When I was little, I loved when Mom would read me the (in hindsight, rather gruesome) story of Little Red Riding Hood.
I loved hearing all about her red hooded cape and how she walked through the forest on her way to Grandma’s house. However, my favourite part of that story was the basket filled with the thick molasses cookies that Red Riding Hood was taking to Grandma.
In my mind’s eye, I can still see mounds of thick molasses cookies tucked into a red and white gingham lined, round wicker basket.
While I am not sure of the recipe for those particular molasses cookies, this recipe is how I imagine those Thick Molasses Cookies were made.
Gather your ingredients before beginning. That way you are certain you have everything you will need.
Don’t overwork the dough or add too much flour. If you do, you may end up with a tough, dry cookie.
To prevent sticking, roll dough between two sheets of waxed paper or on a LIGHTLY floured work surface.
Sprinkle cut out cookies with sparkling (large grain) or regular white sugar.
- 1 cup vegetable oil
- 1 large egg
- 1 cup white sugar
- 1 cup molasses
- ½ cup milk
- 51/4 cups all-purpose flour
- 2 tsp. baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cloves
- *3-4 Tbsp. white sparkling or granulated sugar for sprinkling on cut out cookies.
- Preheat oven to 375 ° and line baking sheet with parchment paper.
- In a large bowl, beat oil, sugar and egg together. Add molasses, continue beating until well combined. Stir in milk.
- Sift all dry ingredients together and gradually add to bowl, mixing slowly until combined. Don't overmix.
- Divide dough into three or four balls.
- Working on a floured surface, or between layers of waxed paper, roll out each ball until 6mm (1/4") thick.
- Using a floured 5cm ( 2") round cookie cutter cut out cookies and transfer to baking sheet.
- Sprinkle each cookie with sparkling sugar and bake ~ 8min or just until set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.
- Repeat with remaining dough and it is okay to reroll scraps but try to be as gentle as possible.
In addition to eating these cookies warm from the oven, I also love that, unlike some cookies, these actually seem better the next day.
As always, if you have any questions at all, please feel free to ask and I will do my very best to answer.