Since memories are tied to our senses one of my favorite was of my Grandmother and her big soft molasses cookies she served at her house. My sister and I would race inside for and afternoon snack and my Grandmother would pour us a glass of cold milk and pull out an old Christmas tin from her refrigerator filled with perfectly shaped flower molasses cookies sprinkled with sugar. I remember thinking about her rolling out the dough in preparation of our visit, cutting each one out with a flower cookie cutter, baking them and letting their cinnamon/clove fragrance fill her house. A few years later my idyllic image was broken when I realized they were none other then Archway’s Molasses cookies that she pulled out of package before we arrived.
My sister and I with my Grandmother
Nonetheless I enjoyed the memory of sharing those deliciously soft cookies and have since looked for an opportunity to recreate it. I checked our local grocery store and they don’t carry that brand however I have stumbled across a recipe from allrecipes that is darn close.
Recipe Source: Big Soft Ginger Cookies by AMY1028
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
- Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
- Serve warm or from tin in the refrigerator with a tall glass of milk.