Molasses Cookies
By ladyof2
Ingredients
- 2 cups (260 grams) all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 cup (210 grams) dark brown sugar
- 2 tablespoons vegetable, canola, or safflower oil
- 1/3 cup (80 ml) unsulphured molasses (lightly grease measuring cup to prevent the molasses from sticking)
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- Garnish:
- 1 cup (200 grams) granulated white sugar for covering the cookie balls before baking
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
In a large bowl sift or whisk together the flour, baking soda, salt, and spices.
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the oil, molasses, egg, and vanilla extract and beat until incorporated. Beat in the flour mixture mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).
Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 9 - 10 minutes, or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack. Store in an airtight container for up to a week.
Makes about 3 dozen cookies.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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