Molasses cookies may inherently have a nostalgic quality to them, considering the main ingredient isn’t used as prevalently in cooking as it was in the past, according to the San Francisco Gate. Molasses was once a culinary staple of food all around the U.S., and it was added to dishes such as beans, soups and meats. Today, molasses is still often used in barbecue sauce to give it that sweet, rich flavor and thick texture. Furthermore, molasses is still a crucial component of gingerbread, and molasses cookies are a perfect dessert to make in the fall. These chewy treats have a long shelf life and go great with a number of hot autumn beverages. Molasses cookies can easily be paired with something as simple as a cup of tea or coffee, as well as with more festive holiday beverages such as spiked spiced cider with rum. What’s more, molasses cookies are perfect for novice chefs still learning how to bake cookies.
Molasses cookie recipe
Below is a basic molasses cookie recipe courtesy of Bon Appetit:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup (1 stick) melted, unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses
- 1/4 cup (packed) dark brown sugar
- Coarse sanding or raw sugar (for rolling)
Preheat the oven to 375 degrees Fahrenheit. Whisk together flour, baking soda, cinnamon, cardamom, ginger and salt in a small bowl. In a larger bowl, mix egg, butter, granulated sugar, molasses and brown sugar. Add all of the ingredients together and mix.
Place sanding sugar on a plate or in a shallow bowl. Use a tablespoon to scoop out dough and roll each spoonful into a ball. If the dough is too sticky, allow it 20 minutes to chill in the refrigerator. Roll each ball in the raw sugar and place them on parchment-lined baking sheets. Give each ball 2 inches of spacing.
Bake the cookies for 8-10 minutes. Rotate the sheets halfway through the allotted baking time. Cookies will puff and crack so they are chewy in the middle. Baking them longer will result in firmer cookies. Allow cookies to cool on a wire rack or stovetop.
Tip: Since molasses cookies are chewy and hold together well, they’re perfect candidates for making a homemade ice cream sandwich.
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