Old-Timers Cookies

These rolled molasses cookies are the real deal from a time before butter became the default fat in baking. Lard gives them a tender, flaky quality that butter can’t match, while sour cream adds moisture and a subtle tang that plays off the dark sweetness of the molasses.

The dough is deliberately soft and sticky when first mixed. That overnight chill in the fridge is essential. It firms up the lard so the dough becomes rollable, and the rest lets the flour fully hydrate and the spices bloom.

Work with half the dough at a time, keeping the rest cold. Roll to ¼ inch thick on a well-floured cloth. These are meant to be thick, soft cookies, not thin and snappy ones. The sour cream and lard keep them pillowy even after baking.

Pro Tips

• Use mild molasses, not blackstrap. Blackstrap is too bitter and will overpower the spices
• Roll on a floured cloth, not directly on the counter. The cloth absorbs less flour so the cookies stay tender
• Don’t skip the overnight chill. Warm dough sticks to everything and loses shape when cut
• Pull them at 15 minutes for softer cookies, 20 for a firmer edge

Variations

• Frost with a simple powdered sugar and milk glaze for a more finished look
• Add ¼ teaspoon of cloves for a deeper, more complex spice profile
• Use shortening instead of lard if you prefer, though the texture won’t be quite as flaky