So you may have noticed by now that I am rather fond of cookies. One of my all time favorite types of cookie is the Molasses Cookie. This past summer I was on a quest of sorts to find my favorite molasses cookie recipe. After trying several and judging based on right out of the oven as well as keeping for a few days I must say this recipe is going to be my new go-to for soft chewy molasses cookies.
This recipe was sent to me by my step mom (an excellent baker) and its from the King Arthur Flour Baker's Companion. This is clearly a cookbook I need to add to my repertoire.
Anyways, these cookies are really pretty simple and they are a beautiful example of what I think a molasses cookie should be; chewy and soft, crackled texture on top, spicy but not overwhelming, and they smell incredible. So on with the recipe!
For Soft Molasses Cookies you need:
1 cup butter (softened)
1 1/2 cups sugar
1/2 cup molasses
4 cups flour
1 tsp. salt
2 1/4 tsp. baking soda
2 1/2 tsp ginger
1 1/2 tsp. cinnamon
1 1/2 tsp. cloves
sugar in the raw
The first step is to cream the butter and the sugar in a mixing bowl, then beat in the molasses and the eggs. Next, mix up all the dry ingredients (except for the raw sugar) in a separate bowl, then stir it into the butter mixture.
Refrigerate the dough for 1 hour.
After its chilled, roll the dough into golf ball sized balls and flatten them slightly with your palms. Dip them into the raw sugar and place them on a cookie sheet. (The sugar really is a must, it adds so much to the overall texture of the cookie to have that little bit of crunch on top.)
Bake the cookies for 11-13 minutes at 350 degrees. They will not be completely browned in this time but if you leave them in longer they won't be chewy.
And when they come out of the oven you will have these:
Store these cookies in a nice dry place and they should last you for quite a while (permitting you don't eat them all first)!
Plus they are toddler approved: