Tuesday, August 13, 2013

....is Ginger & Mollasses Doodle

I made these cookies for a Birthday BBQ at work, they are the second installment of the Furlough Bakery. MMcK came up with the idea and after a little searching we decided the perfect recipe was a combination of Good Things Grow and Smitten Kitchen's Molasses Spice Cookies. They were heavenly fresh out of the oven but as they rested they got chewier and more delicious. I recommend making a double batch, trust me, they'll go fast. (Even our slightly burnt ones were eaten!)

2 1/4 Cup Flour
2 tsp Baking Soda
1/4 tsp Salt
1 1/2 tsp Cinnamon
1 tsp Ginger
3/4 tsp Cloves
1/4 tsp Ground Allspice
1/2 Cup Unsalted Butter, Softened
3/4 Cup Brown Sugar
1 Egg
1/4 Cup Unsulfured Molasses
1/4 Cup Turbinado Sugar

Preheat the oven to 350F.

In a medium bowl, sift together the Flour, Baking Soda, Salt, Cinnamon, Ginger, Cloves and Allspice.

In a large bowl, beat the Butter and Brown Sugar until smooth, about 1 minute. Stop the mixer and scrap the sides of the bowl if needed during mixing.

Add in the Egg and Molasses and mix until well blended and an even light brown color. 

Slowly add in the Flour mixture, mixing just to incorporate. The dough should be pretty stiff.

Spread the Turbinado Sugar on a plate. Roll each cookie in the sugar. Place on lined baking sheet and continue, spacing about 2 inches apart (these cookies don't spread out much, you can pack each sheet pretty full).

Bake the cookies until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 10-12 minutes.

Let the cookies cool on the baking sheets for 5 minutes before removing them to a wire rack to cool completely. Store cookies at room temperature in a tightly covered container for up to 4 days.

Happy Baking!

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