/> a mother's heart » Blog Archive » Tasty Tuesday: the world’s best molasses cookies


It’s hot here today – all week, really.  I mean, “Michigan hot,” not “south-Mobile hot.”  There’s an enormous difference in those definitions.  It’s closing in on 90F and not really a day I want to run the oven, but I’m still going to do it.  We’re having stir fry for dinner and I want to bake a loaf of artisan bread to go with it.  So, eh.  But as long as I’m thinking about the oven, I decided to put up the most amazing cookie recipe I’ve come across in the last 10 years.  It’s seriously. that. good.

These are the cookies that everyone’s grandma used to make.  They are crinkly on the top, coated in a thin layer of sugar, and chewy-crispy at the same time.  They are spicy and melt in your mouth – either with a hot cuppa tea or a tall, cool glass of iced tea.  They really are worth firing up the oven, even on the hot days.

You’ll need:

  • 2 c. all purpose flour (I haven’t tweaked this to whole wheat, but it’s on the to-do list)
  • 1 c. sugar
  • 1 t. EACH baking soda AND baking powder
  • 1 t. EACH ground ginger AND cinnamon
  • ½ t. grated (or ground, if you don’t have whole available) nutmeg
  • ¼ t. ground cloves
  • ⅛ t. ground allspice
  • ¾ c. butter, softened
  • 1 egg
  • ¼ c. molasses

Mix all of the dry ingredients together (you can mix them up and store them in a cool place, ready for the next time you want to bake cookies).  Preheat the oven to 375F.  Cream together the butter, egg, & molasses; when well-combined, add dry ingredients.  Beat until smooth (dough will be thick).  Scoop dough in to 1″ balls, roll in sugar (at the holidays, I use coloured sugar), and place 2″ apart on baking sheet/stone.  Bake for 9-11 minutes, cool on wire racks after allowing cookies to rest on baking sheet/stone for 2 minutes.



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