This is a print preview of "Uncle Amos' Molasses Cookies" recipe.

Uncle Amos' Molasses Cookies Recipe
by Amos Miller

Uncle Amos' Molasses Cookies

This is an old stand-by, perfect for the holidays, for winter, for enjoying with a glass of milk, or hot coffee, tea or cocoa.

The beautiful thing is that these cookies get better everyday - if you can stand to have them around without consuming them!

This is a make-the-dough-one-day and bake-the-cookies-the-next project, so allow 2 days to produce these beauties.

You may decorate these cookies with a frosting or sugar sprinkles - but we like 'as is'.

Rating: 5/5
Avg. 5/5 4 votes
Prep time: United States American
Cook time: Servings: 48 cookies


  • 1 C lard (or your preferred shortening)
  • 1 C baking molasses (or your molasses on hand)
  • 3 eggs (room temperature)
  • 3/4 C light brown sugar
  • 4-1/2 C flour (GF works great - as well as all purpose)
  • 1 tsp baking powder
  • 2 tsp baking soda (watch your expirations on these two)
  • 1 tsp nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp granulated orange peel (you can also use fresh orange, finely zested, about 1Tbs)
  • 1 tsp sea salt


  1. Combine the shortening, molasses, orange peel, and sugar in a saucepan and bring to a boil, stirring occasionally. Remove from heat and allow to cool
  2. Measure your spices and salt and powders into a dish
  3. Measure 4-1/2 C flour and sift into a large bowl
  4. Add the spices and powders to the sifted flour and whisk together
  5. Sift the dry ingredients a second time
  6. When the molasses mixture has cooled and the eggs are room temp, pour the molasses into a large mixing bowl, adding the eggs, one at a time, beat on low or use a whisk wooded spoon to combine well
  7. Slowly add the flour mixture and mix until just blended. No overmixing allowed
  8. Butter a separate bowl and turn out the cookie dough, which will appear to be a thick toffee, into the clean and greased bowl.
  9. Cover with cling wrap and refrigerate overnight
  11. Pre-heat the oven to 350^.
  12. Flour a board and your rolling pin
  13. pinch off a fist-sized piece of dough and gently press it out, then roll the ball to 1/4" thick
  14. cut the cookies with whatever shape you want, place the cookies on aparchment paper-lined baking sheet
  15. Bake to 10-12 minutes, untill crisp
  16. allow to cool 15 minutes before racking the cookies
  17. When completely cooled, you can serve them, plate them or tin them.