Saturday, November 17, 2007

Mmm Perfect Molasses Cookies

Again, from my lovely King Arthur Flour Cookie Companion, best ever molasses cookies:
  • 1 cup unsalted butter
  • 1 cup sugar (and extra for coating the dough before baking - I've been using demerara sugar
  • 1/2 cup molasses
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/4 teaspoons cinnamon
  • 1 1/4 teaspoons ground cloves
  • 3/4 teaspoon ground ginger
  • 2 large eggs
  • 3 1/2 cups flour
Preheat oven to 350° - grease or parchment cookie sheets
1. Cream butter & sugar, add molasses while mixing at a slow speed, then add baking soda, salt, spices. Add eggs 1 at a time, beating well. Scrape down sides of the bowl, then stir in flour.
Cover and refrigerate for 1 hour.
2. Shape/scoop the dough into 1 1/2 inch balls, roll them in sugar and put on cookie sheets, about 2 inches apart.
3. Bake for 10 minutes, then cool on pan for 10 minutes before cooling completely on racks.
(Corners will be soft & puffy, if the bottoms can lift off the pan without braking they can come out of the oven.)
4. EAT :)

Ahhh, these are the best. If there were eggs and sugar in the house right now I would totally bake them!

1 comment:

  1. Molasses is such a favorite. Makes the kitchen smell so good. Wish I could pass on to you the quince that I have left over after making 24 jars of Persian Quince Jam, quince candy, quince jellies, quince paste, poached quince and quince tatin. Maybe you will take soem home after Thanksgiving and experiment.