The recipe for these soft and crinkly molasses cookies comes from baker Erin Renouf Mylroie, author of the new book 101 Greatest Cookie on the Planet (Paige Street Publishing, 2020; $22.99). Molasses cookies may just be the penultimate holiday treat, but we like them pretty much any time of the year, and this version is a keeper. According to Erin, “I like these cookies heavy on the spice, so scale back if you want something more subtle. These cookies are best when cooled, so try to be patient when they come out of the oven. I don’t want to be bossy, but do make these for a treat after a lunch of bacon, lettuce and tomato sandwiches on sourdough bread. You’ll be so glad you did.”
Makes 16 cookies
Ingredients
- 2 cups (400 grams) granulated sugar, divided
- 3⁄4 cup (170 grams) unsalted butter, softened, (180 ml) canola oil or (140 grams) vegetable shortening, softened
- 1⁄4 cup (84 grams) molasses
- 1 large (50 grams) egg
- 11⁄2 teaspoons (4 grams) ground cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 1⁄2 teaspoon cardamom
- 1⁄4 teaspoon grated nutmeg
- 1⁄4 teaspoon salt
- 21⁄2 teaspoon (12 grams) baking soda
- 2 cups (250 grams) all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Line two or three baking sheets with parchment paper.
- In a large bowl, combine 1 cup (200 grams) of the sugar, the butter and the molasses. Add the egg and stir well. Sprinkle the cinnamon, ginger, cloves, cardamom, nutmeg, salt and baking soda over the dough and mix until well combined. Gently mix in the flour.
- Shape the dough into 1-inch (2.5-cm) balls. Roll the balls in the remaining sugar and place on the prepared baking sheets. Bake for 8 to 11 minutes, or until the cookies are puffed and cracked. Let the cookies cool completely on the baking sheets.
Reprinted with permission from 101 Greatest Cookies on the Planet by Erin Mylroie, Page Street Publishing Co. 2020.
Photo credit: Ekaterina Smirnova
