An artistic cookie display is a thing of beauty, that I’ll not argue, but I’ll reach past the whole lot if I see a flat, modest, quiet molasses cookie. This is my cookie, not much to look at compared to its flashy holiday brethren, but pliant and spicescented and, to my mind, kind of perfect.
Because the butter is melted in this recipe, you can just as easily mix them up with a spoon or a rubber spatula as an electric mixer. And also go for dark brown sugar, which contains more molasses!
Don’t overbake these cookies (unless you want crispy molasses cookies — then go right ahead and add another couple of minutes).
They will keep for three or four days in an airtight container. And they are good contenders for shipping.
CHEWY MOLASSES COOKIES
Makes 24 cookies
Start to finish: 2-1/2 hours, including 2
hours refrigeration time)
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter,
1/4 cup granulated sugar, plus another
1/2 cup for rolling
1/4 cup brown sugar
1/3 cup molasses
1 large egg
In a medium-size bowl, combine the
flour, cinnamon, ginger, baking soda,
cloves and salt.
In another large bowl, combine the
butter, 1/4 cup granulated sugar, brown
sugar and molasses. Beat in the egg. Beat
in the dry ingredients; the dough should
be fairly stiff. Refrigerate the dough for
about 2 hours.
Preheat the oven to 375 F. Scoop the
dough up by heaping tablespoons and
roll them into balls. Roll the balls in the
remaining 1/2 cup granulated sugar and
place them 2 inches apart on a baking
sheet (about 12 cookies per baking sheet).
Using the bottom of a glass, flatten the
cookies to about 1/4-inch thick, 2 1/2
inches in diameter.
Bake for 7 or 8 minutes just until set.
Remove the cookies from the baking sheet
and cool on a wire rack. Repeat with the
rest of the dough.