Molasses Cookies

Molasses cookies are a classic treat. They are healthy and delicious, make a batch for your family in just a few minutes!

Molasses Cookies: Old Fashioned Recipe Favorite|Designers Sweet Spot|

Molasses Cookies

Molasses Cookies are always a hit at our house. We enjoy making them for just about any occasion.  I must admit I love to serve them with strong black coffee for dunking. This recipe is fun for kids to help in the kitchen.  They love the feel of the dough in their hands as it is rolled. Rolling the molasses cookie balls in course organic sugar is my preference. You can use regular granulated sugar as well. The coarse unprocessed organic sugar variety seems to hold up better in the oven and makes the cookies look extra special with its glassy texture.

By the way, I am Jessica from Designers Sweet Spot. I am thrilled to share my recipes with you here on the Shabby Creek. Thanks to Gina for letting me share this post!
Molasses Cookies on a wire rack are so tempting, you won't have time to put them away before they are eaten.|Designers sweet spot|

Molasses Cookies

Molasses Cookies


  • 1 cup softened butter
  • 2 1/4 cups brown sugar
  • 2 cups molasses
  • 2 eggs
  • 2 cups buttermilk or regular milk mixed with 2 Tablespoons vinegar
  • 6 cups flour
  • 1 Tablespoon baking soda
  • 3/4 cup coarse granulated sugar for rolling


  1. Cream shortening and brown sugar.
  2. Add molasses, buttermilk or regular milk mixture, and eggs.
  3. Stir in flour and baking soda.
  4. Shape into 1" balls, roll in granulated sugar.
  5. Place balls on baking sheet 2" apart. Bake at 375 degrees for 10 minutes. Balls will flatten as they bake. Store in an air tight container for up to one week.

Molasses Cookie Tips and Tricks

The cookie recipe calls for buttermilk, but as stated you can substitute regular milk with the addition of vinegar or even lemon juice instead. Let the milk mixture sit on the counter a minute or two until it begins to curdle, then add it to the recipe as usual. There is no difference in taste between the ingredients, just use what you have on hand. I am not one to make special trips to the grocery store for just one or two items!

My favorite type of molasses is the full bodied unsulfered, dark molasses. This is the molasses in it’s purest form, rich and nutritious. Look for it in the baking isle or next to the maple syrup.


Pin the graphic below for later!

Molasses cookies are a family favorite. Easy to make!|Designers Sweet Spot|

If you enjoyed this post, try some of these other recipes:

Grasshopper Dirt Cake

Tomato Salsa with Five Delicious Fresh Garden Ingredients

Easy Cherry Pie

Chicken Tortilla Soup


Welcome to the Mexican Fiesta Recipe Blog Hop! There are 12 of us bloggers in this hop, you are going to love this Foodie Fiesta!

square bowl with soupMexican cooking is very popular at our house. It is easy to prepare, and uses lots of healthy fresh ingredients. I make many Mexican meals, but this Chicken Tortilla Soup is always my favorite. I frequently make this soup with leftovers after a night of Fajitas or Chicken Tacos.

olive oil and tortilla

You can use corn or flour tortillas in this recipe. I prefer the flour variety because they are light and soft. For the gluten free diet, the corn would be the best option. You can also purchase gluten free wheat-less tortillas at the grocery store.


2 lbs. cubed chicken breast

1 medium onion, chopped

2 cloves garlic, chopped

1 24 oz. can petite diced tomatoes

1 can black beans, drained

1 can corn, drained

6-8 cups chicken broth or 2 tablespoons chicken soup base

3/4 cup basmati rice, or leftover cooked rice

1 package flour tortillas

1 bunch fresh cilantro

red pepper flakes to taste

1 tsp. chili powder

olive oil

salt and pepper to taste


cut tortilla

Brush 3 tortillas with olive oil on both sides. Slice into strips. Bake in 425 degree oven for 15 minutes until crisp and brown.

Spoonful of soup

Meanwhile, add olive oil to large stock pot over high heat. Add garlic, onion and chicken breast. Salute 5-7 minutes until done.

Add chicken broth, tomatoes, beans and corn. Stir, bring to a boil. Reduce heat to simmer. Add rice and cook 10 minutes until rice is tender. Chop remaining tortillas into 1″ cubes. Add to the soup along with salt and pepper.  Cook additional 10 minutes until tortillas are tender.

Chop cilantro and add to pot right before serving.  You can serve with the tortilla strips, more cilantro and sour cream if desired.


Be sure and visit these other blogs for more great recipe ideas!

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Blue Moon Ice Cream

Blue Moon Ice Cream

Did you see the Blue Moon this week? It’s the second time this month we have had a full moon, the second cycle is referred to as the “Blue Moon”.

The phrase “once in a blue moon” has brought on new meaning to me as I have gotten older. There are things that I just never have time to do that I enjoy, one of them is making fresh ice cream. Life is too short not to take time for simple little pleasures.

Blue Moon ice cream is a Wisconsin favorite, a best seller at our family’s restaurant. It has the suburb combination of watermelon, blueberry and raspberry that can’t be beat. You can make your own ice cream simply with a few plastic baggies and ice, it’s a fun project for kids and great entertainment for a hot day.


1/2 pint fresh blueberries

1/4 of a large watermelon, Rhine removed, seeded and chopped into 1″ cubes

1/2 pint fresh raspberries (you can substitute 2 Tablespoons low sugar Raspberry jam if needed)

2 cups almond milk or whole milk

1/2 cup sugar

4 cups ice

1/2 cup table salt

2 large gallon sized zip lock baggies

2 sandwich size zip lock baggies



Blend the fresh fruit and milk together in a blender until smooth. Add the sugar, blend again.

