Cookies, Molasses

INGREDIENTS

• ¾ cup unsalted butter, softened
• 1 cup dark brown sugar
• 1 egg
• ¼ cup molasses
• 2 cups all-purpose flour
• 1 teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves (be generous)
• ½ teaspoon ground ginger (be generous)
• ½ cup raw sugar

DIRECTIONS

1. In a medium bowl, mix together the softened butter, brown sugar, and egg until smooth.

2. Stir in the molasses.

3. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture.

4. Cover, and chill dough for 1 hour.

5. Preheat oven to 375 degrees F (190 degrees C).

6. Roll dough into walnut sized balls, and roll them in the raw sugar.

7. Place cookies 2 inches apart onto ungreased baking sheets.

8. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

Serious Eats

https://www.seriouseats.com/soft-molasses-cookies-recipe

INGREDIENTS

• 1 cup (2 sticks, 8 ounces) unsalted butter
• 1 cup (7 ounces) sugar, plus more for coating the dough
• ½ cup (6 ounces) molasses
• 2 ¼ teaspoons baking soda
• 1 teaspoon salt
• 1 ¼ teaspoons cinnamon
• 1 ¼ teaspoons ground cloves
• ¾ teaspoon ground ginger
• 2 large eggs
• 3 ½ cups (14 ¾ ounces) unbleached all-purpose flour

DIRECTIONS

1. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add molasses while mixing at a slow speed, then baking soda, salt, and spices. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is incorporated. Stir in flour. Cover the bowl and refrigerate the dough for 1 hour.

2. Preheat the oven to 350°F (180°C). Lightly grease (or line with parchment) two baking sheets.

3. Shape or scoop the dough into 1 ½-inch balls; a tablespoon cookie scoop works well here. Roll them in granulated sugar and put them on the prepared baking sheets, leaving about 2 inches between them.

4. Bake cookies for 10 minutes. After taking them out of the oven, allow cookies to cool on the pan for 10 minutes before transferring them to a rack to finish cooling