Molasses Cookies: Not Too Sweet, Not Too SaltyOle & Shaina Olmanson
I needed molasses cookies the other day. I mean, really needed them. Spicy, chewy, dark and flavorful. They were calling to me. More importantly, there was a large container of ginger ice cream in the freezer that were calling to them. Yes, the ice cream made me do it.
In the end, I caved. I made the molasses cookies. I ate them with the ice cream. I closed my eyes and ignored the toys on the floor, the dishes left in the sink, the crumbs on the table that hadn’t been wiped up from dinner, and I took a bite of heaven.
For me, the perfect molasses cookie has a slight crust, is chewy inside, and no, it is not too sweet, nor is it salty. It is spicy. Molasses cookies are sweet, but the molasses adds a depth and flavor that kind of focuses you away from that. If you’re looking to play it up more, try rolling the dough balls in sugar prior to baking or use a sugar coated glass to press the cookies out before baking.
1-1/2 cups unsalted butter
2 cups sugar
1/2 cup dark molasses
4 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon allspice
Preheat oven to 375 degrees. Beat together butter and sugar until creamy. Add in eggs and molasses and mix. In a separate bowl, whisk together the dry ingredients. Add into the dough and blend.
Using a medium-sized scoop, places balls of dough 2 to 3 inches apart on a parchment or silicon-lined baking sheet. Bake at 375 degrees for 10-12 minutes. Allow to partially cool on the baking sheet before moving to cooling rack.
Makes 4 1/2 dozen cookies.