Information on printing with larger font  Note: The ads, button or link will not print

Molasses Cookies Recipe

Molasses Cookies: In a large bowl sift or whisk together the flour, baking soda, salt, and spices.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the oil, molasses, egg, and vanilla extract and beat until incorporated. Beat in the flour mixture mixture until well incorporated. Cover and chill the batter until firm (about 2 hours or overnight).

Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. 

Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 9-10 minutes or until the tops of the cookies have crinkles yet are barely dry. (They will look a little underdone.) Remove from oven and cool on a wire rack.  Store in an airtight container for up to a week.

Makes about 3 dozen cookies.

Molasses Cookies:

2 cups (260 grams) all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1  teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (210 grams) dark brown sugar

2 tablespoons vegetable, canola, or safflower oil

1/3 cup (80 ml) unsulphured molasses (lightly grease measuring cup to prevent molasses from sticking)

1 large egg

1/2 teaspoon pure vanilla extract

Garnish:

1 cup (200 grams) granulated white sugar