Soft and Chewy Molasses Cookies
These chewy, soft molasses cookies are a family favorite we have made since my daughters were little. They are not gingersnaps. Their essence is the flavor of molasses, which is full of all the minerals they take out of sugar cane when they refine the white sugar out. So they count as relatively healthy in comparison to regular cookies.
They keep their moisture and taste fresh for about a week if you put them in an airtight tin. They are not an "average" cookie - but have a very special texture and taste. Please try them - I know you will be impressed.
Prep Time: 30 minutes plus cooking time
Serves: 24 cookies
- Wet ingredients:
- 12 Tablespoons (1 and 1/2 sticks) butter
- 1 cup granulated sugar
- 1/4 cup molasses
- 1 egg
- Dry Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat the oven to 350 degrees F (180 C).
- Melt the butter, let it cool a little, then add the sugar and molasses, stirring carefully.
- Beat the egg, and add it to the sugar-molasses mix.
- Sift the dry ingredients, and add it to the wet ingredients.
- This batter is not a hard, dry batter, so don't be surprised if it is relatively wet.
- It is easier to work with if you put it in the refrigerator for a short time.
- Lay a sheet of foil or baking parchment on the cookie sheet.
- Drop the cookie dough by tablespoon onto the foil/paper, and flatten the cookies slightly.
- The become much rounder as they cook, so make sure to leave ample space (3 inches) between the cookies.
- Bake the cookies for 8-10 minutes, until they begin to brown. If you make smaller cookies, shorten the baking time.
- Take them from the over when you are finished, but leave them on the paper for a few minutes until they are cool, when you can slide them off the parchment.
I am so grateful that I can buy parchment paper. If your cookie sheet is old or scratched, this is so important.
Unbleached is important. Why add chlorine to your food!
What is your opinion? Do you like small cookies or big cookies?
Are soft and chewy molasses cookies one of your holiday favorites? What kind of cookies do you like?