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.
Molasses Ginger Cookies
(Makes 4 dozen 3-inch cookies)
4 packed cups (20 ounces) unbleached all-purpose flour
4 teaspoons baking soda1/2 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!
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