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Molasses Cookies: Not Too Sweet, Not Too Salty
I needed molasses cookies the other day. I mean, really needed them. Spicy, chewy, dark and flavorful. They were calling to me. More importantly, there was a large container of ginger ice cream in the freezer that were calling to them. Yes, the ice cream made me do it.
In the end, I caved. I made the molasses cookies. I ate them with the ice cream. I closed my eyes and ignored the toys on the floor, the dishes left in the sink, the crumbs on the table that hadn’t been wiped up from dinner, and I took a bite of heaven.
For me, the perfect molasses cookie has a slight crust, is chewy inside, and no, it is not too sweet, nor is it salty. It is spicy. Molasses cookies are sweet, but the molasses adds a depth and flavor that kind of focuses you away from that. If you’re looking to play it up more, try rolling the dough balls in sugar prior to baking or use a sugar coated glass to press the cookies out before baking.
Molasses Cookies
1-1/2 cups unsalted butter
2 cups sugar
1/2 cup dark molasses
2 eggs
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon allspice
Preheat oven to 375 degrees. Beat together butter and sugar until creamy. Add in eggs and molasses and mix. In a separate bowl, whisk together the dry ingredients. Add into the dough and blend.
Using a medium-sized scoop, places balls of dough 2 to 3 inches apart on a parchment or silicon-lined baking sheet. Bake at 375 degrees for 10-12 minutes. Allow to partially cool on the baking sheet before moving to cooling rack.
Makes 4 1/2 dozen cookies.
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3 Comments
yogurt_muse commented on Jul 13 10 at 9:00 pmHow do you keep your molasses cookies from going flat when made with butter? I prefer to make my cookies with butter but have never had success as shown above with molasses cookies.
anamama commented on Jul 19 10 at 8:03 pmCookies turned out great, I substituted 1 cup of date sugar and .5 cup of regular sugar and only used cinnamon and nutmeg for spices, and it still came out fabulous. It was a huge hit with the kiddos and the hubby. Thanks for the recipe!
Shaina0 commented on Jul 20 10 at 2:19 amI’m so glad to hear that! I love the substitutions, too!
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