Easy Molasses Cookie Recipe with Lard - Through the Kitchen (2024)

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A Deliciously Soft and Chewy Cookie

Easy Molasses Cookie Recipe with Lard - Through the Kitchen (1)

As the cold weather continues to drag on in Pennsylvania, my desire to fire up the oven and get baking seems to be getting stronger. I am due to bake bread again, but first, I just had to try this easy molasses cookie recipe without shortening I found in an Amish cookbook I picked up recently.

Easy Molasses Cookie Recipe with Lard - Through the Kitchen (2)

Admittedly, I looked at the original recipe that called for 10 cups of flour and a cringed at the thought of trying to get a batch that large accomplished in a single day with my three young children at my apron strings…so I cut it in half. The halved recipe is the one I’m sharing below. Don’t worry, the half batch still produced somewhere around 3 dozen cookies. My resident taste testers started tasting before they were all done and I lost count!

Why does this recipe use lard?

A little more than a year ago, I started using lard in my kitchen a ton. Vegetable shortening (like Crisco) had previously gotten the boot a long while before that. Do you know Crisco is made through a process of hydrogenating cottonseed oil or some other form of vegetable oil? Hydrogenated and partially hydrogenated oils are forms of trans fats that are known to be linked to various health conditions including obesity and heart disease.

Not only that but have you ever gotten Crisco on your hands and tried to wash it off? Imagine how my husband must have felt when his parents slathered his body in green colored Crisco to turn him into The Hulk for Holloween one year. He says he was green for almost a week!

Easy Molasses Cookie Recipe with Lard - Through the Kitchen (3)

If you’ve ever worked with pure lard from pasture raised pigs, it washes off so much more readily. Yes, lard is a saturated fat that gets a bad reputation. However, it is a fat that has been around for hundreds of years and has been a safe choice for generations.

In case you weren’t sure what lard is; lard is simply pig fat that has been rendered and cleared of any impurities or small meat fragments. It is pure white like Crisco and solid at room temperature but turns to liquid when warmed.

How soft is this easy molasses cookie recipe with lard?

Oh so soft and chewy! They couldn’t be much softer or chewier. Nearly every cookie I have ever made where I used lard as the fat has turned out softer and more chewy than the same recipe made using vegetable shortening or vegetable oil. There is just something special about lard that provides consistently delicious results every time.

can i use all purpose einkorn wheat flour instead of whole wheat?

Yes you can! The only suggestion I would make if deciding to use Einkorn instead of a more traditional whole wheat flour would be to either reduce the amount of lard slightly or increase the amount of flour slightly. I’ve noticed in other recipes that when I use all purpose einkorn wheat instead of another variety, the recipe seems a bit more moist or wet. So, go ahead and try a one for one swap or make a small adjustment as suggested and let me know how you make out!

molasses cookies go best with…

Now that you have all of these deliciously chewy molasses cookies. How can you enjoy devouring them other than just munching on each one right after another? You might consider a small cookie mountain surrounded by vanilla ice cream and a drizzle of chocolate syrup like I did here. It was a sugar bomb for sure so I wouldn’t recommend eating all of the easy molasses cookies with lard this way but you may want to try it at least once!

Easy Molasses Cookie Recipe with Lard - Through the Kitchen (4)

I might also consider using these instead of graham crackers to scoop up yogurt from my bowl as a nice switch. How about a nice molasses cookie sandwich with a homemade frosting? YUM!

