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Molasses spice cookies
Nb persons: 0
Yield: about 48.
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While this recipe can be made with blackstrap molasses, fancy-grade is preferable, as it won’t bully the flavour of the spices. If you like your ginger cookies with snap, bake them a few minutes longer until they are a deep mahogany brown. Adapted from Baking by Dorie Greenspan. Molasses Spice Cookies | |
2-1/3 cups (580 mL) | all-purpose flour |
2 tsp (10 mL) | baking soda |
1/2 tsp (2 mL) | salt |
2 tsp (10 mL) | ground ginger |
1/2 tsp (2 mL) | cinnamon |
1/4 tsp (1 mL) | each, allspice, finely ground black pepper |
3/4 cup (180 mL) | unsalted butter, (at room temperature) |
1 cup (250 mL) | packed light brown sugar |
1/2 cup (125 mL) | fancy-grade molasses |
1 large | egg |
Granulated sugar for rolling
In medium bowl, sift together flour, baking soda and salt. Stir in ginger, cinnamon, allspice and pepper.
In large bowl with electric mixer on medium speed, cream together butter and sugar until fluffy. On low speed add molasses then egg. Slow add dry mix until just blended. Cover with plastic wrap. Refrigerate at least 2 hours.
Line baking sheets with parchment paper.
Form heaping 1 tbsp (15 mL) into balls. Roll balls in sugar and place on trays 3 inches (7.5 cm) apart. Flatten with bottom of glass to form 2-inch (5-cm) rounds. Bake in batches in preheated 350F (180C) oven until no longer puffy and set in middle, 10 to 12 minutes. Cool completely.
Store in airtight container at room temperature up to 1 week.
Makes about 48.
Star-tested by Eric Vellend.
eric.vellend@gmail.com
© Copyright Toronto Star 1996-2010
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