Sassy-Molassy: Chewy Molasses Cookies

Sweet, sassy, molassy -- that's all I can really say about these little bites of joy. Im a major cookie fan, and it's my 'thing' to see how I can upgrade and alter the general cookie into more than just something you can dunk into your coffee or tea.  Having said that, these cookies are high on smokey molasses, cinnamon, ginger, and nutmeg, and rolled in sugar so that they're crispy on the outside, and gooey-chewy on the inside. I'm a big fan of spices, so I go a little overboard with them when i'm making them at home, but in the recipe below, the exact measurements are all there.

 

Like all cookies, they start with the basic whipping of soft butter and sugar, and then everything follows. The only trick to make them perfectly round and perfectly gooey in the middle is to a) keep the dough in the fridge for at least half an hour before you start rolling your cookies, and b) don't overcook the dough -- keep it in the oven until just set and slightly golden, so as they cool, the center remains tender and chewy. Love these cookies... the only way I can really describe them is to say that they're Christmas, Halloween, Winter, and Autumn, all meshed into one. 

 

 

 

Ingredients:

  • 1 cup white granulated sugar

  • 1 cup butter, softened

  • 1/2 cup molasses

  • 1 egg, room temperature

  • 2 1/4 cups all purpose flour

  • 2 tsp baking soda

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • 1/2 tsp ginger

  • 1/4 tsp nutmeg

  • Granulated sugar to coat


Method:

  • Preheat oven to 180.C

  • In a large mixing bowl, beat sugar, butter together. Add molasses, and beat further.

  • Beat in egg until fluffy.

  • Add baking soda, cinnamon, salt, ginger, cloves and nutmeg, and beat until well combined.

  • Mix in flour until combined.

  • Cover dough and refrigerate for around an hour. This makes handling the dough much easier to handle .

  • Measure out portions with a tablespoon, and roll into balls. 

  • Roll each ball into granulated sugar to coat.

  • Place on lined sheet pan, about 4cm apart.

  • Bake for 12-15 minutes, until set from the edges and slightly golden

  • Remove from oven and let the tray sit for a few minutes, before moving cookies to a  wire rack to cool down.

  • Enjoy warm or cool — but somehow, they’re always better the next day :)

  • Store in an airtight container for up to a week. 

 

 

 

 

 

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