Leave a comment at the end of this post with other ideas you have for enjoying these easy molasses cookies with lard.

ingredients for easy molasses cookie recipe with lard

1 ½ C lard

¾ C sugar

¾ C molasses

3 eggs

5 C whole wheat flour

2 ½ Tbsp baking soda

½ tsp cloves

1 ¼ tsp ginger

1 ¼ tsp cinnamon

1 ¼ tsp salt

how to make easy molasses cookie recipe with lard

  1. Melt 1 ½ C lard and cool
  2. Add ¾ C sugar, ¾ C molasses, and 3 eggs. Beat well.
  3. Add dry ingredients. Mix well. (5C whole wheat flour, 2 ½ Tbsp baking soda, ½ tsp cloves, 1 ¼ tsp ginger, 1 ¼ tsp cinnamon, 1 ¼ tsp salt)
  4. Chill and form into about 1-inch balls.
  5. Bake at 350° for 8-10 minutes
  6. Remove from tray to cooling rack.
  7. Enjoy!
Easy Molasses Cookie Recipe with Lard - Through the Kitchen (5)
Easy Molasses Cookie Recipe with Lard - Through the Kitchen (6)
Easy Molasses Cookie Recipe with Lard - Through the Kitchen (7)
Easy Molasses Cookie Recipe with Lard - Through the Kitchen (8)

Yield: 3 dozen cookies

Easy Molasses Cookie Recipe with Lard

Easy Molasses Cookie Recipe with Lard - Through the Kitchen (9)

This recipe makes a delicious soft and chewy molasses cookie that cures your craving without being too sugary sweet. These are easy to mix up, bake easily and store great.

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 20 minutes

Total Time 45 minutes

Ingredients

  • 1 ½ C lard
  • ¾ C sugar
  • ¾ C molasses
  • 3 eggs
  • 5 C whole wheat flour
  • 2 ½ Tbsp baking soda
  • ½ tsp cloves
  • 1 ¼ tsp ginger
  • 1 ¼ tsp cinnamon
  • 1 ¼ tsp salt

Instructions

    1.Melt 1 ½ C lard and cool

    2.Add ¾ C sugar, ¾ C molasses, and 3 eggs. Beat well.

    3.Add dry ingredients. Mix well. (5C whole wheat flour, 2 ½ Tbsp baking soda, ½ tsp cloves, 1 ¼ tsp ginger, 1 ¼ tsp cinnamon, 1 ¼ tsp salt)

    4.Chill and form into about 1-inch balls.

    5.Bake at 350° for 8-10 minutes

    6.Remove from tray to cooling rack.

    7.Enjoy!

Notes

Depending on the cookie sheet you use, you may need to adjust baking time. I used a stone baking tray and 10 minutes was perfect.

[Banner Ad Culturing is Calling 20% using my general link in ‘dynamic link’ box] Easy Molasses Cookie Recipe with Lard - Through the Kitchen (10)Easy Molasses Cookie Recipe with Lard - Through the Kitchen (11)

If you enjoy Pennsylvania Dutch Cooking, you may also enjoy the Chicken Pie in Crock Pot recipe I modified from the same Amish cookbook.

If you do a lot of baking, you surely use plenty of vanilla extract. But have you ever considered making your own? It’s easy and super affordable. Learn how here: How to Make Homemade Pure Vanilla Extact

Learn more about my best suggestions for kitchen utensils here: Reasons to use wooden spoons and other kitchen utensils

Homemaking is not for the faint of heart. It takes a lot of joyful reminders to keep you motivated and happily engaged in all of the tasks involved in this heavy job. Please enjoy a read of Homemaking – Create Your Own Homemade Love Story

Easy Molasses Cookie Recipe with Lard - Through the Kitchen (2024)

FAQs

What happens when you use lard in cookies? ›

The oilier the food, the more likely it will be harder when it cools, so cookies made with butter will be crisper and cookies made with lard will be chewier. You'll also find biscuits and pie crusts and pastries made with lard are truly amazing, flaky, and so light.

Why didn t my molasses cookies crack? ›

Why don't my molasses cookies crack? Molasses cookie dough won't have those signature cracks on top if the dough is too wet. The cracks happen when the surface of the dough dries up. Rolling in sugar really helps this because the sugar binds the moisture and dries out the dough.

Why did people eat molasses cookies during the Civil War? ›

As a result the confederate government rationed sugar, particularly in non-sugar producing states. To meet the challenge of cooking during the Civil War many recipes called for molasses. Cookies sweetened with molasses had been a hallmark of the holiday season during the antebellum period.

