And when I say “entire,” I mean E-N-T-I-R-E. And I’m very serious about it. In case you hadn’t noticed, I’m also serious about cookies, so this post is doubly serious! Seriously delicious!
Hahahaha! Ha..ha… …ahem…
In my neck of the woods, December is month of cookie swaps, which are really little more than an excuse to drink gin and eat cookies before dinner. Or coffee…and cookies. What did I say? Anyway, I picked up this recipe from my mother years ago. She always made molasses cookies around the holidays, and I loved every last crumb of those rich, spicy delights. Turned out that what I thought was a “secret family recipe” was, in fact, pilfered from the back of the molasses jar, with one little difference. If you happen to have Grandma’s® Molasses in your local stores, that’s where you’ll find this recipe. But, that one little difference added by my mother — coffee — sends these cookies to the moon. It’s optional, and the change in the flavor is subtle, but it’s there. Give the recipe a try with and without the coffee and see if you can taste the difference.
Or just enjoy some darn fine cookies with another glass of gin. Coffee. You know what I mean.
The Best Molasses Cookies in the Entire World
1/2 cup butter or shortening, softened
1 cup light brown sugar
1 egg, beaten
1/4 cup molasses
1/4 cup liquid gold, er…coffee, the stronger the better (optional, but…c’mon)
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
a couple tablespoons of white sugar in a small bowl (also optional)
- Preheat oven to 375 degrees and grease cookie sheet(s).
- Sift together flour, baking soda, salt, and spices into a small bowl.
- In a large bowl, blend butter and brown sugar. Mix in egg, molasses, and coffee.
- Stir flour mixture into wet ingredients until everything is just moistened.
- Chill the dough for at least 30 minutes. (Dough can be made and chilled several hours in advance.)
- Roll the dough into small balls. (Golf ball-sized dough balls will produce cookies that are about 3-4 inches across, which makes about 18-20 cookies, so judge accordingly.)
- If you want a frosty, crispy topping on your cookies, dip the balls into the bowl of sugar, coating one side only.
- Place dough (sugared-side up, if applicable) on sheet pans. For an extra crackly look, sprinkle a couple drops of water onto the tops of each cookie.
- Bake for 10 minutes or until edges are slightly browned and set. (Don’t overbake!)
The cookies are great warm or cooled with
Let’s see just how many blogs Cary can put on her roster before going mad! While you’ll find her here on occasion, you’ll more likely to catch her over on United We Game or Geek Force Network; or better yet, working on her own blog about gaming and nostalgia and such, Recollections of Play.