Molasses Cookies

Molasses Cookies
Molasses Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups (260 grams) all purpose flour

  • 1

    teaspoon baking soda

  • 1/4

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 1

    teaspoon ground ginger

  • 1/2

    teaspoon ground cloves

  • 1/2

    cup (113 grams) unsalted butter, room temperature

  • 1

    cup (210 grams) dark brown sugar

  • 2

    tablespoons vegetable, canola, or safflower oil

  • 1/3

    cup (80 ml) unsulphured molasses (lightly grease measuring cup to prevent the molasses from sticking) 1 large egg

  • 1/2

    teaspoon pure vanilla extract

  • Garnish: 1 cup (200 grams) granulated white sugar for covering the cookie balls before baking

Directions

Molasses Cookies: In a large bowl sift or whisk together the flour, baking soda, salt, and spices. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the oil, molasses, egg, and vanilla extract and beat until incorporated. Beat in the flour mixture mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight). Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 9 - 10 minutes, or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store in an airtight container for up to a week. Makes about 3 dozen cookies.

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