I’m not sure when or how it started, but somehow my family developed the tradition of Sunday Night Tea and Cookies. It was usually around 7:00, after the dinner dishes had been cleared away, mom would get the tea ready, and set out a plate of cookies.
Then my dad would read aloud to us. We made our way through the Little House on the Prairie series, The Lion The Witch and The Wardrobe, A Wind In the Willows, and many, many more. We did it for years and there was something really comforting in this old-fashioned time we spent together. It was a quiet, slow hour, savoring our treats and burning our tongues on our tea.
One of my favorite cookies was my mom’s Molasses Cookies. She often made them in the fall, and their dark, chewy, ginger crunch always reminds me of this time of year.
Here’s what you do for about 3 dozen cookies:
¾ cup Coconut Oil, melted
1 cup Sugar
Mix these three ingredients together.
¼ cup Molasses
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Salt
2 cups Flour
*Everything I use is organic, cage-free, gluten free and locally sourced whenever possible. I encourage you to do the same!
Pour the molasses into the same measuring cup you used for the oil. It will slide right into the mixing bowl, sans mess. Add in all your spices, and flour, half a cup at a time. Once all the flour is incorporated, cover with plastic wrap and refrigerate for one hour.
Preheat the oven to 350 degrees, and line a baking sheet with parchment paper. Using a spoon, scoop out portions of the dough and roll between your palms to create round balls, about ½ inch to 1 inch wide. The cookies will spread as they cook, so space them far enough apart to avoid making one big cookie. They will be oily, and that’s normal, coconut oil is good for you!
Bake for 10 minutes, but keep an eye on them, as all ovens differ slightly. My mom always burnt at least one batch. They keep great in the freezer, just be sure to separate the layers so they don’t stick together.