Chocolate chip cookies have a well-deserved reputation as an “All American Classic,” but if you’re planning to put out a cookie plate this Fourth of July, try making these sweet molasses cookies, a treat that comes straight from our colonial ancestors.
Back in those days, sugar was a rare and expensive commodity, especially in the northern colonies where sugar cane didn’t grow. For sweetening, settlers often used honey or maple syrup - sugar had to be shipped from the Caribbean in blocks. The other option was to purchase a cheaper alternative: molasses, a thick, syrupy by-product of sugar.
By itself, molasses has a strong, smoky flavor. As your kids connect with our history, invite them to stick a fingertip into a small bowl of it, and give it a try. Don't be surprised if they find it a bit strange at first! But once they try these molasses cookies, they will definitely become fans. Even the most notorious of picky eaters will love these cookies and ask for more!
What You Need:
- ½ cup butter (1 stick), softened
- ½ cup white sugar
- 1 egg
- ½ cup molasses
- ½ cup buttermilk (psst: you can substitute 5 tablespoons yogurt plus 3 tablespoons milk)
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- Pinch of ground cloves
- ¼ cup of white sugar, in a small dish (for dipping cookie batter)