Monday, January 28, 2013

Molasses Cookies

These molasses cookies turned out deliciously spicy, chewy, and moist.  They were the perfect cookie to make on a crisp day and were enjoyed with a cup of tea after our dinner.  I made them rather petite, using my small ice cream scoop, and we had over 60 cookies from this recipe.  Quick tip, they freeze beautifully and can be defrosted by leaving at room temperature for an hour or two before serving.

Molasses Cookies

4 cups flour
3/4 tsp. salt
2 1/4 tsp. baking soda
2 tsp. ground ginger
2 tsp. ground cloves
2 tsp. cinnamon
1 tsp. espresso powder (optional)
1/2 cup butter, softened
1/2 cup vegetable shortening
1 cup white sugar
1/2 cup light brown sugar
1/2 cup plus 1 tablespoon unsulfured molasses
2 eggs

Preheat oven to 325 degrees and line two sheet pans with parchment paper.  In a large bowl, whisk together the flour, salt, baking soda, ginger, cloves, espresso powder, and cinnamon; set aside.  In the bowl of a stand mixer beat together the butter, shortening, and both sugars until light and fluffy.  Beat in the molasses and then add the eggs, one at a time, beating well and scraping down the bowl after each addition.  Slowly add the flour mixture until combined and no flour remains.  In a small bowl add 1/2 cup sugar and form dough into 1 inch balls (I use a small ice cream scoop) and roll in the sugar.  Place on trays leaving 2 inches between cookies.  Bake for 12 1/2 minutes.  Transfer cookies to a rack to cool.

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