I’m a bit of a purest when it comes to certain things. While I love creative takes on good old fashioned classics, I am always drawn back to the originals/classics. Molasses cookies are a perfect example. I want my molasses cookies to have that slightly crispy cracked top, but be chewy on the inside. No fat, chunky cookies – molasses cookies should have a thin profile. So, here is my favorite recipe for what I consider to be the true classic molasses cookie. I brought a basket of these cookies to a recent meeting and was told by one person that my cookies “made his day.” I don’t want to amp up anyone’s expectations too high, but I do hope you, too will enjoy this classic which, in my opinion, is perfect for this crisp fall weather. (Makes 2 Dozen Cookies)
- 2 Cups Flour
- 2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1.5 tsp. Cinnamon
- 1 tsp. Cloves
- 1 tsp. Ginger
- 3/4 Cu[ Butter (melted)
- 1 Cup Sugar (plus about 1/4 cup additional for sprinkling)
- 1 Egg
- 1/4 Cup Molasses (good quality – unsulfured)
Preheat oven to 350 Degrees. Combine flour, baking soda, salt, cinnamon, cloves and ginger in a small bowl – set aside. In a large bowl (or the bowl of a stand mixer), blend together butter, 1 cup of sugar, and egg (use an electric mixer for best results). Add molasses and then, with mixer on low speed, add flour mixture. Chill the dough in the refrigerator for 1 hour.
After dough is chilled, use a spoon or cookie scoop to scoop out balls of dough – roll into smooth 1″ balls. Roll each ball in sugar until completely covered. Place balls 2 inches apart on a parchment lined baking sheet. Bake for 8-10 minutes until the tops are cracked, but the cookies are still a bit soft in the center. Transfer to wire racks and allow to cool completely.