Molasses cookies
Votes: 1
Time: 30 min.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
A simple recipe for delicious, rich, spiced cookies. It's made with just flour, butter, brown sugar, an egg, aromatic spices, and cane molasses, which gives the baked goods their delicious color and a subtle caramel flavor. Cinnamon, ginger, and cloves complement the recipe perfectly. Place the dough into balls on a baking sheet, and in the oven, it will spread into flat cookies. After baking, the cookies develop a crispy sugar crust while remaining soft and chewy inside. Their flavor and aroma will lift your spirits even on the dreariest and chilliest of days.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups of flour
- 2 teaspoons of baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 tsp ground cloves
- A pinch of salt
- 165 g butter, room temperature
- 1 cup brown sugar
- 1 egg
- 3/4 cup molasses
- Turbinado sugar for sprinkling
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Recipes with similar ingredients: flour, cinnamon, ground ginger, carnation, butter, brown sugar, eggs, molasses, turbinado sugar
Cooking the dish according to the recipe:
- Preheat oven to 175°C. In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Beat in the egg, then the molasses. Gently fold in the flour mixture in three additions.
- Using an ice cream scoop, scoop the dough into 2.5 cm (1-inch) balls and place them on a baking sheet sprinkled with turbinado sugar. Gently roll the cookies in the sugar, coating them completely. Transfer the sugar-coated balls to another baking sheet and press them lightly.
- Bake for 9-10 minutes. Then transfer the cookies to a wire rack to cool. Store in an airtight container for up to 2 weeks.
Categories:
recipe / Desserts / Cookie / Anne Burrell
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