If you like Starbucks Molasses cookies..this is the recipe for you! Rich's Aunt makes these for Christmas dinner every year and the first time I had them I was in heaven. However, hers follow the original "Gusty's" Molasses Cookie Recipe from the London Cooking School. I have modified and changed it a bit! These my friends...are delicious!Mel’s Molasses Cookies
1/2 cup butter (at room temperature)
1 cup sugar
1/4 cup Grandma's molasses
1 egg
2 tsp. baking soda
2 tsp. baking powder
1/2 cup butter (at room temperature)
1 cup sugar
1/4 cup Grandma's molasses
1 egg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. clove
2 cups flour
Cream butter and sugar. Add the remaining wet ingredients. In a separate bowl, sift all dry ingredients. Add to wet ingredients. Mix well. Form dough into a log and wrap in saran. Chill dough in the freezer for 15 minutes. Line a cookie sheet with parchment paper. Form 1 " balls of dough. Roll in sugar. Bake at 375 degrees for 7 minutes.
1/2 tsp. ginger
1/8 tsp. clove
2 cups flour
Cream butter and sugar. Add the remaining wet ingredients. In a separate bowl, sift all dry ingredients. Add to wet ingredients. Mix well. Form dough into a log and wrap in saran. Chill dough in the freezer for 15 minutes. Line a cookie sheet with parchment paper. Form 1 " balls of dough. Roll in sugar. Bake at 375 degrees for 7 minutes.
Cream butter and sugar.
Form dough in the shape of a log, and let sit in the freezer for 15 minutes.
Also, if you make a double recipe, this is a great way to store the prepared cookie dough in the freezer.
Next time you have guests over and want the house to smell nice and have dessert ready in 7 minutes...here is your solution!
I used a mini ice cream scooper to make all of the cookies the same size. Since I wanted them a little smaller for the cookies shown in the pictures below, I halved each ball of dough.
Roll the balls in sugar and place on parchment lined cookie sheet. Flatten with finger tips.
The crackly but soft and chewy results!
I wonder how long these will last?
Hmmm...who stole the cookie from the cookie jar???
Hmmm...who stole the cookie from the cookie jar???
Merrick said...
ReplyDeleteOkay, I want to make the molasses cookies TODAY!
You can have a look at my blog Espagne 2009. IT is not as complicate as yours.
ReplyDeleteMelissa - I found your site through Bakerella today and am eating some of these cookies right now! Question on the baking time - at 7 minutes my cookies were not cracked and still soft - I baked for maybe 4 more minutes...just wanted to double check that the baking time on your recipe is correct...thanks! Or, should I take them out at 7 minutes then let them sit on the cookie sheet for 5 minutes?
ReplyDeleteHi Glenn,
ReplyDeleteI like them to be very gooey. I guess it would depend on how big or small you have made each cookie. I usually tend to make mine the size pictured above. What I often do since I use slider cookie trays is slide the parchment paper with the cookies right onto the cooling rack and then remove them a few minutes later.
Melissa ;)
I love Starbucks Ginger Molases Cookies and have never found something that comes close! I think I will have to try these ones ASAP!
ReplyDelete