Molasses CookiesPosted: 11/26/2012 | |
I know I told myself that right after Thanksgiving I would go back on Weight Watchers. That I would start lifting those weights I have a sitting in the corner of my bedroom. That I would walk my dog Jimi everyday for an hour, and that I would get in my car and go to the gym and pretend to sweat. But who am I kidding. The first free day that I get when I can actually implement these new policies and what do I do instead. Bake cookies. I just couldn’t help it. The lure of cinnamon, ginger, cloves and molasses was just too strong for me to resist. It was calling to me. And I answered. HELLO COOKIES!
These Molasses Cookies are a real family favorite. I seriously can’t keep them in stock. I made them on Friday, and they were gone by Saturday. And no, I didn’t eat them all. I shared. They’re very easy to make actually, as you mix them up in just one pot. Yes a pot! This sinfully chewy cookie just oozes rich molasses flavor and spices. I can assure you, these will become one of your family favorites also.
Okay, so I’m off to the gym now, see ya.
From Great Cookies by Carole Walter
- 1 1/2 sticks, unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 1/2 cups granulated sugar, plus more for rolling cookies in
- 1/4 cup dark molasses
- 1 large egg
- Melt the butter in a 3 quart, heavy saucepan over low heat.
- Strain together three times the flour, baking soda, cinnamon, ginger, salt and cloves and then set it aside.
- Using a wooden spoon, stir 1 1/2 cups of the sugar, molasses, and egg into the butter, mixing until smooth. Add the dry ingredients, one-half at a time, and blend well. Put the dough in a large plastic freezer bag, or wrap in plastic wrap and refrigerate for 30 minutes until firm.
- Preheat the oven to 375 degrees F and place the racks in the upper and lower thirds of the oven. Line two cookie sheets with parchment.
- Shape the dough into 1-inch balls or you can use a ice cream scoop to form the balls. Place some sugar in a shallow bowl, and roll the dough balls in the sugar to coat them. Place the balls on the prepared cookie sheets 2 inches apart from one another as they will spread.
- Bake the cookies for 8-12 minutes until the tops begin to crack. Remove from the oven and leave them on the cookie sheets for three minutes and then remove the cookies with a thin metal spatula to cool on a rack.
Makes 24 cookies
These cookies freeze really well. You can store them in an airtight container, just layer the cookies with wax paper in between and they should last up to 3 weeks.
All cookies need to be the same size so that they will bake evenly. To insure that all your cookies will be the same size, use an ice cream scoop.
If your shipping your homemade cookies for the holidays, these ship extremely well.