Some recipes are more than just instructions—they’re heirlooms, stories, and connections between generations. Dr. Carol Erwin’s Molasses Crisps are exactly that: a family favorite that’s as rich in history as it is in flavor.
Dr. Erwin fondly recalls making Molasses Crisps as a child, following a recipe passed down from her grandmother to her mother and then to her. “They were always my absolute favorite cookies,” she shares.
When Dr. Erwin married and introduced her favorite cookies to her husband’s family, something magical happened. As her in-laws savored the treats, they were struck by how much the cookies reminded them of their own beloved family recipe—one made by her husband’s late grandmother. Upon comparing recipes, the families discovered they were nearly identical.
“We assume the recipes were from the same source, like a package or magazine, back in the day,” Dr. Erwin muses. “It’s such a small world that both families cherished the same cookies for generations.”
The tradition of baking Molasses Crisps now extends to Dr. Erwin’s teenage son. “This past Christmas, my 14-year-old son took over making them,” she says proudly. His only adjustment? Doubling the batch. “In his words, ‘We gotta make a bigger batch so there’s enough for me, and then everyone else can have some, too.’ Priorities!”
Dr. Erwin’s Molasses Crisps Recipe

Ingredients:
¾ cup margarine, shortening, or
butter (or a combination)
1 cup sugar (+ 3 tablespoons for
rolling later)
1 egg
¼ cup molasses
2 cups flour
½ teaspoon salt
2 teaspoons baking soda
½ teaspoon cloves (reduce if
you prefer less spice)
½ teaspoon ginger
1 teaspoon cinnamon
Instructions:
1) Cream the fat and sugar together until smooth.
2) Add the unbeaten egg and beat well.
3) Stir in the molasses and mix until blended.
4) In a separate bowl, combine the dry ingredients.
5) Gradually add the dry mixture to the creamed mixture, about ⅓ at a time, mixing well after each addition.
6) Place 3 tablespoons of sugar in a small bowl.
7) Shape the dough into 1- to 1½-inch balls and roll them in sugar.
8) Arrange the balls on a greased cookie sheet, leaving space for spreading.
9) Bake at 350°F for 12-15 minutes or until brown. For a softer texture, bake slightly less; for crispy ginger snaps, bake longer.
Whether you call them Molasses Crisps or Ginger Snaps, these cookies are a testament to the power of food to connect families and create cherished memories. Dr. Erwin’s recipe is a delicious reminder of the joy of baking and sharing traditions with loved ones.
Why not bake a batch of Molasses Crisps during Bake for Family Fun Month and start your own sweet tradition? Don’t forget to double the recipe—as Dr. Erwin’s son says, “you’ll want enough for yourself and everyone else!”

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