I love molasses cookies. Outside of my chocolate chip cookie recipe, that’s probably my favorite type of cookie to ever exist. I have been trying to find a good molasses cookie for a while. I made a few different ones, and they always seemed weak – they didn’t have enough molasses flavor, usually due to a low ratio of molasses to flour. Very sad, I must say.
This month’s Bon Appetit came in the mail, and they did their normal cookie tableau, and they happened to have a molasses cookie recipe. Just believe me, if you like a good solid molasses flavor, try these out. Not 100% what I would like, but it’s the closest I have found and I just might futz around with the recipe to refine it a bit.
from Bon Appetit
2 cups flour
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp ground cardamom
1/2 tsp salt
1 large egg
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/3 cup molasses
1/4 cup dark brown sugar
Coarse sanding or raw sugar (for rolling)
Preheat oven to 375°F. Whisk flour, baking soda, cinnamon, ginger, cardamom and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses and brown sugar in a medium bowl. Mix dry ingredients just to combine.
Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on baking sheet 2″ apart.
Bake cookies until they are puffed, cracked, and just set around the edges, 8-10 minutes. Transfer to wire racks and cool.