President Monroe's Cry Babies Spiced Molasses Cookies
- Prep
- 20 min
- Cook
- 9 min
- Yield
- 50 cookies
- Level
- medium
- Cuisine
- American
A historic 19th-century molasses cookie that gets its unusual name from the way the dough cries (weeps) during baking. These soft, cake-like cookies balance warm spices (cinnamon and ginger) with the subtle bitterness of coffee and the chew of raisins and pecans. The dough is creamed with lard for a tender crumb and rich flavor. Serve these at afternoon tea, with coffee, or as part of a holiday cookie assortment. This version honors the original colonial-era recipe while delivering deeply spiced comfort.
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Method
7 steps- 1
Cream lard and sugar together until light and fluffy.
- 2
Add molasses and eggs, beating well.
- 3
In a separate bowl, sift flour, cinnamon, ginger, salt, and baking soda.
- 4
Stir raisins and pecans into the flour mixture.
- 5
Alternately add flour mixture and hot coffee to the wet ingredients, beating well after each addition.
- 6
Drop spoonfuls onto greased cookie sheets.
- 7
Bake at 350 F until done, about 7-10 minutes.
Tips
The 'cry babies' nickname refers to the way these cookies weep molasses during baking, creating moist edges and a tender center.
Use hot coffee to enhance spice flavors and help distribute ingredients evenly throughout the batter.
Don't overbake; remove at 7-10 minutes for cake-like texture rather than crispy cookies.
Good to Know
Store in an airtight container at room temperature for up to 5 days. The molasses keeps these cookies moist and chewy.
Dough can be refrigerated up to 2 days. Bake from cold; add 1-2 minutes to baking time.
Serve warm or at room temperature with strong coffee, tea, or milk. Classic for afternoon snacks or holiday platters.
Common Mistakes
Do not overmix the batter after adding coffee to avoid overdeveloping gluten and creating tough cookies.
Do not skip the sifting step; it aerates the flour and distributes leavening evenly.
Do not overbake; remove at first sign of set edges to preserve cake-like texture.
Substitutions
Dairy-Free Swaps
General Alternatives
75
FAQ
Why are they called cry babies?
During baking, molasses and moisture weep from the dough, creating moist, slightly cracked edges that resembled tears to colonial bakers.
Can I use butter instead of lard?
Yes, use equal parts butter. The texture will be slightly less dense and richer due to butter's higher water content and dairy solids.
How long do these keep?
Up to 5 days in an airtight container at room temperature. The molasses content keeps them moist. Freeze unfrosted dough up to 3 months.