When December enters I have lots of molasses at home. First because I make my gingerbread cookies; that’s mostly why I buy molasses.
After baking tons of gingerbread cookies, I was left with a jar of molasses. That’s when I got creative and started experimenting with it. These cookies are soft, chewy and delicious; also great choice for making ice-cream sandwiches.
- In this recipe there are no spices added, but if you want feel free to add a pinch of ginger, cinnamon and cloves (I’ve tried them both ways and I love them same)
Method:
Whisk together flour, cocoa (sift if it’s lumpy), salt and baking powder and set aside
In large bowl combine butter with both sugars
Add the egg, vanilla and molasses
Add dry ingredients into wet mixture until just combined
Chill the dough in the fridge for 20-30 minutes
Preheat oven to 190°C
Line 2 baking sheets with parchment paper
Place some white sugar in a bowl
Scoop dough into balls by tablespoonful or use a small ice-cream scoop
Roll balls in sugar
Place on baking sheet apart from each other as they spread while baking
Bake until just puffed and beginning to crack (7 to 8 minutes, no longer)
Immediately after removing from oven, give pans a hard tap so the cookies settle in
Let cookies cool completely
Photography by me
