Newfoundland lassy mogs are a beloved treat that encapsulates the rich, deep flavor of molasses in a soft, chewy cookie. These traditional cookies are a favorite in many Newfoundland households, perfect for enjoying with a cup of tea or as a comforting snack anytime. The warm spices and sweet molasses make lassy mogs a delightful treat that brings a touch of Newfoundland’s culinary heritage to your home.
In this post, we’ll show you how to make traditional Newfoundland lassy mogs from scratch. The recipe is simple and straightforward, ensuring that even novice bakers can achieve delicious results. You’ll start by creaming together butter and brown sugar, then adding molasses and eggs to create a rich, flavorful base. Next, you’ll mix in flour, baking soda, and a blend of warm spices like cinnamon and ginger to form a soft dough. We’ll provide tips on how to shape and bake your cookies to perfection, achieving a golden-brown exterior while keeping the interior soft and chewy. Our step-by-step instructions will guide you through the entire process, from mixing the dough to enjoying the freshly baked cookies.
Experience the comforting, nostalgic taste of Newfoundland lassy mogs and share this traditional treat with your loved ones. These cookies are sure to become a favorite, bringing a touch of Newfoundland’s rich culinary heritage to your kitchen.
Lassy Mogs Recipe:
1/2 cup butter
1/2 cup brown sugar
1/3 cup molasses
1 egg
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 cups flour
1/3 cups chopped dates
1/3 cups raisins
2/3 cups pecan pieces
Starting with slightly cold butter, cream together butter with sugar. Mix in the molasses and then the egg. Sift together the dry ingredients and mix into the butter mixture in two parts, mixing until flour just incorporated. Stir in dates, raisins and pecans just until incorporated.
Place the dough into the fridge and preheat oven to 350F. While waiting for oven to pre-heat, line two cookie sheets. Once the oven has pre-heated, scoop out dough with an ice cream scoop and press down slightly with a flat-bottomed glass, slightly moistened.
Bake cookies for 12-14 minutes one sheet at a time. Cookies will be slightly underdone. Cool completely on baking sheets.
Yields: 24 cookies
* Lassy and lasses are common short forms for molasses on the island. Mogs are small cakes made of flour, baking powder, butter, salt, etc. When sweetened with molasses instead of sugar, they are, of course, lassy mogs. Mog may derive from a British dialect verb that meant “to go slowly” because the little cakes rose slowly when baked. But Mog and Moggy were also dialect nicknames for Margaret in certain rural areas of the British Isles, so these cakes may simply be lassy Margarets.
