h1

molasses spice cookies

September 20, 2011

double-shot! two recipes for the same cookie.

and bonus: health benefits of blackstrap molasses!


molasses spice cookies

2-1/3 cups (580 mL) all-purpose flour

2 tsp (10 mL) baking soda

1/2 tsp (2 mL) salt

2 tsp (10 mL) ground ginger

1/2 tsp (2 mL) cinnamon

1/4 tsp (1 mL) each: allspice, finely ground black pepper

3/4 cup (180 mL) unsalted butter (at room temperature)

1 cup (250 mL) packed light brown sugar

1/2 cup (125 mL) fancy-grade molasses

1 large egg

Granulated sugar for rolling

In medium bowl, sift together flour, baking soda and salt. Stir in ginger, cinnamon, allspice and pepper.

In large bowl with electric mixer on medium speed, cream together butter and sugar until fluffy. On low speed add molasses then egg. Slow add dry mix until just blended. Cover with plastic wrap. Refrigerate at least 2 hours.

Grease sheets.

Form heaping 1 tbsp (15 mL) into balls. Roll balls in sugar and place on trays 3 inches (7.5 cm) apart. Flatten with bottom of glass to form 2-inch (5-cm) rounds. Bake in batches in preheated 350F (180C) oven until no longer puffy and set in middle, 10 to 12 minutes.

+

mar-mar stew-stew’s chewy molasses spice cookies

* 2 cups all-purpose flour (spooned and leveled)
* 1 1/2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 1 1/2 cups sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 1 large egg
* 1/4 cup molasses

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
2. With an electric mixer, beat butter and remaining cup of sugar until combined. Beat in egg and then molasses until combined. Reduce speed to low; gradually mix in dry ingredients, just until a dough forms.
3. Pinch off and roll dough into balls, each equal to 1 tablespoon. Roll balls in reserved sugar to coat.
4. Arrange balls on baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges of cookies are just firm, 10 to 15 minutes (cookies can be baked two sheets at a time, but they will not crackle uniformly). Cool 1 minute on baking sheets; transfer to racks to cool completely.

{oh mar-mar, you and your electric devices}

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: