Molasses Cookies

Molasses Cookies

Print Recipe
MY GRANDMOTHER’S MOLASSES COOKIES
MY GRANDMOTHER’S MOLASSES COOKIES
Course Dessert
Cuisine American
Keyword ginger, molasses
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
  • 2 cups;280g all-purpose flour
  • large pinch fine sea salt
  • 1 teaspoon ground cinnamon preferably Vietnamese
  • 2 teaspoons ground ginger
  • 8 tablespoons; 125g unsalted butter at room temperature
  • 1/2 cup dark brown sugar
  • ½ cup; 125ml blackstrap molasses
  • 1 large egg
  • 2 teaspoons baking soda
  • 2 tablespoons hot water
  • 6 tablespoons cold water
  • 1/2 cup raisins
Course Dessert
Cuisine American
Keyword ginger, molasses
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
  • 2 cups;280g all-purpose flour
  • large pinch fine sea salt
  • 1 teaspoon ground cinnamon preferably Vietnamese
  • 2 teaspoons ground ginger
  • 8 tablespoons; 125g unsalted butter at room temperature
  • 1/2 cup dark brown sugar
  • ½ cup; 125ml blackstrap molasses
  • 1 large egg
  • 2 teaspoons baking soda
  • 2 tablespoons hot water
  • 6 tablespoons cold water
  • 1/2 cup raisins
MY GRANDMOTHER’S MOLASSES COOKIES
Instructions
  1. Preheat the oven to 350F (180C). Line two baking sheets with parchment paper.
  2. Sift together all the flour, salt, cinnamon, and the ginger onto a piece of parchment paper.
  3. Mix together the butter and the brown sugar in a large bowl or the bowl of an electric mixer until it is soft and fluffy. Add the molasses and mix until it is thoroughly combined, then thoroughly mix in the egg.
    Mix together the butter and the brown sugar in a large bowl or the bowl of an electric mixer until it is soft and fluffy. Add the molasses and mix until it is thoroughly combined, then thoroughly mix in the egg.
  4. Combine the soda with the hot water in a small bowl.,
    Combine the soda with the hot water in a small bowl.,
  5. Add the dry ingredients to the molasses mixture then add the cold water, mix, and add the baking soda and water mixture. Mix thoroughly, then add the raisins and mix well.
  6. Using two soup spoons, scoop up a generous tablespoon of dough and drop it onto the baking sheet, leaving about 1-inch (2.5cm) between each cookie.
    Using two soup spoons, scoop up a generous tablespoon of dough and drop it onto the baking sheet, leaving about 1-inch (2.5cm) between each cookie.
  7. Bake in the center of the oven until the cookies are puffed and baked all the way through, 8- 10 minutes. Remove from the oven and transfer the cookies to a cooling rack. Repeat with the remaining dough.
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