Prep 15 mins
Cook 0 mins
Our friend Bijoux's extra special molasses cookie recipe! (Be sure to read the notes and tips below in the directions.)*Very important*: do not substitute margarine for butter in this recipe. It will not work.
- 3⁄4 cup butter, softened
- 1⁄2 cup granulated sugar
- 1⁄3 cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄2 cup dark molasses
- 2 1⁄4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon
- 1 1⁄2 teaspoons freshly grated gingerroot
- 1⁄2 teaspoon ground cloves
- 1⁄8 teaspoon freshly grated nutmeg
- 1⁄2 teaspoon curry powder
- 1 teaspoon grated orange zest (omit if using curry powder)
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- granulated sugar, and
- demerara sugar, for rolling
- Preheat oven to 375 degrees.
- In large bowl beat together: softened butter, sugar, and brown sugar until light and fluffy, about 3-6 minutes on medium speed.
- Add the egg and vanilla; beat until combined, about 30 seconds.
- Stir in the molasses. Beat until incorporated, about 30 seconds.
- Reduce speed to low and slowly mix in the dry ingredients until combined.
- Roll into 2 tablespoons sized balls, roll in sugar and place on parchment lined cookie sheet with plenty of space to spread out.
- Bake 10 minutes until the edges are set and the middles are soft and undone. Let cool on baking sheet until they are stabilized before transferring to a rack to cool.
- *Notes and tips from Bijoux*: " -I add some demera sugar to the regular sugar that I roll the cookies into. The demera gives that extra crunchy sparkle. Superfine sugar, not powdered, is also very pretty & keeps its whiteness with the dark cookie crackles, too.
- -This dough is really sticky, keep putting your hands in cold running water and keep hands dripping wet for the cookie ball rolling process.
- -I usually add more ginger than is called for.
- - Best if you cook these cookies one pan at a time in the middle of the oven so that the heat distributes evenly.
- - Yes, these cookies are really not fully cooked when pulled out of the oven. Don't overcook them! Eventually, they fall and get that wrinkly/crispy/chewy texture. Let cookies sit on the pan a few minutes before putting on a wire rack to cool. These are really tasty warm straight out of the oven, too.".
These were so soft and delicate and chewy! The flavor was great, although not as spicy as I was expecting, so don't worry anyone who is scared of spice! Make sure to use the parchment - it was definitely needed, these are really sticky!
Stunned that no one has reviewed these. I love molasses cookies...not like, LOVE. I have been searching for *the perfect* molasses cookie forever. THIS IS IT. I am not one to eat dough, but something made me try this, and I could not stop sneaking dough from the bowl - I was ready to review before I even baked one cookie! These are simple, perfectly balanced flavor, and rose up nicely. I used parchment and left them on the parchment til they were cool enough to handle, then on wire racks until completely cool. They are super bendy, but still have that crumbish inside (not doughy at all). They are not the most beautiful cookies I have ever made, in fact they are rather plain, but they are - without question - the BEST molasses cookies ever. Five solid stars from every person in the house, and that NEVER happens! Hats off to you, Cookgirl. Still my hero.