Prep 15 mins
Cook 10 mins
Delicious Molasses cookies with a great spice to them. Crisp on the outside, soft on the inside. They freeze, travel, & store well. They also work great as a sandwich cookie, if you put a yummy cream cheese frosing between two.
- 177.44 ml unsalted butter, softened
- 118.29 ml dark brown sugar, packed
- 118.29 ml granulated sugar, plus 1/3 cup for rolling cookies
- 1 large egg
- 9.85 ml vanilla extract
- 78.07 ml un-sulphured molasses
- 295.73 ml all-purpose flour
- 236.59 ml whole wheat flour
- 9.85 ml baking soda
- 2.46 ml salt
- 7.39 ml ground cinnamon
- 4.92 ml ground ginger
- 3.69 ml ground cloves
- 0.59 ml ground black pepper
- Cream butter and sugars together until nice and fluffy, scraping down sides of bowl as needed.
- Add egg, vanilla, & molasses and beat.
- In a separate bowl combine flours, baking soda, salt, cinnamon, black pepper and cloves.
- Combine wet ingredient mix with dry ingredient mix until well combined.
- Place remaining 1/3 cup granulated sugar in shallow bowl. Scoop dough with small cookie scoop. Form into balls and roll in sugar. Place them on an ungreased baking sheets, spacing them about 2 inches apart. Bake for 10-13 minutes. You want to slightly under cook them, or they become quite hard. Let them cool on baking pan for about 3 minutes. Remove, from pan and let cook on a wire rack. These freeze well and pack well for shipping also the recipe is fine doubled.
OK cookie. No oven temperature specified so I used 350F (pretty standard). Author is correct - watch the baking time closely or they will be more of a "snap" instead of soft on the inside. I think I"ll use white pepper next time instead of the black...but it's a nice traditional spice blend. Bro-in-law really enjoyed them with cold milk.
Excellent cookies. We added some finely chopped crystallized ginger to enhance the texture and flavor.
Good cookies. This batch made me 32 cookies and they baked for 10 minutes. I followed another reviewers tip of oven temperature and that worked perfect.
They smell heavenly and when cooled had a good crunch.
Thanks for posting.
Made for PAC-Autumn 2012