A little over a year ago I left Albany, NY, where I lived for 4 years, to move to San Diego, CA, to live with my boyfriend. One of the things that I still miss the most, is to go to work every day knowing that no matter how challenging the day will be, I will get to spend it with Jeanne, the case manager with whom I shared the 8th floor at Albany Med. Most importantly, Jeanne is also a wonderful friend.
During Christmas time, she would bring to work her fabulous molasses cookies that would be regularly gone by lunch time! Here I want to share her recipe.
– 2 1/4 cup of all purpose flour (350g)
– 3/4 cup of unsalted butter (115g)
– 1 egg
– 2/3 cups of brown sugar (150g)
– 1/4 cup of molasses (3 table spoons)
– 2 tea spoons of baking soda
– a pinch of salt
– 1 tea spoon of ground cinnamon
– 1 tea spoon of ground clove
– 1 tea spoon of ground ginger
– 1/2 tea spoon of ground cardamom (optional)
– granulated sugar to finish, approx 3 table spoons
Preheat the oven to 325F (165C). In one bowl, mix the dry ingredients: flour (sifted), all the spices, salt, and the baking soda. In another bowl, combine the egg with the brown sugar until smooth then add the molasses and the butter. Gradually, add the dry ingredients to the egg mix until you have a soft paste you can work. It may seem that the dough is too soft, but these doses are actually right; don’t add more flour like I did the first time otherwise the dough will become too hard and the cookies will not turn out as soft as they should be.
Make little balls of 1 – 1.5 inches (4cm) of diameter and roll them in the granulated sugar, place them on the baking tray and flatten them a little bit. The tray does not need to be buttered; since the dough already contains butter and the dough balls are rolled in the sugar, they will not stick.
Cook for about 11-12 minutes. In a static oven, if you use a metal tray (like the one I used) the cooking time is about 11-12 min. If you use a glass tray, it is about 13-14 min; those few more minutes will ultimately make the difference between a soft and a hard cookie.
Voila’! The cookies are done. If you want them to stay soft overnight, just wait until they cool down then place them in a closed container.
These cookies also make a delicious Xmas present.
I hope you will will try this recipe and enjoyed it as much as I did. Stay tuned for the next recipe!