My Mother often made Molasses Cookies while we were growing up. They are one of my Dad’s favourites and he enjoyed them slathered in butter. While I wasn’t a huge fan when I was younger, every once in a while I get a craving for them. This is a good cookie to make eggless as it has enough flour in the dough to prevent them from crumbling. My Mother’s recipe calls for shortening but this recipe has all butter in the dough as I try to bake with butter when I can. These are a soft cookie.

Molasses Cookies

Cream together:

• 1 cup softened butter
• 1/2 cup brown sugar
• 1/2 cup white sugar

Then add in and mix well:

• 1 cup molasses

When incorporated, add in and mix well:

• 1/4 cup plain unsweetened yogurt (or egg replacer equal to 1 egg)

In a separate bowl, sift together dry ingredients:

• 4 cups flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ginger

Alternate, adding the dry ingredients into the butter and molasses mixture with:

• 1/2 cup milk

Mix until the dough is thoroughly incorporated. Refrigerate for 1 hour. Scoop and roll into balls. I use a large cookie scoop for this. Flatten with a fork and Bake at 350 degrees F for approximately 12-15 minutes on parchment lined cookie pans. Makes 3 dozen large cookies.