Classic molasses cut-out cookie recipes from the ’60s

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Vintage molasses cookie recipes from 1961

How to keep the cookie jar filled all through the holidays (1961)

Get some great retro recipes for some classic molasses cut-out cookie recipes: Swedish crisps, gingerbread men & Christmas tree cut-out cookies! 

Swedish Crisps, Gingerbread cookies and Christmas tree cookie recipes 1961

Swedish Crisps recipe

1 cup Brer Rabbit Molasses
1/4 tsp. allspice
3-3/4 cups sifted all-purpose flour
1/4 tsp. ground cardamon
1 tsp ginger
1/4 cup butter
1 tsp. cinnamon
1/4 cup light brown sugar
1/4 tsp. cloves
1 egg
1 tbsp. grated orange rind

Sift together flour and spices. Cream butter; gradually cream in sugar. Beat in egg, molasses and grated orange rind. Mix in dry ingredients and blend thoroughly; chill several hours.

Roll out dough on lightly floured board, using about 1/4 at a time. Cut into desired shape and place on greased cookie sheet. Bake in moderate oven 375 degrees F, 8-10 minutes. Cool; decorate if desired.

Makes 6 dozen cookies


Gingerbread Men cookie recipe

1 cup Brer Rabbit Molasses
4-1/4 cups sifted all-purpose flour
1 tsp. baking soda
1/4 cup butter or margarine
1/4 tsp. salt
2 eggs
1 cup sugar
2 tsp. cinnamon
1/2 tsp. vanilla
2 tsp. ginger

In saucepan, bring butter (or margarine), sugar and molasses to a quick boil. Cook about 5 minutes; cool. Stir in sifted flour, baking soda, salt and spices; 2 eggs, beaten, and vanilla. Mix well and chill.

On lightly floured board, roll dough very thin (use about 1/3 at a time) and cut with gingerbread man cookie cutter. Arrange on greased cookie tin and bake in moderate oven 375 degrees F, 8-10 minutes. Cool, frost and decorate if desired.

Makes 5 dozen cookies

MORE: Free printable gingerbread coloring pages & cutouts


Vintage Christmas tree cut-out cookies

3 cups sifted flour
1 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. salt
1 cup shortening
1 tsp. allspice
1/2 cup brown sugar
1 tsp. ginger
1/4 cup Brer Rabbit Molasses

Sift together flour, salt, spices and baking soda. Cream shortening, add sugar and molasses. Add dry ingredients alternately with 1/4 cup water or juice. Mix until smooth and blended. Chill overnight.

On lightly floured board, roll dough thin and cut out. Place on greased cookie tin; bake in a hot oven, 400 degrees F, about 8 minutes. Decorate with frosting, if desired.

Makes 4 dozen cookies

MORE: 6 traditional gingerbread recipes from 1910

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