Molasses Spice Cookies: A Wartime Delight That Stood the Test of Time

During wartime, rationing meant making do with fewer ingredients. Despite these challenges, home bakers found creative ways to keep treats on the table. These molasses spice cookies were a comforting snack made with simple, affordable ingredients. They offer a rich, spiced flavor, soft texture, and a nostalgic taste of history. Perfect for those who love old-fashioned recipes.

History

Wartime baking required resourcefulness, as sugar, butter, and eggs were scarce. Molasses became a popular sweetener, replacing expensive or rationed sugar. Spices added warmth and depth, making these cookies a cherished treat. Many families passed down variations of this recipe, ensuring its legacy continued long after the war.

Equipment

• Large mixing bowl (I love this mixing bowl set)
• Whisk
• Wooden spoon (Love environmet & style? Get this bamboo spoon set)
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack
• Small bowl for coating sugar (optional)

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable shortening (or unsalted butter, if available)
• 1/2 cup granulated sugar (plus extra for coating)
• 1/2 cup unsulfured molasses
• 1 large egg (or 1 tablespoon vinegar mixed with 1 teaspoon baking soda as a wartime substitute)
• 1 teaspoon vanilla extract (if available)

Instructions

1. Preheat and Prepare

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. If using sugar for coating, place extra granulated sugar in a small bowl.

2. Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

3. Cream Shortening and Sugar

In another bowl, cream the vegetable shortening and sugar until light and fluffy. This can be done with a wooden spoon or whisk if an electric mixer is unavailable.

4. Add Wet Ingredients

Stir in the molasses, egg (or substitute), and vanilla extract. Mix until smooth and well combined.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

6. Shape the Cookies

Scoop tablespoon-sized portions of dough, roll them into balls, and coat them lightly in granulated sugar (if using). Place them on the prepared baking sheet, spacing them about 2 inches apart.

7. Bake

Bake in the preheated oven for 8-10 minutes, until the edges are set but the centers remain soft. Avoid overbaking for a chewy texture.

8. Cool and Serve

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy warm or store in an airtight container.

Special Notes

• To make the cookies crisper, bake for an extra 2-3 minutes.
• For a richer flavor, let the dough chill for 30 minutes before baking.
• These cookies pair well with tea or warm milk.
• If using butter instead of shortening, reduce the baking time slightly.

Nutrition

Per cookie (approximate values):

• Calories: 110
• Carbohydrates: 18g
• Sugar: 8g
• Fat: 4g
• Protein: 1g
• Fiber: 0.5g