I’m trying to experiment a bit with ingredients, spice things up a bit if you like. As much as I love cupcakes and cake and playing about with sprinkles, who doesn’t like playing about with sprinkles? It’s good to change things up a bit and I would no doubt start to bore you if I only ever did the same thing.
I recently bought a jar of molasses, I’m not to sure why I did, I think its because I had a vague memory of Nigella Lawson using it in one of her recipes but could I find it when I got home? No, so I threw the jar in the back of the cupboard and tried to forget about it. But it was bugging me; surely there was something I could do with it apart from make gingerbread (which at some point will make an appearance, I still have half a jar left!). I know in the UK molasses isn’t always the easiest of things to get hold of, I got mine in a health food shop. In a pinch you could use black treacle, though I have not tried this recipe with treacle as a substitute.
There are a lot of recipes around for molasses cookies, I couldn’t find a recipe that I liked and I didn’t want to go to the shops to buy anything I wanted to create something with what I had in the cupboards. So I started with a basic cookie recipe, one that I knew was going to give me a soft cookie added a bit of this and a bit of that. And hey presto a soft, chewy cookie that everyone I knew couldn’t get enough of and they were all gone in less than 36 hours!
I was once given 2 tips on how to get soft chewy cookies and I have used it ever since. The first is the most well known, under bake your cookies by a minute or two, the second is when you take your cookies out of the oven, immediately tap the bottom of the pan / tray / sheet on the work surface once or twice. It will immediately take the air out of your cookie and they will look like they are sinking back down, this is good, as it will keep your cookie soft and chewy. If you like your cookies a little crunchier, then that is fine just bake them for an extra minute or two and don’t tap your tray down.
*Measurements in cups is a guide this recipe was made using metric weight*
- 170 grams unsalted butter - soft, (1 and ½ sticks)
- 100 grams light brown sugar, (1/2 cup)
- 200 grams sugar - divided into 105 grams and 95 grams, (1 cup - divided into just over ½ cup and just under ½ cup)
- ½ teaspoon salt
- 1 large Egg
- 1 teaspoon vanilla extract
- 80 milliliters molasses, (1/3 cup)
- 345 grams plain flour (all purpose), (2 and ¾ cups)
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon all spice
- ½ teaspoon ground nutmeg
- Preheat your oven to 190C / 375F / Gas Mark 5 and prep you cookie tray / sheet / pan by lining it with parchment paper.
- Beat the butter, brown sugar the granulated sugar (the 105 grams / just over ½ cup) and salt until well combined.
- Add the egg, vanilla extract and molasses.
- Beat it all together until its really well combined.
- Sieve in the flour, baking powder and the spices and mix it all together until it forms a dough ball.
- Now place it in the fridge for 20 minutes to chill.
- Once ready using a spoon scoop out 30 evenly sized cookies, if you have measuring cups the ¼-cup size is perfect to use.
- Roll each of the balls in the left over granulated sugar.
- Place them on your baking sheet and give them a little press. You don’t want to flatten them completely just half flatten them.
- Cook in your oven for 7 to 8 minutes.
- Take them out of the oven, tap the base of the pan once or twice on you worktop, and give each cookie a gentle press in the middle.
- Leave them to cool on the tray for a couple of minutes them transfer them to a cooling rack.
- These will keep in an airtight tin for 7 days.