Granny Frannie’s Chewy Black Strap Molasses Cookies

👵 Black Strap Chewy Molasses Cookies

There are just some old-time smells coming from a kitchen that instantly let you know Grandma is there. Whether she is literally standing at the counter in her flour-dusted apron, or living safely in your sweet memories, that scent is pure comfort. For our household, that memory comes alive the second the warm, smoky scent of molasses hits the air. As it bakes, it mixes with the sharp, cozy comfort of cinnamon, ginger, and cloves. It is the ultimate kitchen time machine.

Ingredients

1/2 cup shortening (or butter-flavored shortening)
1/4 cup butter (room temperature – I use Kerigold)

1 cup granulated sugar (plus extra for rolling)

1 large egg

1/4 cup Brer Rabbit blackstrap molasses (or use a Robust molasses if you prefer)

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon salt

Instructions

Beat the shortening, butter, 1 cup of sugar, egg, and Brer Rabbit blackstrap molasses in a large bowl until smooth.

Whisk the flour, baking soda, cinnamon, cloves, ginger, and salt in a separate bowl.

Stir the dry mixture into the wet mixture until fully combined.

Cover and chill the dough in the fridge for several hours.

Heat your oven to 375°F (190°C).

Roll the cold dough into 1-inch balls.

Roll each ball in a mixture of : granulated sugar, cinnamon and ginger.

Set the balls on an ungreased baking sheet.

Bake for 8 to 10 minutes until the bottoms are lightly browned. Do not overbake so they stay soft and chewy.

Did You Know? The Clever Story Behind the original Brer Rabbit Molasses Cookies 🍪

Have you ever wondered where those super chewy, ultra-dark molasses cookies come from? The recipe you know and love today actually started as a clever marketing trick over a century ago!

The 1907 Marketing Trick

In 1907, a new syrup company launched in New Orleans, Louisiana. They named their brand Brer Rabbit after a famous trickster rabbit from Southern folklore.

To convince bakers to buy their new jugs of molasses, the company started printing free recipe booklets. The star of the show was their “Molasses Sugar Cookie.” It quickly became a household favorite.

Wartime Baking and Bargains

The recipe truly exploded in popularity during the Great Depression (1930s) and World War II (1940s).

- Sugar Shortages: White sugar was expensive and strictly rationed during the war.
- The Molasses Solution: Molasses was cheap, plentiful, and packed with a sweet, smoky flavor.
- The Chewy Secret: Bakers used shortening instead of butter because it stayed fresh longer on shelves and made the cookies incredibly soft.

An Even Older Sailor History

While the Brer Rabbit brand popularized this specific recipe, molasses cookies go back to colonial times!

In the 1700s, molasses was the main sweetener for early Americans. Sailors and fishermen loved molasses cookies because the thick syrup and warm spices acted as natural preservatives. It kept the cookies from spoiling during long, weeks-to-month journeys at sea!

💰 Wartime Baking and Bargains

The recipe truly exploded in popularity during the Great Depression (1930s) and World War II (1940s) due to strict rations.

- Sugar Shortages: White sugar was expensive and heavily rationed during the war.
- The Molasses Solution: Molasses was cheap, plentiful, and packed with a sweet, robust flavor.
- The Chewy Secret: Bakers used shortening instead of butter because it stayed fresh longer on shelves and kept the cookies incredibly soft.

⚓️ Built for the High Seas

While the Brer Rabbit brand popularized this 20th-century version, molasses cookies go back even further to colonial times.

In the 1700s, molasses was the main sweetener for early Americans. Centuries ago, sailors and fishermen loved taking molasses cookies out to sea. Why? Because the thick syrup and warm spices acted as natural preservatives. It kept the cookies soft and edible for weeks—even months—during long journeys at sea without spoiling!

So, the next time you fill your kitchen with the scent of molasses and spice, know that you are baking a piece of true history.

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