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Saturday, January 19, 2013

Molasses Cookies

Apparently it's molasses time here, and of course, it would fall after people need it for making gingerbread houses and other seasonal treats. Having spotted small packets of the solid form of molasses in a shop near my house and secured an ongoing source for the rest of the year, I decided it was time for something warm and gingerbread-y. Molasses cookies are one of my favorite, favorite cookies. They're so classic winter, and you could almost get away with saying they're healthy because of all that iron. :) There's a chewiness there that you don't find in a lot of cookies either. Mmmm...


Molasses Cookies - Makes roughly 3 dozen
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon each cinnamon and ground ginger
1/2 teaspoon ground cloves
1/2 cup or 128g butter, softened (tricky this time of year!)
1 cup brown sugar
2 Tablespoons oil
1/2 teaspoon vanilla
1 egg
1/2 cup liquified chaaku or molasses
White sugar

In one bowl, mix all the dry ingredients down through the cloves. Stir to get the baking soda and spices mixed throughout. In a separate bowl, cream the butter and brown sugar. Once fluffy add the oil, vanilla, egg, and molasses. Stir until everything comes together. It will look almost curdled. Gradually add the dry mixture to the wet until you have a somewhat sticky brown dough. Cover and chill until firm. This happens in about 30 minutes on the counter during winter in our house!

Preheat oven to 190C/375F. Pour some sugar (chunky or fine--both work) into a bowl. Form 1 inch balls with the dough and roll them in the sugar before placing them on a baking sheet. They don't spread too far so 2 inches or so apart is okay. Bake for about 9 minutes. Look for crinkles forming on top that look just barely dry (even underdone) and remove from the oven to cool.

Try not to eat them all... By the way, the dough does not taste good before it's cooked so don't judge the cookies by their raw flavor.

1 comment:

  1. Scott will love these! I am going to make some very soon!

    ReplyDelete