Christmas is getting closer and that means cookies! It was a scene from a Christmas card on Saturday; there was a roaring fire in the background, R and I were trimming the tree and there was cocoa and a plate of ginger molasses cookies on the table. These cookies were excellent; soft and moist like the Archway’s Dutch Cocoa cookies my friend Sunniva introduced me in 8th grade. We used to consume the whole package in one sitting.
I think these will made it in to the treat bags I’m giving out this year. I did add a small amount of black pepper (1/2 teaspoon) to give it an extra kick.
Soft Molasses Cookies
- makes 44 cookies -
Adapted from The King Arthur Flour Cookie Companion.
1 cup (2 sticks , 8 ounces) unsalted butter 1 cup (7 ounces) sugar, plus more for coating the dough 1/2 cup (6 ounces) molasses 2 1/4 teaspoons baking soda 1 teaspoon salt 1 1/4 teaspoons cinnamon 1 1/4 teaspoons ground cloves 3/4 teaspoons ground ginger 2 large eggs 3 1/2 cups (14 3/4 ounces) unbleached all-purpose flour
1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the molasses while mixing at a slow speed, then the baking soda, salt, and spices. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in the flour. Cover the bowl and refrigerate the dough for 1 hour.
2. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
3. Shape or scoop the dough into 1 1/2-inch balls; a tablespoon cookie scoop works well here. Roll them in granulated sugar and put them on the prepared baking sheets, leaving about 2 inches between them.
4. Bake the cookies for 10 minutes. The centers will look soft and puffy, which is okay. As long as the bottoms are set enough to lift partway off the cookie sheet without bending or breaking, they're ready to come out of the oven. Cool the cookies on the pan for 10 minutes before transferring them to a rack to cool completely.