Not going to lie. I was slightly worried that I had already posted a molasses cookie recipe. I mean, there are only so many cookie recipes out there. But no, we are all good. I could go all healthy style, but with the massive bags of sugar and flour waiting in my cupboard and only three weeks to go until I move out, I decided to go old school and original.
It all started on Thursday night when I had finished most of my reading for the next few days and really didn’t have much else to do. I had a jar of molasses left over from our hippo-grahams experiment and decided that straying from the original chocolate chip recipe might be nice.
~16 cookies or so (adapted from here)
2 cups flour
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 cup butter (room temp)
1 cup dark brown sugar
2 tbsp vegetable oil
1/3 cup molasses
1 large egg
1/2 tsp vanilla
1 cup granulated white sugar for covering the cookie balls before baking
1. In a large bowl, mix the flour, baking soda, salt, and spices.
2. Take out another bowl and beat the butter and sugar until light and fluffy (~2-3 minutes).
3. Add in the oil, molasses, egg, and vanilla and continue to beat until incorporated.
4. Finally add in the flour mixture. Cover and chill until the batter is firm (~2 hours or overnight – I was in a hurry so I popped it in the freezer for 30 minutes and fridge for 30 minutes)
5. When ready, preheat the oven to 375F and place parchment paper on baking sheets. Also place about 1 cup of sugar in a bowl and set aside.
6. Divide the dough into 1″ balls. Roll them in sugar and place them on the baking sheets.
7. Bake ~9-10 minutes or until the tops of the cookies have started to crinkle on top. *Note: they may look underdone, but will provide the perfect amount of doughiness.
“If one dream should fall and break into a thousand pieces, never be afraid to pick one of those pieces up and begin again.”
– Flavia Weedn