I want to take a moment to thank everyone who has read my column for the past three years as this will be my last article. Thank you to all of those who have reached out and shared recipes with me. Thank you for introducing yourselves to me and letting me be a part of your dinner table at holidays as well as throughout the year. Please feel free to email me at to continue to share recipes or if you have any home cooking questions. 

The last recipe I want to share with you is a reshare. It is my Great Grandma Smith’s molasses cookie recipe. For me it is the smell of the holidays and the gentle reminder of my loved ones that are no longer here with me. A way that I can include them and teach my kids about them. I wish you all the best. Happy holidays to you!


3/4 cup shortening

1 cup sugar

1 egg 

3/4 cup molasses

2 cups flour

2 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon cloves

1/2 teaspoon salt

Sugar for rolling


1. Preheat oven to 375F.

2. Cream shortening and sugar together.

3. Add egg and molasses and mix well.

4. In a separate bowl, mix together flour, baking soda, cinnamon, ginger, cloves, and salt.

5. Fold flour mixture into sugar mixture to form dough.

6. Form 1 inch balls of dough and roll in sugar.

7. Set dough on greased cookie sheet 2 inches apart and press down slightly with the bottom of a glass.

8. Bake 8-10 minutes or until golden brown. Allow 1-2 minutes to set before transferring to wire rack to cool.

Extra Tips:

1. Make a double batch. Trust me, once you smell these cookies baking in the oven you will immediately regret that you did not make more.

2. These cookies freeze well. I always over bake during the holidays and after I’ve eaten my fill and shared with everyone, I freeze cookies in gallon bags and rediscover them in the spring or summer!

3. Use a darker molasses for a richer depth of flavor.