Cape Cod Soft Molasses Cookies
Cape Cod Soft Molasses Cookies
(18)
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| quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
| Total time: | |
| Yield: | 33 cookies |
Ingredients
- 3/4 cup (12 tablespoons) butter
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 large egg
- 1/3 cup molasses
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/3 cup traditional or quick rolled oats
- 1/2 cup crystallized ginger, finely diced
- 1 teaspoon grated fresh ginger, or to taste
- heaping 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice or ground cloves
- 1/4 teaspoon ground black pepper, optional
- 1 teaspoon espresso powder, optional; for depth of flavor and added color
- 1/3 to 1/2 cup granulated sugar or coarse white sparkling sugar, for coating
Directions
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
2) In a large mixing bowl, beat together the butter, sugar, salt, and baking soda until they're well-combined.
3) Beat in the egg, and then the molasses, scraping the sides and bottom of the bowl to blend in any sticky residue.
4) Add the flour, oats, crystallized ginger, fresh ginger, spices, and espresso powder. Mix just until thoroughly combined.
5) Scoop the sticky dough into 1 1/2" balls; a tablespoon cookie scoop works well here.
6) Roll the balls in sugar (either granulated or coarse), if desired. This is easily done by sprinkling the sugar into an 8" cake pan, and dropping the sticky dough into the pan. Shake the pan to coat the dough balls with sugar.
7) Space the cookies on the prepared baking sheets, leaving about 2" between them.
8) Bake the cookies for 8 to 14 minutes; bake for the shorter amount of time on a dark cookie sheet without parchment; the longer time if you've lined your baking sheet with parchment. The centers will look soft and puffy; that's OK. Cookies baked for the shorter amount of time will be VERY soft; bake them longer for a firmer cookie.
9) Remove them from the oven, and cool right on the pan; or transfer to a rack to cool. To maintain soft texture, store at room temperature once cookies are completely cool.
Yield: 33 cookies.
Reviews
- 05/18/2012
- Just what I wanted. Not sure if the oatmeal is necessary except for a bit of texture, but the spice punch is perfect!
- 03/25/2012
- Delicious!! Cookies are soft, easy to make yet full of layers of flavor! This is the best molasses cookie recipe I have come across. Thanks KAF!!
- 03/04/2012
- I love ginger snaps but not a fan of the hard texture. These wonderful soft ginger cookies were the answer. The preparation was so simple and the black pepper and expresso powder added an extra kick. It is hard to eat just one or two or three!!
- 03/03/2012
- Absolutely wicked wonderful for those who love molasses. I've had way too much gingerbread lately so I tripled the cinnamon and went light on the other spices. Used crystallized ginger though next time may use golden raisins. Hate to admit, but, ahem, think the family only ate one or two. The molasses acts as a humectant and they stay soft. Right out of the oven they may have crispy edges though I'll eat them either way. Another KAF winner.
- 02/08/2012
- The BEST cookies ever! And sooooo easy! I did not have very sticky batter, not sure why. And I don't have a Tablespoon cookie scoop so I just hand rolled balls and then rolled them in sugar. This is my new favorite cookie, seriously!
- 02/04/2012
- I had to give this 5 stars since I could eat them all day. I immediately made hot tea and ate .............well let's just say they satisfied my ginger molasses craving. They didn't spread as they probably should have but, I think cold weather and an old oven had more to do with that then anything else.
- 02/01/2012
- This recipe is a winner! They turn out just as described- a bit crisp on the outside, chewy on the inside, and truly delicious. A keeper for sure.
- 01/23/2012
- This is one of my new favorite recipes. The depth of flavor is just outstanding.
- 01/21/2012
- Picture perfect, round, crinkly cookies. I used all white whole wheat flour. I needed to add a couple tablespoons of milk to get it to mix together. I think I forgot the pepper but the spices were wonderful as it was. Love the soft chewy texture.
01/21/2012- I converted the recipe into a gluten free cookie. They turned out great! Thanks for the recipe.
