16 March 2012

Molasses Ginger Cookies - An Old-Fashioned Favorite


Molasses cookies hadn't turned up in my "rotation" in years when I saw them on one of my favorite blogs. Cranberry Morning is not a food blog, but blogger Judy sneaks recipes in now and then and they're always good ones!


I knew my recipe was similar, so I was motivated to go through my files and find it. My recipe calls for butter rather than shortening and different amounts of spices. Some recipes call for melted butter, but I'm in the habit of creaming the butter. Maybe one day I'll try the melted butter and let you know if it was better or worse.

This cookie pairs perfectly with a cup of strong black tea with a splash of milk. In the UK, they would be called Chewy Treacle Spice Cookies.

Molasses Ginger Cookies

(Makes 4 dozen 3-inch cookies)

4 packed cups (20 ounces) unbleached all-purpose flour
4 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon cloves
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups sugar
1/2 cup unsulphured molasses (in the UK, black treacle)
2 large eggs

1 In medium bowl, whisk together flour, baking soda, salt and spices.

2 In large bowl of electric mixer, beat butter and sugar on medium speed for 30 seconds. Add molasses, then eggs, and beat until light and fluffy. Slowly beat in flour mixture. Cover and refrigerate for an hour.

3 Preheat oven to 375 degrees. Place #40 scoops* (1.5-tablespoon 1.25-inch balls) 3 inches apart on parchment-lined baking sheets. Bake for about 10 to 12 minutes. For crisp cookies, bake a bit longer, watching carefully so that they don't burn.

4 Cool on baking sheet for 1 minute, then remove to wire racks to cool completely. Store in airtight container.

* If you don't have a Number 40 Squeeze Disher Scoop, you need to get one now! I don't know how people make cookies without it!

16 comments:

Thomas "Sully" Sullivan said...

You had me until you drowned that delectable mellow molasses sponge in tea. My tongue curdled, I gasped for air, and my esophageal valve slammed shut so fast I could hear the boom. Sort of like taking a cold shower in the middle of you know what. So, tea and crumpets have invaded the realm of black-strap molasses, eh? No, thank you. I'll stick to moo juice. A proper molasses cookie, BTW, should be of such consistency that it can be folded and unfolded, or after three folds simply mushed into whatever shape fits into your pocket. My sainted mother used to bake them on wax paper and you had to scrape them off, sort of like eating those sugar dots they used to sell on wax paper. A heap of pliable molasses cookies in the cookie jar could hold down a house in a tornado. Just sayin’. 5 cleavers for the cookies!

Jean said...

Thanks, Sully! Always a thrill to get your "5 cleavers"! Everybody has their favorite cookie texture, and most times it just depends on how long you bake them. If I bake this recipe a little less than my own preference, I get the texture you recall so fondly. If I bake it a bit longer, I can get the crispness that some people prefer. I'm somewhere in the middle--my vote goes to chewy on the inside with a little crispness on the outside.

Cranberry Morning said...

And these definitely sound delicious! In my experience, the butter makes the cookies spread out more on the cookie sheet, so if I want them flatter I use butter. And, as you know butter IS better - but sometimes my cookies spread out too much with it.
Lionel says hi. He is such a sweetie. Both he and Tuppence were lying beside me when I woke up this morning. Lionel likes to keep a paw on my shoulder. I think he's staking his claim. :-)

Jean said...

Thanks, Judy! I'm sure I'd like these cookies with creamed butter, melted butter or shortening. They are tasty! I guess I don't run into that spreading issue because I always use butter for all cookies, so I just automatically adjust for it. I can see where there could be issues going back and forth.

Sippity Sup said...

Delightfully old-fashioned enough to feel hip and modern. GREG

Jean said...

Sounds like you're describing ME, Greg! :D Thanks for stopping by!

Javelin Warrior said...

I love ginger cookies, especially with milk :) Dunk them, let them soak up the milk, and then down the hatch! These look delicious, Jean...

Jean said...

Thanks, Javelin! I think they *would* be good with milk, but I rarely drink anything besides tea!

Ambika said...

These cookies look perfect! They're my favorite cookies, LOVE ginger and molasses together!

Jean said...

Thank you, Ambika! Ginger is one of my favorite spices, good in so many things, sweet and savory.

Charles said...

Hi Jean - I wish I could have your success with cookies. I have to say that cookies are not my strong point - you manage to make ones which look just amazing... I'm so jealous :( I don't know what it is I'm doing wrong. Last time I tried to make some ginger cookies they turned out like little discs of stone :(

Jean said...

Thank you, Charles. I'm sure you're just being modest! But if your cookies are turning out too hard, maybe you could try turning your oven temperature down some and maybe bake the cookies for a shorter time. Or try an insulated baking sheet.

snixykitchen said...

Yum - these ginger and molasses cookies look so tasty! I love ginger so much, that I might even pair it with a ginger beer - ha! Thanks for the recipe.

Jean said...

Thanks! Mmm ... I haven't had ginger beer in a very long time!

inluvwithwords said...

I'm a much better baker than a cook and shopping day is tomorrow. I'm running down the ingredients list now. Thanks =D

Jean said...

Ruth, I'm so glad you're going to make them! Hope they turn out well or you.

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