I had pretty much finished my holiday baking but decided that a gingerbread or molasses cookie was missing from my assortment. Last year I made gingerbread cutouts- but basically was out of steam to make them this year. I was searching my cookbook library and the internet for the perfect molasses drop cookie when this one magically appeared in my WordPress Reader. Yay! They looked perfect and sounded wonderful. Thanks, Suzanne! This recipe was adapted from Food 52 via A Pug in the Kitchen.
When measuring with molasses, I always coat the measuring cup with cooking spray- it glides right out like magic. 🙂 I also grind whole cloves in a spice grinder. Whole cloves are less expensive and have a much longer shelf life. Freshly ground spices have so much more flavor too.
Yield: Makes 24 to 30 cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves (I grind whole cloves)
- 3/4 cups unsalted butter, room temperature
- 3/4 cups packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- turbinado or granulated sugar, for rolling
- Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves in a bowl and mix well.
- Beat butter and brown sugar together in bowl of a stand mixer until light and fluffy, 3 minutes.
- Add egg and molasses. Mix to combine well.
- Stir in dry ingredients. Do not over mix. Refrigerate the batter for 1 hour.
- Preheat oven to 375 F (convection). Scoop dough with a cookie scoop and roll dough into 1 1/2″ balls.
- Coat dough balls in turbinado or granulated sugar.
- Arrange on baking sheets lined with parchment paper and gently flatten, just barely I use 2 fingers and lightly push on the dough.
- Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.
One Year Ago: