I’m responding to a request for chewy molasses cookies. These are not thin ginger-snaps, but have the texture of soft sugar cookies, with a crackly top crust. A hit at my house, they never last more than a few days – though they will supposedly keep well. Makes about 2 dozen.
- 2/3 c oil
- 1 c sugar
- 1/4 c dark molasses
- 2 c all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- scant 1/4 tsp ground cloves
Heat oven to 350˚. Mix dry ingredients thoroughly, and set aside.
In a mixing bowl, combine oil and sugar, and mix well. Add molasses and egg, and mix again. Add the dry ingredients, and mix well. If the dough is too sticky, add a bit more flour.
The dough may be refrigerated, uncooked, wrapped well, for up to 1 week.
Roll into 1-inch balls, and then roll in granulated sugar. Place on baking parchment and bake at 350˚ 12-14 minutes. The tops will crackle, this is normal. Don’t over bake!
And for cookie fanatics this recipe doubles quite well.