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!
I used my stand mixer to beat the butter and sugar together well.
The egg and molasses went in next, beating them until they were well mixed.
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.
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.
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 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.
I also didn’t use the coarse grained sugar on the cookies. I listed it as optional. I used regular sugar.
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 Chef