Family Meal: Jon's Molasses Cookies

A simple cookie recipe from Gjusta pastry sous chef Jon’s grandmother.

Gjusta pastry sous chef Jon Koeckeritz’s molasses cookies. Photo by Trip Davis

At our restaurants we are guided by listening and learning from the stories of our team, particularly the ways our families, upbringings, and lineage have shaped the way we consider, source, prepare, and share food. Our series Family Meal spotlights recipes from different members of our team that have — in some way — informed the way they cook today. 

This week, a musing on dessert as a welcoming ritual — featuring a ready-to-bake, simple molasses cookie from Gjusta pastry sous chef Jon Koeckeritz’s grandmother.

Jon explains, “As a child, I remember going over to my grandparents house and my grandma would pull down a Folgers coffee tin from the pantry to offer cookies to any guests. I really enjoyed her molasses cookies. We called them ginger snaps (probably because they were over baked and semi-stale) but delicious when dipped in a glass of milk.”

Photos by Trip Davis

“At my previous job I would make a molasses cookie dough, portion it, and have it ready to bake before service started. It was a morale boost to surprise the staff with fresh baked cookies mid service.” 

“This recipe is great because it’s simple, delicious and the ingredients are normally sitting on your shelf. I recommend using a scale for consistency and an easier clean up when you’re finished.”

“This recipe is great because it’s simple, delicious and the ingredients are normally sitting on your shelf.” Photos by Trip Davis

Jon’s Molasses Cookies

105g vegetable shortening or neutral oil

60g butter

230g dark brown sugar

85g molasses 

2g vanilla extract

2 eggs

325g all-purpose flour 

11g baking soda 

2g salt

6g ground ginger 

3g ground cinnamon

Organic sugar, for rolling

Photos by Trip Davis

Preheat oven to 350°F. Cream together the oil, butter, and sugar. Add the molasses and vanilla. The mixture will look broken and separated. 

Add the eggs. Scrape the bowl and mix. 

Mix the dry ingredients in a bowl to disperse the spices, salt, and baking soda evenly into the flour. 

Add the dry ingredients to the mixer and slowly mix until homogeneous. 

Chill the dough. Scoop and shape into balls (70g each). Roll in organic sugar. 

Bake, rotating halfway, for about 12 minutes. 

Let cool, and enjoy with coffee or tea.