CHOCOLATE-MOLASSES COOKIES RECIPE - NYT COOKING
All you need to shape this dead simple dough are your hands (and maybe a helper or two). Decidedly more “grown up” in flavor — both the molasses and cocoa give bitter notes that play off the spiciness of the fresh ginger — the cookies are tiny in size by design to complement their intensity. For rolling, any coarse decorative sugar works, as would Demerara or an unrefined sugar.
Provided by Alison Roman
Total Time 40 minutes
Yield About 40 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Melt butter in a small pot over medium heat and add ginger, if using. Remove from heat and let sit a few minutes while you prepare everything else.
- In a large bowl, whisk flour, cocoa powder, baking soda, cinnamon, ground ginger and salt.
- In a medium bowl, whisk together sugar, molasses, egg and ginger butter. Using a spatula, slowly mix into dry ingredients, mixing until no dry spots remain.
- Using your hands, roll small balls of dough about the size of a quarter (dough will be soft — if it is too soft for you to handle, pop into the fridge for a few minutes to firm up). Roll the balls in the sanding sugar and place on the prepared baking sheets about 1-inch apart.
- Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
Nutrition Facts : @context http//schema.org, Calories 61, UnsaturatedFatContent 1 gram, CarbohydrateContent 9 grams, FatContent 3 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 2 grams, SodiumContent 67 milligrams, SugarContent 5 grams, TransFatContent 0 grams
GINGER-MOLASSES COOKIES RECIPE - NYT COOKING
Think of these cookies as a cross between a gingerbread man and a chewy molasses cookie. Adding molasses gives them a softer texture with a decidedly adult, almost caramel flavor. Instead of rolling or slicing these cookies, this rich, soft dough is perfect for rolling into balls and coating in coarse sugar before baking. The dough can even be made up to 5 days ahead and refrigerated, or baked 2 days ahead and stored at room temperature.
Provided by Alison Roman
Total Time 45 minutes
Yield About 2 dozen cookies
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together flour, ginger, cinnamon, baking powder, salt and allspice.
- In another bowl, using an electric mixer, beat together butter, molasses and sugar on medium-high until the mixture is superlight, fluffy and pale, about 5 minutes. Scrape down the sides of the bowl and add in eggs, 1 at a time, beating well after each addition. Add vanilla extract, and beat until everything is well combined, again stopping to scrape down bowl as necessary.
- Add dry ingredients all at once, and mix on low speed until just incorporated.
- Chill dough in refrigerator for 30 to 45 minutes, until firm enough to roll.
- Heat oven to 325 degrees.
- Using your hands, roll heaping tablespoons of dough into balls, then roll them in coarse sugar. (Sanding sugar is festive, but turbinado or coarse sugar will do the trick as well.) If dough becomes too soft to roll, put back in the refrigerator for 10 to 15 minutes. Place balls on a parchment-lined baking tray 2 inches apart and bake until the cookies are puffed, golden brown around the edges and baked through and the tops spring back slightly when touched, 12 to 15 minutes.
Nutrition Facts : @context http//schema.org, Calories 249, UnsaturatedFatContent 4 grams, CarbohydrateContent 33 grams, FatContent 12 grams, FiberContent 1 gram, ProteinContent 3 grams, SaturatedFatContent 7 grams, SodiumContent 105 milligrams, SugarContent 19 grams, TransFatContent 0 grams
More about "soft molasses cookies recipes recipes"
CHOCOLATE-MOLASSES COOKIES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 40 minutes
Calories 61 per serving
- Bake until just puffed and baked through, 6 to 8 minutes. Let cool completely before eating.
GLUTEN-FREE SOFT MOLASSES COOKIES - GLUTEN-FREE BAKING
From glutenfreebaking.com
Reviews 4.8
- Store in a sealed container for up to 4 days. Or freeze for up to 3 months.
SERIOUSLY SOFT MOLASSES COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OLD FASHIONED SOFT MOLASSES COOKIES - THE SALTY MARSHMALL…
From thesaltymarshmallow.com
SOURDOUGH GINGER MOLASSES COOKIES (SOFT AND CHEWY ...
From homesteadandchill.com
SPICE COOKIE RECIPES | ALLRECIPES
From allrecipes.com
MOLASSES COOKIES | RICARDO
From ricardocuisine.com
MOLASSES SUGAR COOKIES RECIPE | ALLRECIPES
From allrecipes.com
CHEWY MOLASSES CRINKLE COOKIES - CROSBY'S MOLASSES
From crosbys.com
CHEWY MOLASSES CRINKLE COOKIES - CROSBY'S MOLASSES
From crosbys.com
MOLASSES COOKIES RECIPE | ALLRECIPES
From allrecipes.com
SERIOUSLY SOFT MOLASSES COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SOFT GINGERBREAD COOKIES - FAMILY COOKIE RECIPES
From familycookierecipes.com
SOFT GINGER-MOLASSES COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
CHEWY & SOFT MOLASSES COOKIES RECIPE - GEMMA’S BIGGER ...
From biggerbolderbaking.com
SOFT & CHEWY GINGER MOLASSES COOKIES - JUST SO TASTY
From justsotasty.com
MOLASSES COOKIES | RICARDO
From ricardocuisine.com