The subtle spice of a molasses cookie does nothing short of bring instantaneous delight to anyone who takes a bite. Growing up, I always chose molasses over any other cookie flavor—even tried and true chocolate chip. Upon discovering Food52's molasses cookie recipe in their Genius Recipes cookbook, I knew I was in the possession of a formula that would please not only my own palate, but the palates of my friends and family too. I love how these cookies always come out perfectly chewy and soft no matter when or where I make them—from a cozy cabin rental during a ski trip with friends or from my modern apartment during a lazy Sunday afternoon.
To make 24 molasses cookies, you'll need:
- 12 tablespoons (1½ sticks / 170g) sweet butter
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) molasses
- 1 egg
- 1¾ cups (220g) unbleached all-purpose flour
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
Preheat your oven to 350 degrees fahrenheit. Melt butter, add sugar and molasses, and mix thoroughly. Lightly beat egg and add to butter mixture; blend well. In a separate bowl, sift flour with spices, salt, and baking soda. Add this to the first mixture (the batter will be wet). Lay a sheet of foil or parchment paper on a cookie sheet. Drop tablespoons of cookie batter on foil, leaving 3 inches between the cookies as they will spread during the baking. Bake until cookies start to darken, 8 to 10 minutes. Remove from oven while still soft and let cool on foil.
These scrumptious cookies are great with coffee or ice cream—in fact, the cookie's flat composition is ideal for making ice cream sandwiches. Using my Dipped Pinch Bowls and Shibori Flour Sack Tea Towels from the Madewell x Food52 collection elevated the cookie-making process in the simplest of ways. Next time you make these delectable little disks of ginger-molasses goodness, remember to save a few for me.