Molasses Cookies

Kitty FloridoDecember 9, 2017

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The holidays are here, and we’ll be sharing 4 new recipes with you! This year, I baked all of these recipes with my friend Dani, who was in town just for a few days, and it was perfect. We baked all throughout the day. The best thing we did? Prepare the all cookie dough – including these Molasses Cookies – before hand. We both got up early that morning and had the doughs ready to bake.

This is a recipe I’ve been wanting to try for a while, but instead of making the cookies big and flat, I decided to make them small and chubby – this recipe allows you to do either. The best thing to shape these cookies, is to grab teaspoons of dough, roll them in a ball and keep portioning all the cookie dough until you run out. This way, you’ll making sure that all of the cookies have the same size. Then, take each cookie ball and roll it in sanding sugar, flattening each ball slightly with your finger before baking them.

The molasses give the cookies a darker deeper flavor that you’ll love. Make sure you get clear sanding sugar (we always get ours at Blossom). Oh, and an extra tip for cookie storage, make sure you store each cookie recipe separately. That way, the chewy cookies don’t soften the rest of the cookies.

Kitty

Molasses Cookies

Recipe from Martha Stewart
Makes about 3 dozen medium cookies

Ingredients:
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
½ cup packed light-brown sugar
2-oz. unsalted butter, melted
¼ cup molasses
¼ cup milk
1 large egg, lightly beaten
Sanding sugar, for rolling

Instructions:

Preheat oven to 375ºF.
Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar.
Stir in melted butter, molasses, milk, and egg.
Roll ½ teaspoon of dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets.
Repeat with remaining dough. Chill in refrigerator for 5 minutes.
Flatten slightly each ball with your finger. Bake for 12 minutes.
Transfer cookies to wire racks, and let cool.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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