Molasses Sugar Cookies
Molasses Sugar Cookies Its a dreary, rainy day here in western PA. The kind of day that makes you want to curl up with a steamy, hot cup of tea, a great cookie and a movie or two I love this recipe not only because it goes great with tea, but its also perfect for the kids to help with My little one loves rolling the dough into balls The flavor is somewhere between a gingersnap and a sugar
Molasses Sugar Cookies Its a dreary, rainy day here in western PA. The kind of day that makes you want to curl up with a steamy, hot cup of tea, a great cookie and a movie or two I love this recipe not only because it goes great with tea, but its also perfect for the kids to help with My little one loves rolling the dough into balls The flavor is somewhere between a gingersnap and a sugar
- Carbohydrate 19.2338755428477 g
- Cholesterol 29.5996527907334 mg
- Fat 9.16311515544279 g
- Fiber 0.270966899550012 g
- Protein 0.979229014833919 g
- Saturated Fat 5.72398326468422 g
- Serving Size 1 1 Serving (34g)
- Sodium 157.990326311229 mg
- Sugar 18.9629086432976 g
- Trans Fat 0.673757647361205 g
- Calories 160 calories
Step-by-step
- Cream together the butter and brown sugar.
- Beat in egg, molasses spices and baking soda.
- Add in flour and mix well.
- The resulting dough is very soft, refrigerate until firm and easy to handle, about 1 hour.
- Form dough into 1-inch balls and roll in granulated sugar.
- Place dough balls two inches apart on a lightly greased cookie sheet.
- Bake in a 350 degree oven for 8 – 10 minutes until set and starting to brown.
- Cool briefly on cookie sheet and remove to racks to cool completely.
- This recipe makes 36 cookies.
Unlike a standard crisp gingersnap which relies heavily on a high ratio of dry sweeteners and minimal moisture, molasses sugar cookies derive their signature chew from the humectant properties of liquid cane molasses. Molasses contains invert sugar, which attracts and retains ambient moisture, producing a softer interior crumb than granulated sucrose alone. Achieving this distinct texture requires balancing the acidic nature of dark molasses with the correct quantity of alkaline baking soda.
Creaming room temperature butter at 65 degrees Fahrenheit with brown sugar incorporates microscopic air pockets that expand during baking, preventing dense results. Omitting the chilling phase entirely causes the butter to melt prematurely in the 350-degree oven, resulting in excessive spread before the structure sets. Refrigerator temperatures solidify the dairy fats, allowing the starch molecules in the two cups of all-purpose flour to hydrate evenly before structural collapse can occur.
Standard dark molasses delivers robust bittersweet notes, but mild blackstrap varieties introduce higher mineral content and a pronounced metallic bitterness. Substituting blackstrap requires cutting the volume by twenty-five percent and supplementing with additional brown sugar to avoid acrid profiles. For dietary adaptations, standard wheat flour accepts a direct one-to-one swap with certified gluten-free measure-for-measure flour blends, provided the dough rests for an additional fifteen minutes to let xanthan gum fully absorb the liquid fats.
