Laura Ingalls Wilder's Molasses Cookies
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4.6
48 reviews
Excellent
Laura Ingalls Wilder's Molasses Cookies
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A delicious old-fashioned recipe for Molasses Cookies with coconut and oatmeal from Laura Ingalls Wilder, author of the Little House book series.
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Ingredients
- 1 cup unsweetened grated or flaked coconut (fresh or dried)
- 1/3 cup unsalted butter, room temperature
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup molasses
- 1 1/2 cups rolled oats
- 1 cup flour
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon orange extract or grated orange zest (or sub 1 tsp vanilla)
Instructions
- Preheat oven to 325 degrees F and grease two cookie sheets with unsalted butter. If you're using fresh grated coconut, grate it into a bowl and reserve. If using dried coconut, pour the coconut into a small bowl and cover with cold water. Let the coconut soak to rehydrate while you're working with the other ingredients.
- In a medium mixing bowl, cream the butter and sugar together. You can cream them by hand (the way Laura would have) or with an electric mixer.
- Beat in the egg.
- Beat in the molasses.
- Drain the water from the coconut and squeeze dry (if you used fresh coconut, skip this step).
- In a large mixing bowl, stir together the dry ingredients. Add the wet ingredients to the dry, including the shredded coconut, along with the orange extract/zest and the coconut. Stir together until a batter forms. Note: If you're not a fan of orange flavoring, sub 1 tsp of vanilla for the orange.
- Drop the batter by heaping tablespoonfuls onto the greased cookie sheet. The cookies spread quite a bit, so make sure you leave enough space between them. I was able to fit 12 cookies per sheet.
- Place the cookie sheets in the oven, one on the top rack and one below. Let them bake for 8 minutes. Switch the sheets, lower to upper and upper to lower, and let them bake for 7-10 minutes longer. Cookies are done when an impression made by lightly touching the center of the cookie does not remain. Begin checking at 7 minutes, and test them frequently until they are done-- don't overbake, or the cookies will dry out.Remove the cookies from the sheets and cool them on a wire rack. Serve. Store them in a sealed container like a plastic zipper bag or sealed Tupperware; this will help them stay fresh.
Notes
- You will also need: standard cookie sheets
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
69mg
(3%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
90IU
(2%)
Vitamin C
0.1mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 69mg | 3% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
48 reviews
Excellent
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