Molasses Cookies

Molasses Cookies | ChopChop

Description

This cookie is a little bit spicier than a gingersnap and very adult, but we haven't found a kid yet who doesn't love them. We bet you will, too!

Hands-on time: 20 minutes
Total time: 35 minutes
Makes: 3 Dozen

Kitchen Gear: 

Mixing bowl
Small bowl
Measuring cup
Measuring spoons
Rubber spatula
Spoon
Baking sheet
Pot holder
Large plate

Ingredients

1 1⁄2  
sticks unsalted butter, at room temperature (at room temperature)
1 cup
sugar
1  
large egg, at room temperature (at room tempertaure)
1⁄4 cup
molasses
1 teaspoon
vanilla extract
1 cup
all-purpose flour
1 cup
whole-wheat flour
2 teaspoons
baking soda
1 teaspoon
ground cinnamon
1⁄2 teaspoon
ground ginger
1⁄2 teaspoon
kosher salt
1⁄2 teaspoon
ground cardamom (if you like)

Instructions

  1. Turn the oven on and heat it to 350 degrees.
  2. Put the butter and sugar in the bowl and mix until smooth and creamy.
  3. To crack the egg: hit the midpoint between the more-rounded (wide) end and the pointier end of the egg against a clean counter.
  4. Hold the egg over the small bowl with the cracked part facing up. Pry the shell open gently and allow the egg inside to slide into the bowl. Be sure to wash your hands with soap and water after handling raw eggs!
  5. Add the egg, molasses, and vanilla extract and mix well. The mixture will not blend completely and will not be completely smooth. Don't worry.
  6. Scrape down the sides of the bowl with the spatula and add the flours. Sprinkle in the baking soda, cinnamon, ginger, salt, and cardamom (if you like) and stir until everything is well mixed. (You can cover and refrigerate the dough up to 1 week).
  7. To form the cookies: break off small pieces and roll them into 1-inch balls. Put the balls 2 inches apart on the baking sheet. Using your palm, gently press each ball down to flatten slightly.
  8. Once the oven temperature has reached 350 degrees, carefully put the baking sheet in the oven and bake until the cookies begin to brown at the edges, 12–15 minutes. Cool on the baking sheet. Put the cooled cookies on the plate and repeat with the remaining dough.

Notes

Maple Cookies:
Substitute real maple syrup for the molasses.