Molasses Cookies
These nearly fail-proof molasses cookies are a huge hit every time I make them. Just try to stop after one!
These nearly fail-proof molasses cookies are a huge hit every time I make them. Just try to stop after one!
- Carbohydrate 18.1671300904093 g
- Cholesterol 7.755 mg
- Fat 27.3131050949739 g
- Fiber 0.402154518279764 g
- Protein 1.52921597916667 g
- Saturated Fat 1.83621398074892 g
- Serving Size 1 1 Serving (70g)
- Sodium 5179.70192257301 mg
- Sugar 17.7649755721296 g
- Trans Fat 1.26089309890065 g
- Calories 320 calories
Step-by-step
- Mix ingredients in order listed and chill.
- Form 1 inch balls and roll in sugar.
- Place 2 inches apart on ungreased cookie sheet.
- Bake at 350(F) for 9 minutes.
Substituting solid shortening for liquid oil fundamentally alters the structure of these spiced treats, yielding a thicker crumb and less lateral spread on the baking sheet. Liquid fats coat flour proteins completely and immediately, inhibiting gluten development and promoting a denser, chewier interior. Unsulfured dark molasses brings robust, slightly bitter notes that balance the heavy addition of granulated sugar and warm ground spices like ginger, cinnamon, and cloves.
Chilling the dough thoroughly before rolling is non-negotiable; warm fat melts prematurely in the oven, causing the rounds to flatten into thin, greasy disks before the leavening agents can react. Portion uniform one-inch balls using a calibrated #60 scoop to guarantee even heat penetration during baking. Spacing matters significantly, so place portions at least two inches apart on standard aluminum baking sheets to ensure proper airflow and uniform browning.
Judging doneness accurately without specialized equipment requires careful visual inspection. Pull the sheets from the oven precisely at the nine-minute mark when the edges are set and cracked, but the centers still appear slightly soft and pale. Residual thermal energy will finish cooking the cookies on the pan for an additional two minutes before transfer to a wire rack. Store completely cooled batches in an airtight container at room temperature for up to five days to maintain the ideal moisture level.
