Our friends made some molasses cookies during Christmas time, and they were so good. I finally decided to try my hand at making them. First stop was buying molasses. It took me a while to find it in the grocery store…it was beside the syrup in our Kroger. I’ve heard the Dollar Tree also sells molasses.
The recipe below turned out really good, but I still want to try our friends’ recipe. I think a little less molasses would be better in the recipe below. I also discovered the cookies tasted much better if I didn’t over bake them, and sprinkled a little turbinado sugar on top (it added a nice crunch).
- 2 cups all purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ cup unsalted butter, room temp
- 1 cup dark brown sugar
- 2 tablespoons vegetable, canola, or safflower oil
- ⅓ cup unsulphured molasses (lightly grease measuring cup to prevent molasses from sticking)
- 1 large egg
- ½ teaspoon pure vanilla extract
- ~1/2 cup sugar (to roll cookies in)
- In a large bowl sift or whisk together the flour, baking soda, salt, and spices.
- In the bowl of your stand mixer, beat the butter and brown sugar until light and fluffy (about 2 - 3 minutes). Add the oil, molasses, egg, and vanilla extract and beat until incorporated. Add in the flour mixture mixture, mixing well.
- Cover and chill the batter until firm (about 2 hours or overnight).
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicon mat.
- When the dough has chilled sufficiently, roll into 1 inch balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet and with the bottom of a glass, flatten the cookies slightly.
- Bake for about 7-8 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.)
Barely adapted from: Joy of Baking Molasses Cookies