Swoon-worthy Molasses Cookies

Cooked up on August 26, 2011

Filed under: dessert, Uncategorized

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I know there are two schools of thought when it comes to cookies, so I had better go right out and say it: with a few exceptions, I am a soft and chewy cookie person. The kind of person that usually subtracts 1-2 minutes of bake time from any new recipe just to be certain I don’t overcook. It’s not to say I don’t love the occasional crispy cookie. But I completely melt for chewy ones.

I can’t believe this is the first cookie post I’ll have made on this blog. Expect many more to come. I love making cookies more than any other dessert, but it’s tough to pass up on delicious fruit desserts when there’s so much fresh summer produce.

However, I’ve been thinking for a while that I need to try making these delicious molasses cookies:

Good, right? Look at that crevice of molassesy goodness. That is what makes these incredible.

The recipe I used for these cookies is from Joy of Baking. For two dozen cookies, you will need:

  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup unsalted butter, room temperature
  • 1 cup  dark brown sugar
  • 2 tablespoons vegetable, canola, or safflower oil
  • 1/3 cup  molasses
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Allow the butter to come up to room temperature while you sift the dry ingredients together and set aside. Cream the butter and sugar for several minutes until they are well-mixed and fluffy.

Next, add the molasses, egg, and oil and keep mixing.

Add the dry ingredients and mix (slowly, or that flour is going everywhere!) Then cover and refrigerate for at least 30 minutes.

Put about 1/2 cup of sugar into a small bowl and use a small cookie scoop to make balls of dough, and then drop them into the sugar and roll them around to coat the cookie.

Then, flatten them out to about 1/3 of an inch. Give them more space than I did here, or add some flour to the dough if you prefer cookies with more height. These cookies spread way out during baking.

Cook at 375 for about 10 minutes, switching your baking sheets halfway through.

Allow to set up another 10 minutes before transferring them to cooling racks.

And then take glamour shots of your cookies:

So. Tasty. I brought two of these to work today and told myself I’d eat one and save the other for a little treat when I finished my project. When I finished the project, the cookies were already gone.

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