Every summer, I would go to visit my grandparents up north in Honor, Michigan. My grandma’s ceramic cookie jar was a staple in her kitchen — always filled with some sort of treat. She always gave me one when I arrived, whether it was chocolate chip, oatmeal raisin or molasses. The cookie that filled that jar most often, though, was something I called “monkey cookies.”

They were molasses cookies adorned with raisins that resembled a monkey’s face. She would send them off with me to summer camp, on long drives or just when she felt like it. They never failed to make me smile, a silly face looking back up at me. These cookies are soft, chewy and delicious, making them the perfect little sweet treat for any time you want a cookie.

Tips:

I like to get all my ingredients out before I start baking and put them away during the process. I find it keeps your kitchen clean and makes everything go faster. Experiment! Trying out new spices is one of my favorite parts of making molasses cookies! Another thing to note is that this recipe was originally from the 1980s, so some ingredients might not seem like part of a classic cookie recipe. Don’t worry! These cookies turn out perfect.

Ingredients:

½ cup Shortening

1 cup Brown Sugar (packed)

½ cup Molasses

½ cup Milk

1 tsp. White Vinegar

2 ½ cups sifted All Purpose Flour

1 tsp. Baking Soda

½ tsp. Salt

½ tsp. Ground Ginger

1 tsp. Cinnamon

(Optional) ½ tsp. Ground Cloves

(Optional) ½ tsp. Allspice

Raisins

Directions:

1) Preheat the oven to 375 degrees.

2) In a stand mixer, or with a handheld electric mixer, combine the shortening, sugar, and molasses on medium-low speed until fully incorporated. Stir the vinegar into the milk, and then add to the sugar mixture. Make sure you don’t overmix— it’s supposed to look mushy. 

3) In a separate bowl, add the flour, baking soda, salt, ginger, cinnamon and stir. If you are using the cloves and allspice, add them now. While the mixer is on low, slowly add the dry ingredients into the original mixture until fully combined. Make sure you don’t overmix!

4) Drop rounded, heaping teaspoons of dough 2 ½ inches apart on baking sheets with parchment paper. Place three raisins for the eyes and mouth, with the eyes being vertical and the mouth horizontal.

5) Bake for 10-12 minutes or until set. Let cool for 1-3 minutes before removing, and store in an airtight container.