Molasses are commonly found in many holiday specialties, and we love Jocelyn’s creative approach for this recipe, which was inspired by cookie recipes from her husband’s grandmother and her own.
We appreciate that Jocelyn took the time to take and send us several pictures which document various stages of these delicious looking bars, and we have included these at the end of this post.
We have to admit that we are suckers for a cooked white frosting, and will be keeping Jocelyn’s recipe on hand as we think it would also be great on cookies and brownies.
Thank you for sharing your recipe with us, Jocelyn, and GOOD LUCK!
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My husband’s grandmother was well known among the family for her baking. Everyone adored her made-from-scratch goodies, but among the grandchildren, the most loved and most remembered were Grandma Blanche’s Molasses Frosted Gems.
Similarly, my own grandmother made cookies whenever her grandkids visited. There was always a freshly-made batch of Sally Ann cookies waiting for us. Usually they were frosted, but even if they weren’t, we gobbled up every last crumb.
As an adult, I enjoy baking cookies, and molasses cookies of any kind have always been a favorite of mine – and my husband’s. Finally, a year ago, I gathered both recipes and compared them: One recipe was twice as large a batch as the other, but other than that, the recipes were quite similar. My husband and I decided it was time to combine them into our own new family recipe.
The resulting recipe has gone through several iterations, and the results are quite delicious. One day (hopefully not too soon!), I hope to share these cookies with my own grandchildren.
Jocelyn Sloan’s Molasses Cookie Bars
1 cup sugar
6 tablespoons butter, softened
1 cup molasses
3 cups flour
1 ½ teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon cloves
1 teaspoon baking soda
Cream together the sugar and butter. Add the egg and the molasses and mix thoroughly, scraping the bowl as needed.
In a separate bowl, combine the flour, spices, and soda and stir to combine. Add the flour into the molasses mixture and mix until combined.
Line a cookie sheet with parchment paper. Put the bar mix onto the parchment. Spray hands with cooking spray and press the dough evenly onto the cookie sheet. It should look like approximately like a pan of brownies at this point.
Bake in a 350* oven for 15-20 minutes, until the bars spring back when touched lightly.
Cool the bars, and then frost with powdered sugar icing, or try Grandma’s icing recipe for a fast, old-world frosting.
1 1/2 cups sugar
2 egg whites
5 tablespoons water
1/2 teaspoon cream of tartar
In the top of a double-boiler, put sugar, egg whites, water, and cream of tartar. Turn the burner to medium low heat, and beat with a mixer until the egg whites form stiff peaks. This will take longer than you want it to, but it is OH so good.
Submitted by Jocelyn Sloan of West Fargo, ND