Momma was not much of a cookie baker when we were kids. That took up her time of which she had little. But as she got older and we all were out in the world doing who knows what according to Momma, she started baking some of the recipes that she remembered from her Momma.

She called them syrup cookies. And she had a large can of molasses. You don’t even see these cans anymore that have a lid that just fits in the groove on top. What I do remember about that can was when you poured the molasses, it dripped all down the can. You could wipe with a wet cloth all you wanted but it was always sticky. Of course, I have no way of knowing her recipe now, I have made a stab using Louisiana’s beloved Steen’s Cane Syrup that you can buy on almost any shelf in Louisiana.

This is just a basic cookie using Crisco, sugar, eggs, syrup, flour, and some spices. By the way, thank you Crisco for those wonderful premeasured sticks you now provide. How many times did we measure Crisco in a cup and oh, the challenge to get it out. Not to mention washing the greasy cup. Thank you. Thank you!!

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Momma served cookies like these to her guests with coffee. Momma and Daddy believed in their coffee. They drank it in the morning, afternoon, and anytime they had company. I know Momma would love these and she would love to make them with me.

Yield: about30

NOT JUST ANY SYRUP COOKIES

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Spicy cookie sweetened with Steen's cane syrup

Prep Time 5 minutes

Cook Time 11 minutes

Total Time 16 minutes

Ingredients

Cookie Dough

• 1 cup Crisco
• 2 cups white sugar
• 2 eggs
• 2/3 cups Steen's Syrup
• 3 cups flour
• 2 tsp. cinnamon
• 1 tsp. ginger
• 1 tsp.cloves
• 1 tsp. baking soda

Rolling Sugar Mixture

• 1/2 cup sugar
• 1 tablespoon cinnamon
• Sparkling sugar (Optional)

Instructions

ROLLING SUGAR MIXTURE

In a small bowl, add the sugar and cinnamon.

Optional: In a separate bowl pour about 1/3 cup sparking sugar.

COOKIES

Preheat oven to 375 degrees. Prepare cookie sheets with parchment paper or a light spray.

1. In a medium bowl, whisk the flour, spices, and baking soda. Set aside.
2. With a mixer, beat the Crisco and sugar for about 2-3 minutes. Scrape sides with a spatula.
3. Add eggs and Steen's syrup until combined. Scrape sides again.
4. Add one cup of flour at a time to the Crisco mixture. The mixture will be thick.
5. Roll into balls. You can use a cookie scoop or a teaspoon and roll them in your hands.
6. Roll them in the sugar-cinnamon mixture.
7. Optional: Roll them in the sparkling sugar.
8. Place a little over an inch apart as they will spread.
9. Bake for about 12 minutes.
10. Cool 5-10 minutes on the cookie sheet.
11. Move to a cooling rack or plate.

Notes

I love the Crisco sticks that are premeasured.

If you like a softer cookie, bake a little less and vice versa. It is all in your preferences.

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 136Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 52mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 2g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“Life is better with fresh baked cookies.”

-Unknown