Friday, December 5, 2014

Old Fashioned Molasses Cookies



Today I have another delicious cookie recipe for you folks. These old fashioned molasses cookies are a balance of both chewy and crispy. The tops are barely crunchy while the insides are chewy. Many thanks to The Yummy Life for this great recipe.

For the record, they are delicious but my favorite molasses cookie are these extra soft and chewy ginger cookies. Speaking of them, looking at my super old and bad photograph reminds me that I need to make them and take new pictures. 

Now is the perfect time to invest in a nice cookie scoop. I was on the fence about these for years but after I broke down and ordered one, I LOVE it. I ordered the medium size and I use it all the time. It's wonderful. They are sturdy, they keep your hands cleaner than if you were rolling dough by hand, and they make nice, uniformly sized cookies. Order one now before the cookie baking madness starts. Enjoy!





Note: In place of electric mixer, dough can be mixed thoroughly by hand with a spoon.

Old Fashioned Molasses Cookies
Makes about 2 dozen

Ingredients

  • 2 cups all-purpose flour (may use half whole wheat pastry flour)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-3/4 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 3/4 cup butter, melted
  • 1 cup plus 1/3 cup sugar, divided
  • 1 egg, room temperature
  • 1/4 cup molasses

Directions

  1. In small bowl, whisk together flour, baking soda, salt, cinnamon, cloves, & ginger; set aside. In medium bowl, with electric mixer on low speed, blend together the melted butter, 1 cup sugar, and egg until smooth. Stir in molasses. With mixer on low speed, gradually add flour mixture to molasses mixture; mix until completely combined. Cover and chill dough in refrigerator for 1 hour.
  2. Preheat oven to 375-f degrees. Roll dough into walnut sized balls (use a medium cookie scoop, if available); roll each ball in remaining sugar. Place 2 inches apart on parchment lined baking sheets. Bake 8-9 minutes just until tops are cracked all over, but cookies are still a bit gooey inside the center cracks. Cool on wire racks.

Recipe from The Yummy Life.


1 comment:

  1. I made molasses cookies for the first time last year and love them!!! What a Christmasy cookie! Yours look delicious!
    Merry Christmas!
    Leslie

    ReplyDelete

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