You will not, cannot believe, how good this cookie is, until you've made it. Can't get good Yankee molasses here in Berlin, but did source Lyle's treacle. Make sure you pull them out early, as that undercooked texture is key. Fantastic cookie, with an incredible aftertaste.
Molasses Cookies
This recipe, from Food52 co-founder Merrill Stubbs, appeared in our 2012 Cookie Advent Calendar. Merrill says: "To me, this cookie (from the Silver Palate Cookbook) is the perfect holiday cookie. It's like a more pliable ginger snap—thin and chewy and warmly spiced. Don't forget a glass of milk for dunking!"
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Credit: Noah Fecks
INGREDIENTS
1 ¾ cups flour1 tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
½ tsp. baking soda
½ tsp. kosher salt
1 cup sugar
12 tbsp. unsalted butter, melted
¼ cup molasses
1 egg
INSTRUCTIONS
1. Heat oven to 350°. Whisk together flour, cinnamon, cloves, ginger, baking soda, and salt in a bowl; set aside. Whisk together sugar, butter, molasses, and egg in another bowl; pour over dry ingredients, and stir until just combined.2. Using a tablespoon, drop balls of dough spaced 2" apart on parchment paper-lined baking sheets; bake until edges are set but middle is slightly underdone, about 8–10 minutes.
Ratings & Reviews (1)
Molasses Cookies
Reviewed by rnelson on
.
You will not, cannot believe, how good this cookie is, until you've made it. Can't get good Yankee molasses here in Berlin, but did source Lyle's treacle. Make sure you pull them out early, as that undercooked texture is key. Fantastic cookie, with an incredible aftertaste.
Rating: 5
