The Sunday Recipe: Soft Molasses & Buttermilk Spice Cookies

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

  1. Cream the butter and sugar together.
  2. Mix in the molasses.
  3. Stir in the buttermilk, salt, cinnamon, and ginger.
  4. Measure in the flour and baking soda then stir.
  5. Dump out onto a piece of parchment paper or plastic wrap.
  6. Form into a log and roll up then twist the ends.
  7. Refrigerate for at least an hour. (You can refrigerate overnight, or even freeze for a month or so before using.)
  8. Preheat oven to 350.
  9. Prepare a pan with parchment paper or non-stick cooking spray.
  10. Slice roll of cookie dough into 12 equal portions and lay out on a prepared pan.
  11. Bake for 12 to 14 minutes.
  12. Cool and enjoy. (Note: the gluten free flour may make them a little drier but they will soften up overnight in a container.)