The first day of fall is only 6 days away, y’all!!!!!!
Ok, maybe that was way too excitement for that sentence, but it comes with the territory. After all, I am a Falloholic. (Which means I started decorating my house with pumpkins and cinnamon brooms a month ago.)
One of my favorite fall addictions are these soft and chewy molasses cookies:
I love me a good ginger snap, but sometimes I just want to enjoy the ginger without all that “snap,” if you know what I mean.
These confections are a chewy-cookie-lover’s dream and, best of all, they capture the essence of fall flavor.
Soft & Chew Molasses Cookies
(Recipe from Fine Cooking Magazine)
Before you start baking, set out 1 stick of butter (I used salted) and 1 large egg and allow them to come to room temperature. (Room-temperature ingredients produce the best crumb.)
When the butter is soft enough to leave an indentation when you press your finger into it, beat the butter along with 1 cup of packed light or dark brown sugar (I used light here) until light and fluffy. The original recipe calls for dark but the results are more of a gingerbread color.
Don’t have any brown sugar?
If you have molasses and sugar, there is no need to worry. Here is how you can make your own:
Since we need 1 cup of brown sugar, pour 1 cup of granulated sugar into a bowl and add 3 Tablespoons of molasses. (Or, add 4-5 Tablespoons for for dark.)
Using the back of a spoon, press the molasses into the sugar, attacking every lump!, until well combined.
And there you have it! Homemade brown sugar.
Now, where were we……
Beat in 2 Tablespoons of vegetable oil until blended.
Scrape the bowl and add your egg and 1/3 cup of unsulphured molasses. Beat until well blended.
In a separate bowl, whisk together 2 cups flour, 2 teaspoons baking soda, 1-1/4 teaspoons ground ginger, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon and 1/2 teaspoon salt.
Stir the flour mixture into the molasses mixture until well combined.
Wrap dough in plastic wrap and refrigerate for at least 3 hours.
Roll dough into 1-inch balls and place on a parchment-lined cookie sheet.
Cook’s Note: I like to spray my palms with cooking spray to keep the dough from sticking to my hands.
Sprinkle the tops of the balls with sugar and bake in a 375-degree oven for 9-10 minutes or until the surface of the cookies is barely dry. Do not overbake.
Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Cook’s Note: Cookies will be puffy when you take them out but will fall during the cooling process.
The only way to make these chewy cookies any better is to serve them to your friends along with a big pot of steaming coffee.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1-1/4 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 stick (1/2 cup) salted butter, room temperature
- 1 cup packed light or dark brown sugar
- 2 Tablespoons vegetable oil
- 1/3 cup unsulphured molasses (I use Grandma’s)
- 1 large egg, room temperature
- sugar for sprinkling
- Several hours before baking, whisk all dry ingredients together. Set aside.
- Using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in oil until well combined. Scrape down bow, add egg and molasses and beat until well combined.
- Stir in the dry ingredients until well combined. Place dough in plastic wrap and chill for at least 3 hours.
- Preheat oven to 375 degrees. Roll dough into 1″ balls and place 2 inches apart on a parchment-lined cookie sheet. Sprinkle tops with sugar. Bake for 9-10 minutes or until the tops of the cookies are barely dry. Do not overbake.
- Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- P.S. If you have friends who DO like the “snap” in their ginger snap, bake the last batch for 10 minutes but don’t take them out of the oven. Instead, turn the oven off and allow the cookies to hang out until the oven cools off. Remove cookies and allow to cool completely.