Categorized:
- Christmas
- Cookies
- Desserts
Tagged:
- brown sugar
- butter
- cinnamon
- cloves
- egg yolks
- flour
- ginger
- granulated sugar
- molasses
- nutmeg
- vanilla extract
Categorized:
- Christmas
- Cookies
- Desserts
- Videos
Tagged:
- almond extract
- butter
- flour
- jam
- powdered sugar
- sugar
Molasses Cookies
Ingredients
- 2 cups (283g) unbleached all-purpose flour (scoop and level to measure)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 3/4 cup (170g) unsalted butter, at room temperature
- 3/4 cup (150g) packed light brown sugar
- 1/4 cup + 2 Tbsp molasses*
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/4 cup (50g) granulated sugar
Instructions
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper, set aside.
- In a medium mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until well combined. Scrape down sides and bottom of bowl.
- Mix in molasses, egg yolk and vanilla extract. Scrape down sides and bottom of bowl.
- Add flour mixture and mix until combined.
- Pour granulated sugar into a small bowl. Scoop dough out and shape into balls nearly the size of a golf ball (30g each).
- Roll each dough ball through granulated sugar then transfer to baking sheets spacing 2-inches apart.
- Bake one sheet at a time in preheated oven 9 - 11 minutes until cookies are puffed and appear just lightly under-baked in the center.
- Let cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 4 days.
Notes
- *To measure I spray a liquid measuring cup with non-stick cooking spray then pour in enough until it reaches right in between the 1/4 cup and the 1/2 cup mark.
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