Lassy Moggs

This traditional Newfoundland cookie has many variations, and while this recipe may not be exactly the same as your Nan’s we really hope that you like our version as well!

The name Lassy Mogg, it is believed, came about because molasses was often referred to as “lassy” and a mogg was a flat dense cake.

Lassy Mogg Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lassy Mogg Recipe

Lassy Moggs

  • Author: Johanne Bosse
  • Total Time: 0 hours
  • Yield: 24 1x


A traditional Newfoundland cookie, best enjoyed with a hot mug of tea!


Units Scale
  • Preheat oven to 400
  • 1/2 cup raisin
  • 1/2 cup dates, finely chopped
  • 1/2 cup water
  • 1 cup pecans, chopped and toasted
  • 2 2/3 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ginger
  • 1 1/2 cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp black pepper
  • 1 tsp salt
  • 1/2 cup shortening
  • 1 cup brown sugar
  • 2/3 cup molasses
  • 2 eggs
  • 2 tsp vanilla


  1. In a sauce pan combine the raisins, dates and water, bring to a boil, reduce heat and simmer for 5 minutes, set aside to cool.
  2. In a bowl combine the flour, baking soda, baking powder and all the spices, mix well and set aside.
  3. In a separate bowl cream together the shortening, the brown sugar and the molasses.
  4. Add the eggs one at a time, beating until incorporated.
  5. Add the vanilla and mix.
  6. Add the raisins and dates, mix by hand.
  7. Fold the dry ingredients into the wet ingredients.
  8. Fold in the toasted pecans.
  9. Drop the cookies onto parchment lined baking trays.
  10. Bake for 10-12 minutes.
  11. Place on rack to cool.
  • Prep Time: 15 mins
  • Cook Time: 10-12 minutes
  • Category: Desserts, Recipes