Recipe by COOKGIRl
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.
Top Review by sofie-a-toast
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!
- 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
Directions See How It's Made
- 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.".