Usually Nellie makes the recipes around here. She comes up with ideas like Ginger Apple Cookies and Butternut Cake, figures out how to make them, and then wows everyone with how delicious the recipes are. I mean, who doesn’t love a sugar-free Butternut Cake? But once in awhile (a very rare while), I actually have a recipe to contribute. Like this molasses cookie recipe.
We are big fans of the molasses cookie around here. They might actually top the list of favorite cookies for most of us in the family. But we’re kind of particular about the kinds we eat. When we eat a molasses cookie, we want it to be rich and gooey and ridiculously dark. We don’t ever want to wonder if we’re eating a spice cookie or ginger cookie. We want to taste molasses, and taste it well. In this batch of cookies Levi was the second taste-tester verifying there was plenty of molasses flavor.
And finding a recipe for a molasses cookie that meets those requirements is not as easy as you would think. Hundreds of recipes out there, but very few with the richness we look for. So I found a very basic recipe and tinkered with it. These molasses cookies are the result.
When you make this cookie, it is absolutely important that you chill the dough long enough. Because there’s so much yummy molasses in the batter, the batter is very sticky when you first make it. That doesn’t roll well or cook the way you want it to. But if you chill the dough until the stickiness is gone, at least 2 hours, it will be easy to roll into balls and will cook perfectly in your oven.
Also, don’t be afraid to change the size of your cookies. We made pretty big ones because we love giant cookies. But you could make much smaller ones and the recipe would still work just fine. Be sure to expect less cooking time and not to let them burn!
Try these molasses cookies and let us know what you think!
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