Chewy Molasses Cookies…just like the ones Grandma used to make!
It’s about time to revisit one of my favorite topics: Southern sayings. I discussed “kiss my grits” a couple of years back, but there are just so many good Southern sayings. Laura and I were hanging out with our neighbors recently, and this topic came up. Of course, I had to chime in with several of my favorites!
We’ve lived up here in the Hudson Valley area (~3 hours north of NYC) for almost 6 years now, but I still speak Southern. My accent might not be as strong, but my favorite sayings still show up on a daily basis…much to Laura’s chagrin. Although my accent isn’t as pronounced, Laura pointed out that it comes right back whenever I talk to my family on the phone. Funny how that works!
But without further ado, let’s add some new phrases to your vocabulary. (If you already use these phrases on a daily basis, then we need to be friends. Just sayin’.)
- “Madder than a wet hen.” Not to be confused with a Mad Hatter, a mad hen is just downright angry. Used in context, “Robbie was madder than a wet hen earlier when I wouldn’t let him chew on the dog bone.”
- “Nervous as a long-tailed cat in a room full of rocking chairs.” This one is pretty obvious. You don’t want to get your tail stuck under a rocking chair. I’m guessing it would hurt.
- “C’mere and gimme some sugah.” My 100-year-old Grandma still says this whenever I see her. She’s not referring to the ingredient. She just wants a kiss on the cheek.
- “Well butter my buns and call me a biscuit.” I’ve got a kitchen towel printed with this saying. (Not kidding!) It basically means you’re surprised. Like really surprised.
And last but not least:
- “Slower than molasses in January.” And this one has to be said with a nice, long drawl. More like “Slower’n molllllaaaasssssses in Jan-u-ary.” I say this at least once a week. Truth.
But speaking of molasses, let’s turn our attention to this tasty recipe for Chewy Molasses Cookies. I remember my Grandma (the one who asks for sugah) making molasses cookies when I was a kid. These cookies are a cross between gingerbread, gingersnaps and sugar cookies. And they just so happen to be one of my favorites!
I was digging around in the back of our pantry the other day, and I stumbled across a jar of molasses. I don’t use molasses all that much around here, so it was no surprise that the jar had drifted to the back of the pantry. But as soon as I found it, I started craving molasses cookies. And here we are a couple days later with a nice, big batch of cookies. Packed with rich flavor, these Chewy Molasses Cookies remind me of the ones Grandma used to make!
Laura isn’t the biggest fan of molasses cookies (or gingerbread), so I was all on my own when it came to eating these cookies. I was afraid I might eat all of these cookies by myself, so I rode half of ’em up to Robbie’s daycare. I figured the teachers could use a cookie or two after dealing with a roomful of crying kids all day!
What are your favorite Southern sayings?
Did your Grandma make molasses cookies?
And with that, I’ll leave you with a classic goodbye: “Oh, n tellyermama’nemIsaidhi!”
P.S. I just had to jump in with this photo of Robbie in his Halloween costume. I love it! But let’s not talk about how I had to take 40 pictures to get just one that was (mostly) non-blurry. Hah!
Chewy Molasses Cookies
- 1 cup unsalted butter
- ⅓ cup molasses
- 1½ cups granulated sugar
- ½ cup brown sugar
- ¼ tsp salt
- 2 tsp ground ginger
- 1 tsp ground allspice
- 3 cups all-purpose flour
- 1½ tsp baking soda
- 1 large egg
- sparkling sugar for topping
- Using a medium saucepan, add butter, molasses, sugar, brown sugar and salt. Place over medium-low heat, stirring occasionally, until butter has melted and sugars have dissolved.
- Transfer mixture into a large mixing bowl. Add ginger and allspice; stir until well combined.
- Add flour and baking soda; stir until well combined.
- Add egg; stir until well combined.
- Cover dough and refrigerate for at least 1 hour.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a tablespoon-sized portions of dough and roll into balls. Place dough balls on prepared baking sheets, leaving 2” in between each. Gently flatten the tops of the cookies with the palm of your hand. Sprinkle tops of cookies generously with sparkling sugar.
- Bake at 350° for 14-15 minutes. Let cookies cool completely before removing from pan.