It is my absolute pleasure to welcome a guest poster to the blog today! Melissa K Norris is a writer and a pioneer girl at heart. Her new book, Pioneering Today, was recently released and after eagerly awaiting the chance to order my copy, it just so happens to have landed in my mail box last night! I flipped through it and can’t wait to try out her recipes. And we have one for you here today! I hope you enjoy getting to know Melissa as much as I have.

Thankful Harvest and Molasses Sugar Cookie Recipe

There is something about fall and harvest time that makes me rejoice. I get to ingather all that I’ve spent the spring and summer tending to. This hiss and jiggle of my pressure cooker is an almost constant percussion to the song of our household. (I was blessed to have Joanne share her apple butter tutorial and recipe on my blog)

Gardening and preserving our food, much like our pioneer forefather and mothers, thankfully we have some modern conveniences to help us, has always brought me closer to God. When out among His creation, my eyes feasting on the nature He made, I can’t help but feel His presence.

I’ve found the parables hold so much more meaning when we take the time to look at them beyond the pages of our Bibles. When your hands are covered in dirt, the parables of the rocky soil take on a whole new meaning.

Fall is an especially busy and yummy time for my family in the kitchen. It’s not the holidays until we’ve had these cookies at least a time or two.



Molasses Sugar Cookie-From Melissa’s book Pioneering Today

3/4 cup softened butter

1 cup sugar

1/4 cup molasses

1 egg

2 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg (original recipe called for cloves, but I don’t care for cloves so I substitute nutmeg)

In a large bowl beat together the butter and sugar until creamy. Add molasses and egg, beating until well blended.

In medium bowl, blend flour, soda, salt, cinnamon, nutmeg, ginger; add to molasses mixture, mix well. Cover and chill. (If you’re pressed for time. You can freeze the dough, then allow to thaw when you’ve got time to bake)

Form dough into 1 inch balls, roll each in sugar, place 2 inches apart on cookie sheet.

Bake at 375 degrees for 6-8 minutes. Let stand 1 minute before removing. Makes around 5 dozen. (I tend to get 3 dozen, but they’re so good I like a bigger cookie)

To make Gingerbread, just cut 1/4 cup butter and increase the molasses.

These are a soft, melt in your mouth, one is never enough kind of cookie.


For those of you who enjoy the homemade pioneer lifestyle, I’m doing a fun 7 week series on my website at A Pioneer Homemade Christmas.


I have a special offer for Joanne’s readers. For anyone who purchases a copy of Pioneering Today and forwards me their proof of purchase email from Amazon, you’ll receive a free “secret recipe” postcard and a bonus chapter on Dutch oven cooking. Offer expires in one week. Be sure to note you’re from Joanne’s blog.


Huge thanks to Joanne for hosting me and for her books. Be Still My Soul, her debut novel, was one of the best books I’ve ever read. I can’t wait to read the stories that flow from her fingertips, copies of her wonderful story will be wrapped and under the tree for some lucky people on my list this year. 


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Thank you, Melissa! I cannot wait to try out this recipe! I just know your heart for the Lord and for enjoying the beautiful world he created, is going to bless many readers.

We’re giving away an ebook of Pioneering Today. If you’d like to enter, simply leave a comment below! The drawing will close on Saturday, November 3rd and will be chosen using You can leave any comment, but feel free to share a “pioneer today” story of your own, maybe from your childhood or something you do today!