Frankfort Cry-Baby Cookies
Frankfort Cry-Baby Cookies are spicy, chewy treats with raisins and a rich molasses flavor, perfect for holiday gatherings or cozy afternoons with a cup of coffee.
Ingredients
Instructions
- Cream the shortening until smooth, then add sugar and eggs, mixing well.
- Add spices and alternating amounts of flour, molasses, coffee, and vinegar to the mixture, stirring until combined.
- Stir in raisins until evenly distributed.
- Spread the dough in two greased cookie sheets with sides, or drop teaspoonfuls onto a greased sheet.
- Bake at 375°F (190°C) for about 10 minutes or until the edges are golden.
- While warm, frost the cookies with a mixture of 4 cups confectioners' sugar thinned with about 1/3 cup coffee.
Tips & Substitutions
For a lighter texture, consider replacing half of the shortening with applesauce or using a butter substitute. Ensure the molasses is at room temperature for easier mixing. If you prefer a spicier cookie, feel free to increase the ginger and cinnamon slightly. Also, soaking the raisins in warm water for a few minutes before adding can enhance their flavor and moisture.
Serving Suggestions
These cookies are delicious on their own or paired with a cup of hot coffee for a delightful treat. They also make a great addition to dessert platters during the holidays. For a fun twist, serve with a scoop of vanilla ice cream on the side, or enjoy alongside slices of Josephines Out Of This World Pie for a festive dessert experience.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply warm them in the oven at 350°F (175°C) for about 5 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Frankfort Cry-Baby Cookies contains roughly 264 calories, with 4g protein, 56g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (63% of the Daily Value), iron (38% of the Daily Value), and calcium (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 494mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, but the texture may be denser. If using gluten-free flour, ensure to add a binding agent like xanthan gum to maintain the cookie's structure.
What can I substitute for molasses?
If you don't have molasses, you can use brown sugar mixed with a bit of water or light corn syrup. This will mimic the sweetness and moisture of molasses, but the flavor will be slightly different.
How can I make these cookies less sweet?
To reduce sweetness, consider cutting down the sugar by about 1/4 cup. You can also add a pinch of salt to balance the flavors. Additionally, using unsweetened cocoa powder in place of some flour can create a more complex flavor while reducing perceived sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).