Why are my molasses cookies cakey? ›

Baking powder or flour in excess will cause cookies to rise more, making them more fluffy and cakey. Increased sugar will make them caramelize more and increased fat will make the dough heavier and richer, all increasing retention of water in the dough- these all add up to chewier cookies.

Why is lard no longer used? ›

By the late 20th century lard began to be considered less healthy than vegetable oils (such as olive and sunflower oil) because of its high content of saturated fatty acids and cholesterol.

Why was lard banned? ›

In the 1950s, scientists piled on, saying that saturated fats in lard caused heart disease. Restaurants and food manufacturers started to shun lard. It's only been in the last 20 years that nutritionists have softened their view on saturated fats like butter and lard.

Why do molasses cookies go flat? ›

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure.

Why is my molasses cookie dough so sticky? ›

When cookie dough is too sticky, you may have an imbalance of wet and dry ingredients. You can fix this by adding a teaspoon of flour or cornstarch at a time until your dough is just how you want. The added flour or cornstarch will absorb the excess liquid and reduce the dough's overall stickiness.

How do you know when molasses cookies are done? ›

Easy to Notice Signs:
  1. Golden Brown Edges – Check the edges of the cookies for a golden brown colour. This indicates that the cookies have caramelized and are likely done. ...
  2. Set Centres – Gently touch the centre of a cookie. ...
  3. Light Cracking – Look for light cracks on the surface of the cookies.
Oct 18, 2023

Why do people not eat molasses anymore? ›

In addition to containing vitamins and minerals, molasses is very high in sugar. In excess, sugar can be very harmful to a person's health.

Why isn t molasses popular anymore? ›

While molasses is still popular during the Thanksgiving-Christmas holiday season for gingerbread and other seasonal treats, the main reason it has fallen out of favor is because the human palate is wired to always seek out greater sweetness.

Is Grandma's Unsulphured molasses the same as blackstrap? ›

Unsulphured molasses can be light, dark or blackstrap, as long as it hasn't been treated with sulphur dioxide. Most commercially produced molasses is unsulphured.

What is the best molasses for baking cookies? ›

Go for an unsulphured or dark molasses, also sold as “robust” molasses. Blackstrap molasses can be quite intense—I don't bake with it too often. I'm not working with any of these companies, but I prefer Grandma's, Brer Rabbit, or Wholesome brands.

What kind of molasses is best for cookies? ›

Medium Or Dark Molasses

“It adds enough bold flavor and sweet notes with a hint of bitterness to any recipe, which is exactly what you want for making gingerbread cookies.” Bourdon added that it's also versatile and can be used for marinades, baked beans, sauces, breads and recipes for other foods.

Are ginger snaps and molasses cookies the same? ›

Gingersnaps typically have a crisp, snappy texture and a spicier, more pronounced ginger flavor, while molasses cookies are soft with a deeper, rich molasses flavor.

How does lard affect baking? ›

Lard is used as a fat in baking to create “short,” or tender pastry like that used in pie crusts and for biscuits and cookies. Leaf lard, which has a neutral flavor and smooth texture, is excellent for baking. It's particularly prized for making flaky pie crust.

Why use lard instead of butter in cookies? ›

The melting point of lard is lower than butter, which means that more air and steam are released during bake times. This results in greater leavening and a flakier texture in baked goods. Lard also has larger fat crystals that leave open spaces as they melt, creating more layers than you would achieve with butter.

What is the effect of lard in baking? ›

Lard serves several functions in baking such as: Flavor: provides a mild pork-like flavor to baked goods. Flakiness: gives a crumbly flaky texture to pie crust due to lard's unique large and stable fat crystals. Tenderizer: mainly via coating proteins from gluten and eggs or starch granules.

What does lard taste like in cookies? ›

Lard and vegetable shortening have a much higher ratio of fat to water than butter, and really very little flavor.

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