Leanna's StoryI brought this recipe home from Newfoundland, where my family was vacationing. It's a very robust soft cookie (not really buns) recipe and reflects the robust life on the big island.
It is especially good eaten warm right out of the oven, but keeps well. Great for the winter holidays (lots of spice). If you like ginger snaps, you'll like these.
Find more recipes at goboldwithbutter.com
white or brown sugar
5 1/2 c
all purpose flour
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Mix all dry ingredients. Cut in butter and mix until lumps of butter have been broken up and well-distributed. Make a well in the middle of the mixture and add the molasses. Mix well, adding the warm water as needed.
2Flour a cutting board or flat countertop and roll dough out to desired thickness (I usually roll it out to about 3/8" thick.) Take a large glass and, using the rim, cut out large circles. Turn them onto a greased cookie sheet.
3Bake for 15-20 minutes at 400 degrees F. (Time depends on the oven. I never go over 15 minutes and cookies remain soft). Recipe makes about 4 dozen large cookies. I generally halve all the ingredients to make a smaller batch.
About this Recipe
Course/Dish: Other Desserts
Kimi Gaines kimijo - Dec 29, 2010
This kinda reminds me of my moms soft molasses cookies from her German side..can't wait to try
Bea L. BeachChic - Dec 29, 2010
These sound wonderful, Leanna. I can't believe how easy and simple either. Thanks!
Leanna Loomer oldawnie - Dec 29, 2010
Thank you both! They are quick to make. I put down Medium rather than Easy because I do not enjoy cutting hard butter into flour.
I notice there are a couple of other soft molasses cookie recipes featured here right now. Just think of this as the Canadian version.