Molasses Cookies
Molasses Cookies
Homemade Molasses Cookies !!
Molasses Cookies aka Molasses Crackles
Hi everyone! This is Billie, Gary’s wife, and I wanted to share something with all of you that I LOVE!
I love to cook and I love to read. Well, I found an author that combines both of the them, Joanne Fluke!
So, as I was reading these different books that contain recipes I wondered if they were “real” recipes and if they would be as good as the book claimed. Molasses Cookies really stood out!
So, the first recipe I tried was the molasses cookies, now the reason I chose that one was my mother-in-law. She mentioned that she loved molasses cookies and that was all I needed to hear!
Molasses Cookies ingredients:
1 and 1/2 cups melted butter (3 sticks, 12 ounces, 3/4 pound)
2 cups white (granulated) sugar
1/2 cup molasses (use Brier Rabbit green label or a very dark molasses) I used Grandma’s (what is available at my local store).
2 beaten eggs (just whip them up in a glass with a fork)
4 teaspoons baking soda
2 teaspoon salt
3 teaspoon cinnamon
1 teaspoon nutmeg (freshly ground is best)
4 cups flour (don’t sift it – pack it down in the cup when you measure it)
1/2 cup white sugar in a small bowl for rolling the dough balls
Melt the butter in a large microwave bowl. Mix in the sugar and the molasses.
Let it cool on the counter while you mix up the eggs.
When the mixture in the bowl is not so hot it’ll cook the eggs, add them and stir them in thoroughly.
Then add the baking soda, salt cinnamon, and nutmeg. Stirring after each addition.
Add flour in one-cup increments, mixing after each addition. The dough will be quite stiff at this point.
Cover the molasses cookies dough with plastic wrap and refrigerate it for at least two hours.
(Overnight is even better.)
Roll the chilled dough into walnut-sized balls. (I use a small pampered chef cookie scoop).
Put some sugar in a small bowl and roll to coat them.
DO NOT pre-heat oven yet. Dough must chill before baking!
When you’re ready to bake, preheat the oven to 350 degrees F., rack in the middle position.
Place each molasses cookie ball on a greased cookie sheet (or use parchment sheets)
(12 to a standard-sized sheet.).
Press them down just a little so they won’t roll off when you carry them to the oven.
Bake 9-11 minutes (depending on your oven) until they start to brown on the edges. Remove and place on a cooling rack for about 5 minutes.
Cool completely and store in an airtight container or wrap in plastic wrap and foil and freeze.
These cookies are chewy, sweet & delicious!
These can be frozen for up to 3 months and will remain soft! Molasses Cookies are amazing!