Molasses cookies are crisp on the outside, soft and slightly sticky in the centre, with a deep, distinctive molasses flavour and aroma. I don’t use molasses much during the year, but in the winter and festive season I simply can’t resist it. It’s become a bit of a ritual – cold mornings and evenings arrive, and I start baking gingerbread and richly spiced cookies. The flavour of molasses is quite unique and not everyone loves it, but if you’d still like to try the recipe, you can substitute it with honey.
Makes about 30 cookies.
Ingredients for the molasses cookies:
- 2 cups plain flour
- 2 teaspoons bicarbonate of soda
- 1½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¾ teaspoon ground cardamom
- a pinch of salt
- 1 large egg
- 170 g butter, melted and cooled
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup molasses
Additionally:
- granulated sugar, for rolling
In a mixing bowl, combine the flour, bicarbonate of soda, cinnamon, ginger, cardamom and salt. In a separate bowl, lightly beat the egg, then add the melted butter, sugars and molasses. Mix well. Pour the wet ingredients into the dry and mix until a smooth dough forms.
Shape the dough into balls about the size of a small walnut and roll them in sugar (if the dough is too soft or sticky, chill it briefly). Place on a baking tray lined with baking parchment, leaving plenty of space between each cookie.
Bake at 175°C for about 8 – 10 minutes. The cookies will spread and may crack slightly. Do not overbake – they should remain soft in the centre. Remove from the oven and cool on a wire rack.
Store in an airtight container for up to 1 month.
Enjoy!
Recipe source – Bon Appétit, adapted.
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