Molasses (Lassie) buns

Leanna Loomer


I 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.


★★★★★ 1 vote

20 Min
20 Min


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  • 1 c
    dark molasses
  • 1 c
    warm water
  • 1 stick
  • 1 c
    white or brown sugar
  • 5 1/2 c
    all purpose flour
  • 4 tsp
    baking soda
  • 1 tsp
    cinnamon, ground
  • 1 tsp
    ginger powder
  • 1 tsp
    allspice, ground
  • 1/2 tsp
    clove, ground
  • 1/8 tsp

How to Make Molasses (Lassie) buns


  1. Mix 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.
  2. Flour 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.
  3. Bake 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.

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About Molasses (Lassie) buns

Course/Dish: Other Desserts

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