Molasses Cookies
Captain Ahab’s white whale was a literal white whale. Mine are soft spice cookies. People promise that they have the very best recipe for spice cookies, and I eagerly reach for one of their proffered treats, only to find it’s a biscuit as hard and stale as a hockey puck. Keep your ginger snaps and crispy, crunchy cookies to yourself. I want a cookie that is the texture and weight of barely-baked, damp sand. If it’s very slightly underbaked in the middle, and will bend under its own heft, that is the cookie for me. These are, so far, the best version of the soft, dense, chewy spice cookie, made dark and complex and delicious by molasses, inspired by the classic desserts we encountered in this week’s episode. Put on a pot of tea, make a batch of these, and you’re ready for any guest who might wander through your door. They are beloved by children, grumpy old ladies (including me) and just about anyone with taste buds. Enjoy!
Ingredients
2 1/4 c (281g) all-purpose flour
1 1/2 tsp baking soda
2 tsp ground ginger
1 and 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp salt
3/4 c (170g) unsalted softened butter
1/2 c (100g) packed light or dark brown sugar
1/4 c (50g) granulated sugar
1/3 c (80ml) unsulphured or dark molasses (do not use blackstrap - regular dark molasses is key here)
1 egg
2 tsp vanilla extract
1/3 c (67g) granulated sugar for rolling
Instructions
Whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt together until combined. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until creamy and combined, about 2 minutes. Add the molasses and beat until combined. Then add the egg and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 2–3 days.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove cookie dough from the refrigerator. If the cookie dough is chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes. The cookies may not spread in the oven if the dough is that cold. Roll cookie dough, 1 tbsp each, into balls. Roll each in granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 11–12 minutes or until edges appear set. If the tops aren’t appearing cracked as pictured, remove the baking sheet from the oven and gently bang it on the counter 2–3x. This will help those warm cookies spread out and crack on top. Return to the oven for 1 additional minute.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh covered at room temperature for 1 week.
These will make a welcome addition to any tea party, afternoon break, post-school snack, or indeed any moment when life demands a little something sweet and spicy. They are very more-ish, so be sure to have plenty on hand! Enjoy!
Jennifer