Old Fashion Molasses Cookies

Geoffry Le Cher

By
@Geoffry

I like cookies… heck, what’s not to like! But if you like your cookies on the chewy side (I’m not a cookie snob. I’ll take them anyway I can get them) then these are for you. The cracked and craggy structure, the heady molasses aroma and the bite from the ginger, coupled with subtle brown-sugar sweetness come together in this chewy cookie concoction that is sure to win 1st prize at your house so give them a try!

- Geoffry


Featured Pinch Tips Video

Comments:

Serves:

2 dozen

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

4 c
ap flour
1/2 tsp
kosher salt
2 1/4 tsp
baking soda
1 tsp
ground ginger
2 tsp
finely chopped crystallized ginger
1 1/4 tsp
ground cloves
1 tsp
ground cinnamon
1 stick
unsalted butter, softened
1/2 c
vegetable shortening
3 1/2 c
dark brown sugar
1/2 c
unsulfured molasses
2
large eggs

Directions Step-By-Step

1
Preheat oven to 325°F.

In a large bowl whisk together flour, salt, baking soda, ginger, cloves, and cinnamon.

In another large bowl with an electric mixer beat together butter, shortening, and 3 cups sugar until light and fluffy and beat in molasses. Beat in eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture and combine well.

In a small shallow bowl put remaining 1/2 cup sugar. Form dough into 2-inch balls (I find that a standard Ice-cream scoop does a great job) and roll in sugar.

On baking sheets lined with parchment paper, arrange balls about 4 inches apart and flatten slightly with bottom of a glass dipped in sugar. (6 cookies will fit on a sheet.)

Bake cookies in batches in middle of the oven 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: American