Rubber Cookies1 Reviews
- Prep: 30 min
- Cook: 8 min
- Ready In: 1 hr
“This is a recipe my mom made for us as kids. It a molasses cookies that is hard until left in a sealed container with a half of apple for a week. It's great frosted with confectioners' sugar frosting.” - by LYNNANN545
Original recipe yields 4 dozen
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a Dutch oven or large saucepan over medium heat, heat sorghum, stirring constantly. Stir in baking soda and remove from heat. Stir in the sugar and eggs; mix well. Combine the salt, cinnamon, allspice, cloves and nutmeg; mix into the sorghum mixture. Gradually stir in the flour until dough is stiff enough to roll out. The amount of flour may be adjusted.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters. I like to cut them into squares with a pizza cutter. Place cookies 1 inch apart onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until cookies are firm but not crisp. Remove from baking sheets immediately or they will stick. Cool on wire racks. When cool, place into an airtight container with the 1/2 apple for about a week, or until they are soft enough to bend. Frost with confectioners' sugar frosting if you like.
Amount Per Serving (48 total)
- 86 cal
- 0.3 g
- < 1%
- 19.6 g
Based on a 2,000 calorie diet
Reviews (1)Rate This Recipe
"I chose this recipe because I had a 12 year old jar of sorghum molasses in my cupboard and I wanted to use it up on something that sounded interesting. Rubber cookies did not disappoint! They actual..." See morely tasted great right out of the oven, a lot like gingerbread cookies. But I also wanted to try the week-long airtight storage with the half-apple because it just sounded too out-there not to try. When we opened the lid, we were a bit disconcerted to find the apple moldy. We cut off the portions of cookie that were touching the apple and that was the extent of the unpleasantness. The cookies tasted the same as they did at first and were even somewhat rubbery. I like to say they're a cross between ginger snaps and beef jerky! I took them to church and left them in the church office without telling them the name of the cookies. They were all eaten in short time. In fact, our Senior Pastor, Bob -- a lover of fine foods --took one home and his wife even wrote me asking for the recipe!"
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