Chilly with a Chance of Cookies

Molasses Cookies in Process, 2020

Charcoal on newsprint 

24” x 18”

The days are becoming noticeably shorter here and the cold is creeping in. The chilly days aren’t all bad though because with the coming of the colder weather comes cookies! I haven’t had the opportunity to do much baking this summer. For some reason the idea of running a 350ºF oven when it was scorching hot outside just didn’t sound pleasant (note my sarcasm). 

I love to cook. Baking in particular is my “happy place.” Really, give me any excuse to make a pie or bake some cookies and I am on it! So, when my sister offered to teach me how to make her molasses ginger cookies I thought that sounded like a splendid way to spend the afternoon.

Chelle found this particular recipe in our mother’s 1963 edition of The Good Housekeeping Cookbook. Right away it’s obvious that this cookbook is a winner, a fact made evident by the flour and other unidentifiable ingredients clinging to the cover. 

My sister thoughtfully provided step by step instruction (with her own personal notes and observations) as she manned the large KitchenAid mixer. I was visually enamored with the preparation of the delicious dough. I decided to multitask, photo-documenting the process while taking notes. Have I mentioned lately that my sister is a really good sport?

It wasn’t long before the warmth from the oven and the lovely aroma of spices permeated the whole house. I continued my photo studies, rearranging the ingredients into aesthetically pleasing still-lifes, as we waited (not so patiently) for the timer to count down.

Once properly fortified with sugar, I was eager to get into my studio space and attempt to render these photos. The images from our afternoon of baking reminded me of a still-life I once set up for my Drawing Fundamentals students. The still-life was a sort of “apple pie in process” arrangement and I have been dying to draw something similar ever since. This was the opportunity I had been waiting for. I am happy to report that this drawing experience was everything I hoped it would be, with the added bonus of cookies on the side!

There was something so satisfying about the full sensory experience of this session - the warmth, the smell of the Fall spices, the interesting visuals, and of course the delicious taste of molasses cookies! I realized, as I gestured and snacked away, that pure images weren’t going to cut it this week. So I present to you all: a drawing and a recipe. Below is the actual recipe my sister was kind enough to share with me (along with the special Chelle notations of course). The yield is three dozen cookies because it’s always better to have too many cookies than not enough! If you are concerned about self control, the dough can always be refrigerated so that you can prepare them a few at a time. Or, share some cookies with a friend and bring a smile to their day. :) 

Happy Fall and happy baking my friends!

Molasses Ginger Cookies 

Pre-heat oven to 350ºF

(Yield: 3 dozen)

1 cup shortening (we used “Spectrum” brand organic shortening)

1 cup sugar

1 cup molasses (we used “Brer Rabbit” brand “full flavor” molasses)

2 egg yolks

4 cups sifted all purpose flour (we used “Wheat Montana” brand natural white flour)

1 tsp salt

1 tsp baking soda

1 tsp nutmeg

2 tsp baking powder

2 tsp ground ginger (yes, FULL teaspoons)

2 tsp ground cloves 

3 tsp cinnamon

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Heat your oven to 350ºF. 

Cream the shortening, sugar, and molasses together.

Add egg yolks and mix. 

Set wet mixture aside. 

Sift flour and ALL the dry ingredients together into a measuring cup. If you only have a small measuring cup, pour sifted flour and spices into a separate bowl and stir to make sure everything is evenly incorporated into the flour.

Add dry ingredient mix to wet mix (the egg, shortening, molasses and sugar bowl).

Line a large cookie sheet with parchment paper.

Using a small ice cream scoop drop cookies onto the cookie sheet in a staggered pattern (so they have room to spread). I imagine a large soup spoon would work if you do not own a small ice cream scoop. 

Bake for 9-13 minutes. If you used large eggs or your dough feels loose it will be closer to the 13 minute mark, medium eggs will be closer to 9 minutes. We found that 11 minutes was just right for our dough. 

Test the cookies with a toothpick. Important note: these cookies will firm up a bit when they cool so you may want to do a test batch and adjust your time accordingly. Cookies should be chewy, soft and delicious. Remember - quality control is important so you may have to eat a few test cookies for scientific purposes. :)

Dale: Are you sure that there aren't cookies under here?