Soft Molasses & Buttermilk Spice Cookies
This is a recipe from my great, great-grandmother via my mother, with a couple changes of hers, then a couple of mine. This is actually one quarter of the original recipe and makes a nice dozen cookies. I use the same recipe every year to roll out for ginger bread men as well.
Ingredients
- ¼ cup butter
- ¼ cup brown sugar
- ¼ cup molasses
- ¼ teaspoon salt
- ¼ cup buttermilk
- ½ teaspoons baking soda
- ¾ teaspoons cinnamon
- ¾ teaspoons ginger
- 1 ½ cups flour (wheat or gluten free)
Directions
- Cream the butter and sugar together.
- Mix in the molasses.
- Stir in the buttermilk, salt, cinnamon, and ginger.
- Measure in the flour and baking soda then stir.
- Dump out onto a piece of parchment paper or plastic wrap.
- Form into a log and roll up then twist the ends.
- Refrigerate for at least an hour. (You can refrigerate overnight, or even freeze for a month or so before using.)
- Preheat oven to 350.
- Prepare a pan with parchment paper or non-stick cooking spray.
- Slice roll of cookie dough into 12 equal portions and lay out on a prepared pan.
- Bake for 12 to 14 minutes.
- Cool and enjoy. (Note: the gluten free flour may make them a little drier but they will soften up overnight in a container.)
Melora Johnson's Muse 
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