Pour the mix into two sandwich baggies, only filling them about 1/2 way. Close the bags, releasing as much air as possible. Divide the ice and salt into the two gallon sized bags. Close the top, shake the bag briefly to combine the ingredients. Open the bag, add the ice cream mix Baggie, close the top.

Here’s the fun part. Shake the bag all you can until the ice cream gets firm. It only takes about 10 minutes. This may require you to wear gloves or pot holders on your hands, as the salt lowers the freezing temperature of the ice and it becomes very cold. You can play catch with the bags out side until it hardens, but I wouldn’t recommend doing it inside the house.

We have had exploding bags in the past, trust me on this one, do it outside. Exploding bags of ice cream are not a pretty sight.

When the ice cream has to hardened, you can eat immediately ( it will be a soft set ice cream, similar to ice milk), or freeze until completely hard and serve later. Dispose of the bags, ice and salt afterwards.


Today is a beautiful hot sunny day, I will be spending my time on the porch nibbling on our Blue Moon Ice Cream and fanning myself with Granny’s vintage fan from Japan. Sounds like a great way to spend the day, doesn’t it?

Who knows, I may even take a nap on the porch! It is once in a blue moon after all.






How to Make a Reed Diffuser

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 In the past I  have often made my own version of the typical bathroom reed diffuser. Reed Diffusers are easy to make, smell great and are very cost effective.  All you need are a few key ingredients.

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You will need:

A pretty jar or vase, not more than 32 oz. A small mason jar or jelly jar works well.

Wooden Skewers

Mineral Oil


Essential oils of your choice

Here’s my recipe:

1/2 cup Mineral Oil

1/4 cup Vodka

.25 oz. Essential oil or combination of essential oils

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I used the Bergamot Essential oil for this diffuser. The Bergamot word comes from “Bergamo” in Italian, it’s a small town in Italy. Bergamot essential oil is derived from the Citrus bergamia orange tree most commonly found in southern Italy and France. It has a lovely citrus scent, you can just imagine what the white blossoms of this tree must smell like in the orchards when they bloom in late winter. Bergamot essential oil is beneficial for anxiety, calming, depression and a sleep aid. I am keeping this diffuser in my kitchen, where I can see and smell it every day.

It takes me to Italy every time I smell it.

I love being transported!

Here’s the directions on how to make your own diffuser:

Fill a pretty jar with the above ingredients.

It may be hard to judge how much .25 oz. of essential oil really is. I used about 20 drops, and then added 5-6 drops of orange oil as well.

Cut the ends off of 5 wooden skewers and add them to the jar with the cut ends down for easy absorbtion.

The carrier oil (the mineral oil) will be absorbed by the wood along with the scent, travel upward,  and be released into the room.

I flip the wooden skewers over once in a while as they get older. The liquids will evaporate over time and then you can begin again and experiment with some new scents!

That’s it!

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I also added a bit of yellow food color to bring out the color of the Bergamot oil, it is naturally a beautiful pale yellow.

 A bit of ribbon and a vintage tie pin give the vessel some class, just for fun.

I have this compulsion to dress up and decorate glass vessels. I can’t help myself.

It’s just in my genetic makeup, I guess.

My next diffuser will be made with Frankincense, Myrrh and maybe even Lavender. I need all the help with concentration I can get!


Easy Cherry Pie




I am into short cuts this week. I have far too many irons in the fire, and time is of the essence.

During the last blizzard, I got a bit carried away with the projects.

I have been painting, stenciling, sewing, designing, and planning.

I have my projects scattered all over the house, including in the kitchen.

None of them are finished. It’s a genetic defect. I start and don’t finish.

Well, I do finish, just on my time frame and not on anyone else’s.

Rather than stress out about it, I decided to make an Easy Cherry Pie.

Cooking always makes everything better.

Especially when it’s Cherry Pie.

This recipe is very simple and only has a few ingredients.

heart dough


1 package Jiffy Pie Crust

1 can Cherry Pie Filling (any brand)

1 can Tart Pitted Cherries packed in water

1 tsp. vanilla (optional)

1/4 cup flour

1/2 cup sugar

Flour for rolling out dough

White Sugar and Cinnamon for dusting



To make the pie filling, drain the juice from the tart cherries. Combine with the regular cherry pie filling, 1/2 cup sugar, add 1/4 cup flour and vanilla. 

Mix the dough according to package directions. Roll out 1/2 of dough for bottom crust, making a circle just large enough for your 9″ pie pan. Place dough in pan, trim away excess. Add filling. Add the excess dough to the dough left in the bowl, roll out 1/8″ thick. Cut with heart shaped cookie cutters. Using a spatula, place hearts at random on top of cherry pie filling.

Sprinkle with sugar and cinnamon. Bake 450 degrees for 10 minutes, reduce heat to 350 degrees bake for 35 minutes until brown and golden.

pie slice

I must confess, I had an instance to sprinkle a bit of brown sugar crumble over the top of this pie. I don’t know why I thought it would be a good idea, it didn’t do a thing for it.

I regretted it the minute I did it. It covered up the cute little hearts I worked so hard to make.

Thus you will not see brown sugar crumble on the list of ingredients, even though it is shown in this photo, I wouldn’t use it.

I was reading through a number of pie recipes, and some of them require that you wait a period of as much as 4 hours to let the pie thicken and cool.

Seriously? FOUR HOURS????

Whoever decided to wait to eat a tempting WARM CHERRY PIE was an incredibly patient person.

It certainly wasn’t me. I am far too impatient.

They most definitely did not live in a house with teenage boys.

To me the best sign of a good recipe, is an empty pan.

Even if it is empty only a few minutes after you make it.