I called it a trifle rather than an ice cream sandwich, because I ended up using a spoon to finish the dish πŸ™‚

  1. Do you use actual blackstrap molasses or medium or mild molasses in the recipe? You mentioned blackstrap in your post, so I was just curious.

  2. Oh, I just ate a couple of these delicious cookies courtesy of your wonderful mother. She is so, so thoughtful! Bob, my hubby, loved them too! He compared them to his all-time favorite molasses cookies that his grandma used to make. Thanks for sharing! By the way, I’m loving your blog!!

  3. My Uncle Steve used to send me batches when I was at IU. I looove molasses cookies. I am going to get some big sparkle sugar to use it looks so cool! We always had Brear Rabbit molasses.

    1. that’s the kind we used to get too! I am sure that is why I always think of that story with the Tar Baby when I start to pour the molasses in the measuring cup.

    1. I love cherries too! I hope you enjoy the cookie recipe. I was looking at them the other day thinking, it’s like Christmas in May.

  4. Just successfully made these cookies for a Mother’s Day brunch at my parents’ house! It is the perfect level of sweetness, which makes it a terrific pairing with (I’m assuming) just about any type of ice-cream or gelato. We had a choice of either cappucino or chocolate hazelnut gelato this afternoon. Both tasted wonderfully with the cookies! All thanks to you, Amy! And your Aunt Velma, of course! πŸ™‚

    1. Jessica, that’s super news! I am going to have to make some more, just to go along with cappuccino gelato – that sounds gooood. I hope that you will enjoy the recipe for years to come πŸ™‚

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