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Fragrant, chewy molasses cookies

  • Chewy molasses cookies are a favorite for the holiday season. ap

Associated Press
Published: 12/6/2016 10:00:07 PM

Holidays equal platters and tins of festive-looking cookies. Cookies with colored icing, cookies with sprinkles, cookies with fillings, cookies with layers.

An artistic cookie display is a thing of beauty, that I’ll not argue, but I’ll reach past the whole lot if I see a flat, modest, quiet molasses cookie. This is my cookie, not much to look at compared to its flashy holiday brethren, but pliant and spice-scented and, to my mind, kind of perfect.

Because the butter is melted in this recipe, you can just as easily mix them up with a spoon or a rubber spatula as an electric mixer. And also go for dark brown sugar, which contains more molasses!

Don’t overbake these cookies (unless you want crispy molasses cookies – then go right ahead and add another couple of minutes).

They will keep for three or four days in an airtight container. And they are good contenders for shipping; separate layers with wax or parchment paper, place additional crumbled paper in the bottom and top of the container to fill it, and make sure the container is well-padded before putting it in a box and sending it off to a lucky recipient.

Chewy Molasses Cookies

2 cups all-purpose flour

1½  teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

¼ teaspoon ground cloves

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter, melted

¼ cup granulated sugar, plus another 1/2 cup for rolling

¼ cup brown sugar

1/3 cup molasses

1 large egg

In a medium-size bowl, combine the flour, cinnamon, ginger, baking soda, cloves and salt.

In another large bowl, combine the butter, ¼ cup granulated sugar, brown sugar and molasses. Beat in the egg. Beat in the dry ingredients; the dough should be fairly stiff. Refrigerate the dough for about 2 hours.

Preheat the oven to 375 degrees. Scoop the dough up by heaping tablespoons and roll them into balls. Roll the balls in the remaining ½ cup granulated sugar and place them 2 inches apart on a baking sheet (about 12 cookies per baking sheet). Using the bottom of a glass, flatten the cookies to about ¼-inch thick, 2½ inches in diameter.

Bake for 7 or 8 minutes just until set. Remove the cookies from the baking sheet and cool on a wire rack. Repeat with the rest of the dough.




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