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Chewy Molasses Cookies

Molasses Cookies

Molasses Cookies

My P.S. (Princely Spouse) is a molasses cookie man.  I’ve made many different recipes over the years and he is quite picky.  I’m never sure if it’s going to be a thumb up or a thumb down.  My sister Linda made some amazing cookies a couple of years ago and I had to try the recipe.  It got a thumbs down,  “Too sweet” he said.  Argh.

The cookies really aren’t even my thing.  The only things I like molasses in are baked beans and pecan pie.  Neither of which are crunchy and highly spiced.  But when I saw this recipe on the Novice Chef blog, I was captivated by the cracked looking cookies.  Even I thought they looked fabulous!

Beat sugar and butter until fluffy

Beat sugar and butter until fluffy

I used my stand mixer to beat the butter and sugar together well.

Beat in egg and molasses

Beat in egg and molasses

The egg and molasses went in next, beating them until they were well mixed.

Add dry ingredients a little at a time

Add dry ingredients a little at a time

I measured the flour, baking soda, salt and spices together and used a whisk to mix them well before slowly add a little of the dry mix at a time to the bowl of the mixer.

Fully mixed

Fully mixed

Totally mixed, I used my small cookie scoop, the one tablespoon one, to make balls.  I set them all on a plate as I scooped and later rolled each in my hands and dipped them in sugar.  I’ve probably mentioned before tha I like my cookies small so I ended up with 54 cookies instead of the 28 the recipe said it would yield.

Scoop in small balls, roll in sugar and flatten slightly

Scoop in small balls, roll in sugar and flatten slightly

Since I make my cookies smaller than most recipes I also have to adjust baking time as well.  I usually start with 5 minutes on the timer, then go in 3 minute intervals.  My sized cookies had puffed and cracked at 9 minutes.  I did the pans all at 9 minutes and they were a perfect degree of doneness.

I baked for 5 minutes, turned and baked 4 more minutes

I baked for 5 minutes, turned and baked 4 more minutes

I have to add that I set the timer for 5 minutes, turned the pan at 5 and baked them another 4 minutes.  I’m not sure that was necessary but everyone cooking on tv lately is all about turning the pan halfway through.  You could use your own discretion, I didn’t try it the other way so I can’t say if it would be equally fine.

Chewy Molasses Cookies

Chewy Molasses Cookies

I also didn’t use the coarse grained sugar on the cookies.  I listed it as optional.  I used regular sugar.

Chewy Molasses Cookies

Chewy Molasses Cookies

For a woman who doesn’t really like molasses cookies, these were unbelievably good!  I just loved them!  I ate two and I usually don’t even sample my baking as I bake.  And my pickly ole P.S. loves them!  Let’s just say I needed to make a second batch before I froze them for the holidays because this batch was disappearing fast.  I sent some along with my sister Linda and she texted back that they were “a perfect cookie!!”  Two exclamation marks!  I think the rest of the family will love them as well.

Chewy Molasses Cookies

2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 1/2 sticks unsalted butter; room temperature
1 1/2 cups sugar
1 large egg
1/4 cup molasses
coarse sugar, for rolling  (I used regular sugar)

Preheat oven to 350°F. Line two baking sheets with parchment.

In a bowl whisk together flour, baking soda, cinnamon, ginger, salt and cloves.

With a stand mixer cream together butter and sugar until light and fluffy.  Add eggs and molasses and beat until mixed.  Slowly add dry ingredients a little at a time to the mixing bowl and mix until fully combined.

Using a small cookies scoop or a spoon, form dough into 1” balls and roll in sugar.  Place on the prepared cookie sheets and flatten slightly with a cup.  Leave 1 inch between cookies for spreading.   I put about 13 on a half sheet pan.

Bake for 8-10 minutes – until the tops crack. 9 minutes was perfect for my sized cookies.  I baked for 5 minutes, turned pan and baked another 4 minutes.

Remove from the oven and leave cookies on the pans for 5 minutes then transfer to racks to finish cooling.  Store in an airtight containers.  May be frozen.

Yield: 53 cookies

Adapted from The Novice ChefTiara Logo

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