My Big, Fat, Molasses Buttermilk Cookies!
  • ¾ cup (1½ sticks) butter, softened
  • ¾ cup shortening
  • 2 cups packed brown sugar
  • 1 heaping tablespoon fresh ginger, finely grated (or add 1 teaspoon ground ginger with dry ingredients)
  • 3 eggs
  • 1 cup molasses
  • 1 cup heavy buttermilk (I use Bulgarian)
  • 4 teaspoons baking soda
  • 7 cups all purpose flour
  • 1 tablespoon ground cinnamon (more to taste)
  • 1 teaspoon ground cloves
  • ¾ teaspoon salt
  • GLAZE:
  • 1½ cup powdered sugar
  • 2 tablespoons meringue powder (optional - makes a more brittle icing)
  • Water (3-4 tablespoons)
  1. In a large bowl, beat together the butter, shortening, brown sugar, and ginger well.
  2. Add eggs and beat until light and fluffy.
  3. In a medium bowl (mixture will expand) combine molasses and buttermilk, mixing until completely blended. Stir in the baking soda.
  4. In a medium bowl, combine the flour and spices.
  5. Beginning with the dry ingredients and ending with the wet ingredients, add alternately (approximately ⅓ at a time) to mixture in the bowl, beating and scraping the bowl down after each addition.
  6. Chill dough for at least 3 hours - overnight is even better.
  7. Heat oven to 375 F.
  8. Place half the dough on a very heavily floured surface, turning the dough to coat with flour and forming into a ball.
  9. Roll dough out to about ⅓-inch thick. Cut into circles, using a 3-inch cookie cutter.
  10. With a spatula, lift each round one at a time, placing in the palm of your hand. Lightly flip the cookie from one hand to the other, dusting off extra flour, and place 2 inches apart on ungreased baking sheet.
  11. Bake for approximately 10-11 minutes. Cookies should be starting to brown on the bottom but will still feel soft on top. Place baking sheet on a cooling rack and allow the cookies to cool for 5 minutes before transferring them to a rack to cool completely.
  12. FOR GLAZE: Place powdered sugar and meringue powder in a small bowl. Drizzle water into dry ingredients a little at a time, whisking continuously until it creates a thin glaze.
  13. Brush over cooled cookies and allow to dry completely before storing.
Recipe by The Rowdy Baker at