gregbooras
Moderator
Molasses Cookies – from Milk in LA
Ingredients:
• 1 stick unsalted butter
• 1 cup sugar
• 1 egg
• ¼ cup molasses
• 1.5 cups + 3 T AP Flour
• 1 ½ t baking soda
• ¾ t cinnamon
• ¾ t ground ginger
• ½ t sea salt
• ¼ t ground cloves
Directions
Preheat the oven to 325°F. Line two baking sheets with parchment.
In a bowl, using a hand mixer cream together the butter and sugar until light and fluffy, 3-5 minutes. Add the egg to the mixture until thoroughly incorporated. Beat in the molasses.
In a large separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.
Spoon the batter into mounds (about 2 tablespoons each, use 1.5 T measuring spoon) and place on the parchment-lined cookie sheets. Space the cookies at least 3-4 inches apart, as they will spread. Bake the cookies until set, about 15-18 minutes, rotating halfway through for even coloring. Move the cookies to a cooling rack.
This will make 12 large cookies or 18 good sized cookies, I make the 18!
Ingredients:
• 1 stick unsalted butter
• 1 cup sugar
• 1 egg
• ¼ cup molasses
• 1.5 cups + 3 T AP Flour
• 1 ½ t baking soda
• ¾ t cinnamon
• ¾ t ground ginger
• ½ t sea salt
• ¼ t ground cloves
Directions
Preheat the oven to 325°F. Line two baking sheets with parchment.
In a bowl, using a hand mixer cream together the butter and sugar until light and fluffy, 3-5 minutes. Add the egg to the mixture until thoroughly incorporated. Beat in the molasses.
In a large separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer running, slowly add the dry ingredients to the mixture until completely incorporated.
Spoon the batter into mounds (about 2 tablespoons each, use 1.5 T measuring spoon) and place on the parchment-lined cookie sheets. Space the cookies at least 3-4 inches apart, as they will spread. Bake the cookies until set, about 15-18 minutes, rotating halfway through for even coloring. Move the cookies to a cooling rack.
This will make 12 large cookies or 18 good sized cookies, I make the 18!
