We’re back from Houston and I’m happy to say my grandmother loved the cookies we baked for her. Her favorite were the molasses, which came from Epicurious. The molasses cookies were so good that I’m going to make them my “house molasses cookie”.
These were big, crackly, chewy on the inside and crispy on the outside. I did make one small change to the recipe, and that was to use 3 cups of granulated sugar and 1/2 cup of turbinado sugar for rolling. Rolling in turbinado was an idea I got from Cooking Light. When I roll cookies in sugar, I like for the sugar to be coarse rather than very granular. The coarse crystal sugar I buy is pretty, but expensive. Turbinado is a cheaper alternative and a good fit for the outside of a molasses cookie.
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/8 teaspoons baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves, plus a pinch
- 1/2 teaspoon cinnamon, plus a pinch
- 4 tablespoons unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 1/2 cups sugar plus 1/4 for rolling
- 1/4 cup unsulfured molasses
- 1 large eggs
- Preheat oven to 325°F. Have ready two parchment lined baking sheets.
- In a large bowl whisk together flour, salt, baking soda and spices.
- In a mixing bowl, using an electric mixer, beat together softened butter, shortening, and 1 1/2 cups sugar until light and fluffy. Beat in molasses, then beat in the egg.
- Gradually add flour mixture and stir until blended.
- In a small shallow bowl put remaining 1/4 cup sugar. Form dough into 2-inch balls (for large cookies) or use a medium cookie scoop (about 2 tablespoons) to form smaller balls.
- Roll in sugar. On baking sheets arrange balls about 4 inches apart (closer if making the smaller cookies) and flatten slightly with bottom of a glass dipped in sugar.
- Bake cookies on center rack for 15 minutes, or until puffed and golden. (Cookies should be soft.) Transfer cookies with a metal spatula to racks to cool.