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Thursday, November 20, 2008

Bonafide Badass Molasses Cookies Recipe

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Who doesn't love some gingery-cinnamon sugar overload? I do, I do!

  • 1/2 c. butter, melted
  • 1/4 c. vegetable oil, such as canola
  • 1 c. brown sugar, packed
  • 1 egg
  • 1/4 c. molasses
  • 2 c. all-purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 c. white sugar, for rolling
Combine butter, oil, and brown sugar in a mixing bowl and whisk for 5 mintues. Add egg, mix until combined, then add molasses. Mix flour, baking soda, salt and spices in a separate small bowl and add slowly to wet mixture until fully incorporated. Place mixture in the fridge for 30 minutes to firm up.

Preheat to 375 degrees. Place white sugar in a small shallow bowl and gather about a tablespoon of dough in your hands, roll in a ball, and toss in the sugar to coat. Place on lined baking sheet, and repeat with the rest of the dough. Place cookies about 1 inch apart, as they spread quite a bit. Press down on cookies with a flat bottomed drinking glass, so they are about 1/4 inch thick. Bake for 6-8 minutes until slightly firmer but still a little soft. There should be little change in their color, so you don’t really want them to brown. Store in an airtight container for 1 week or in the freezer, up to 3 months. Enjoy!

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