These molasses cookies are neither crunchy nor chewy – they’re somewhere in between. The recipe is adapted from The King Arthur Flour Cookie Companion, an extensive anthology of delicious cookie recipes. These dark, gingery cookies are actually much healthier than one would expect, with only 59 calories and 2 grams of fat per cookie.
- 1 cup butter
- 1/3 cup molasses
- 2 ¼ cups sugar, with extra reserved for coating the dough
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 3 cups unbleached, all-purpose flour
- 1 teaspoon baking soda
- 1 large egg
- Heat butter, molasses, sugar and salt in a saucepan over low heat, stirring until the butter melts and the sugar dissolves.
- Remove from heat and stir in ginger, allspice, and pepper.
- Transfer to a large mixing bowl.
- In a separate bowl, whisk together the flour and baking soda.
- Beat half the flour mixture into the melted butter mixture.
- Beat in the egg.
- Stir in the remaining flour.
- Cover and refrigerate the dough for 45 minutes, or until it’s firm.
- Preheat the oven to 350 degrees F.
- Prepare two baking sheets.
- Scoop the dough into tablespoon-sized balls.
- Roll the dough balls in granulated sugar to coat.
- Transfer the balls to the prepared baking sheets.
- Bake cookies for 13 minutes. They will still be soft and about the same color.
- Remove from oven and let cool for 5 minutes before transferring to a rack to finish cooling. They should become crisper as they cool.
The original recipe gave a yield of 3 dozen cookies, but I mysteriously got 4 dozen. I have no idea how many you will get.
- Laura ‘16