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Grandma Chandler's Christmas Cookies


These yummy Grandma Chandler's Christmas Cookies keep well when packed in an airtight container which makes for a great gift, they can also easily be shipped!

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Rate this recipe 4.5/5 (21 Votes)


  • 3 eggs
  • 1/2 cup molasses
  • 3 3/4 cups dark brown sugar
  • 3/4 cup water
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground nutmeg
  • 1 tablespoon ground cloves
  • 1 tablespoon ground cinnamon
  • 1/2 tablespoon ground allspice
  • 1 1/2 pounds walnuts, coarsely chopped
  • 6 1/2 About 6 1/2 cups flour


Servings 1
Adapted from


Step 1

Heat the oven to 350 degrees fahrenheit.

In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat together the eggs, molasses and brown sugar. Beat in the water, then the baking soda, salt, nutmeg, cloves, cinnamon and allspice. Beat in the walnuts, and then half of the flour. It's best to beat in the rest of the flour by hand; this recipe makes a lot of dough, possibly too much for some mixers.

Roll out the dough in batches on a well-floured surface to a generous one-fourth-inch thickness. Cut the dough into diamond shapes and bake on lightly greased sheets until the bottom is lightly browned but the top has yet to color, 11 to 13 minutes.

Pack in airtight containers; these keep for 2 to 3 months and ship well.

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