Over the last week we’ve been sharing about family traditions and how they create memories and strengthen family bonds. We never know when those simple little habits like baking together will become lasting traditions in our family.
Last Wednesday, I wrote that the tradition of my grandma’s Christmas cookies is now being carried into the next generation with my adult children.

These cookies date all the way back to the 1930’s when my grandma, Trudy Krahling, was 14 years old.

My Grandma Krahling grew up in a very poverty-stricken family where she and each of her siblings needed to live and work with another family. In today’s modern times we would refer to her position as a live in personal helper and nanny.

My Grandma Krahling was fortunate to work for Bertha De Graaf in George, Iowa; she and her husband owned the market and butcher shop there and had 5 children.
This recipe came from Mrs. Bertha De Graaf, who taught my grandma how to bake them. Today we affectionately call them… “Grandmas Cookie’s”. They have been a part of our family tradition for over 89 years. The recipe is printed below for you to enjoy!

Creating Legacies together,
Kimber Krosschell​

Grandma’s Frosted Cream Cookies (Molasses Cookies)

1 c white sugar
1 c Crisco shortening
1 c dark molasses
1 egg
1 c boiling water
1 tsp salt
2 Tbsp lemon extract
5 c flour, sifted
2 ½ tsp baking soda
2 tsp ground ginger
2 tsp cinnamon

In a mixer, blend shortening and sugar, then add egg. 
Heat molasses to a boil and pour over the sugar mixture. 
Add lemon extract and baking soda to boiling water and add to sugar mixture.
Add flour and spices and refrigerate overnight. 
*this mixture will be sticky and almost runny; it will stiffen overnight. 

Preheat oven to 350. 
Roll out dough on a floured surface to about ¼ inch thick.
Use cookie cutters to cut out your dough. Bake at 350 for 8-10 minutes. 
(To test for doneness, lightly press with your finger. If the indentation stays, they are done. Do not over bake.)
While they bake, prepare your frosting.
Then frost while still warm. 


2 c powdered sugar
½ tsp lemon extract
1 tsp soft butter
Mix the above 3 ingredients and dilute with a small bit of coffee.