As many of you that have been following us over the last year or two know, we had an Official Cookie Contest last March. It was a wonderful contest and we had some really wonderful cookie recipes offered!
After a very close race and the public vote on Facebook, it ended with a delicious cookie called “Modern Molasses Cookies” submitted by Alyssa D’Alconzo. Since we have opened, we have been placing these yummy cookies on a silver tray on each bed during turn-down service. They are wonderful and everyone really enjoys the added “midnight snack”.
Alyssa and Michelle – November 2013
This weekend we were excited to host Alyssa and her family for a couple days at the plantation! How wonderful to finally meet someone that we have been chatting with on our blog for so long. Alyssa isn’t the first from the blog to come by, but it was extra special to have her here to sample our “Modern Molasses Cookies”.
I think we passed the test!
But we would like to share the recipe with all those who are new or those who would like to know how to make them. Here at the plantation, I did make a copy of changes to the recipe. I don’t serve them with chocolate because there are those who may be allergic. I also make a batch and freeze the raw dough balls. Then in the afternoon, I pull out what I need and cook them so they are fresh and warm when our guests return from dinner. By freezing them, it helps give them a puffy center too. (A trick I learned from Mrs. Field’s cookies)
You can check out Alyssa’s blog and read about her adventures visiting us at
So make a warm batch and enjoy!
Modern Molasses Cookies – Alyssa D’Alconzo
Ingredients (4 dozen cookies)
2 1/2 cups flour
1/4 teaspoon salt
2 teaspoons baking soda
2 1/2 teaspoons allspice
1/2 teaspoon cardamom
3/4 cup shortening
1 cup packed dark brown sugar
1/2 cup molasses
1 teaspoon vanilla
2 1/2 ounces dark chocolate
1/2 teaspoon coconut oil or shortening
In a medium bowl, combine first 5 ingredients; set aside.
In the bowl of a stand mixer, cream together shortening and dark brown sugar. Beat in egg, molasses, and vanilla. Mix well.
Fold in dry ingredients and stir by hand.
Cover and chill at least 1 hour.
Preheat oven to 350 degrees. Lightly grease cookie sheets.
Shape teaspoonful of dough into balls; roll in sugar.
Place balls onto cookie sheets, about 2 inches apart.
Bake 8-10 minutes until set. Cool for one minute on cookie sheet and remove to wire rack to cool completely.
In a small bowl, break up chocolate into small pieces, add coconut oil or shortening, and microwave on medium heat until melted.
Using a fork, drizzle chocolate over cookies.
Allow chocolate to set and store in an airtight container.