Thursday, January 2, 2014

Chewy Molasses Cookies

The thing about baking every day is that people in your life start expecting you to do it EVERY DAY. Monday, my son asked why I hadn't baked a cake for dessert after dinner. Rough life that kid has, right? I redeemed myself yesterday with these awesome cupcakes, thanks to a downloadable template from

Happy New Year!
But what have you done for me today, Mommy? Well, how about something that takes twelve minutes to mix up in a glass measuring cup? Because, while my New Year's Eve plans were hardly wild, piping Roman numerals did not bring out my patient side. (Haha, just kidding. All my sides are totally impatient.) 

Let's make those Chewy Molasses Cookies from the original Silver Palate Cookbook. The ones that you take out when they're basically raw. 

Chewy Molasses Cookies
12 tablespoons (6 oz.) unsalted butter
1 cup (7 oz.) granulated sugar
1/4 cup (3 oz.) molasses
1 egg
several shakes of table salt
2 cups (9 oz.) all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon baking powder

I usually don't bother to preheat the oven, but since you'll actually be at the hotbox stage in about three minutes, go ahead and crank it up to 350 (or 325 convection). In a glass bowl or large measuring cup, melt the butter in the microwave. While it's still hot, stir in the sugar and molasses, then the egg and salt. In go all the dry ingredients, and you're ready to drop tablespoons of the stuff onto parchment- or foil-lined baking sheets. These spread moderately, so space them about four inches apart. After approximately twelve minutes, the centers of the cookies should have just past the liquid stage. Pull out the pans, and let them rest on the counter for a couple of minutes before moving the soft cookies to a cooling rack.

This makes about 30 cookies, so be sure to save some for the next day when they'll be twice as flavorful. Don't ask me why - Mommy is tired.

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