Ingredients with Measurements:
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
- 1/4 cup granulated sugar (for rolling)
Special equipment needed:
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat butter and 1 cup of sugar with an electric mixer until light and fluffy, about 2-3 minutes.
4. Add egg and molasses to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Using a cookie scoop or spoon, form dough into 1-inch balls.
7. Roll each ball in the remaining 1/4 cup of sugar until coated.
8. Place the balls on the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes or until the edges are set and the centers are still slightly soft.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F (190°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 160
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 150mg
Carbohydrates: 23g
Fiber: 0g
Sugar: 14g
Protein: 1g
Substitutions for ingredients:
- You can use light or dark molasses in this recipe.
- If you don't have ground cinnamon, ginger, or cloves, you can use pumpkin pie spice instead.
Variations:
- Add 1/2 cup of raisins or chopped nuts to the dough for extra flavor and texture.
- For a spicier cookie, increase the amount of ginger and cloves.
- Use brown sugar instead of granulated sugar for a richer flavor.
Tips and tricks:
- Make sure your butter is softened but not melted for the best texture.
- Don't overmix the dough or the cookies will be tough.
- If the dough is too sticky to roll, chill it in the refrigerator for 30 minutes before shaping.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (175°C) oven for 5-7 minutes or until warmed through.
Presentation ideas:
Serve the cookies on a platter or in a cookie jar for a casual presentation. For a more formal presentation, arrange them on a tiered cake stand.
Garnishes:
Dust the cookies with powdered sugar or drizzle them with melted chocolate for a fancy touch.
Pairings:
Serve the cookies with a glass of milk or a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but you could also serve them with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
- If the cookies are too soft, bake them for an extra minute or two.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces that come into contact with the raw dough to prevent the spread of bacteria.
Food history:
Molasses cookies have been a popular treat in the United States since colonial times. They were often made with molasses, which was a common sweetener in the 18th and 19th centuries.
Flavor profiles:
These cookies are sweet and spicy, with a rich molasses flavor.
Serving suggestions:
Serve these cookies as a snack or dessert at a holiday party or family gathering.
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