Molasses Cookies
Ingredients
- 113.3 gUnsalted butter (softened)
- 100 gBrown sugar
- 66.7 gWhite sugar (for coating)
- 0.7 pcEgg (room temperature)
- 40 mlCane molasses
- 200 gWheat flour
- 1.3 tspBaking soda
- 0.7 tbspGinger ground
- 0.7 tspCinnamon ground
- 0.3 tspClove (ground to powder)
- 0.7 pinchGray sea salt
Method
Deep brown cookies with distinct surface cracks. The texture is dense and chewy, offering a lingering warmth from the ginger and cane molasses.
- 1
Work the softened butter with brown sugar and part of the white sugar. The texture should become pale and airy under the whisk.
- 2
Incorporate the egg and cane molasses. Mix vigorously until the mixture is perfectly smooth, dark, and glossy.
- 3
In a separate bowl, mix the wheat flour, baking soda, ground ginger, ground cinnamon, powdered cloves, and grey sea salt.
- 4
Pour the dry ingredients over the wet mixture. Mix with a spatula just until the flour disappears. The dough should be soft and slightly sticky.
- 5
Form walnut-sized balls. Roll them in the remaining white sugar to coat them well. This is what will create the crunchy crust.
- 6
Bake at 180°C for 10 minutes. The cookies will spread and crack. Remove when the edges are set but the center remains very soft to the touch.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough once the flour is added to prevent it from becoming tough.
- Chilling the dough for 30 minutes makes shaping easier if it's too sticky.
- Remove from the oven as soon as the cracks appear, even if they seem underbaked in the center.
How long does this dish keep?
Store in an airtight tin for up to 5 days to maintain the chewiness.
