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Blog

Chewy Heavenly Molasses Spice Cookies

Pia Mileaf-Patel

This recipe is adapted from Everyday Food's Holiday Cookie edition. This little pamphlet came in the mail with one of my mom's magazines and was sitting on the shelf among the beautiful baking cookbooks that I collect, and I needed to make something quick so I grabbed it and made the toffee blondies. And voila--the best blondies ever. So far I've made the Toffee Blondies and the Molasses Spice Cookies and they are both addictive.

After this, I made it a goal of mine to cook through this booklet and I've just been bringing all of the sweets to school, but after I made the molasses cookies, I couldn't make anything else. They are so good. So good. They're chewy and crisp on the outside, like a good brownie and they taste slightly like cookie dough (a teen girl stereotype, but nonetheless delicious--I remember in seventh grade we would have sleepovers at my friend Juliet's house and we'd all grab spoons and a tub of chocolate chip cookie dough and have at it). They melt on your tongue and it's dangerously easy to eat six in a row, like a human vacuum.

Anyway, I made these cookies for Christmas Eve two days before and spent the entire two days panicking that they would be gone by dinner, because every time my mom, dad or brother walked through the kitchen, they pried open the tin and snatched a cookie.

Happy New Year!

Ingredients

2 cups all-purpose flour

1 1/2 teaspoons baking soda (SODA, not powder--this is what makes them chewy)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

2 cups sugar

1 1/2 sticks unsalted butter, softened

1 large egg

1/4 cup unsufured molasses

How to

Preheat the oven to 350. In a medium bowl, mix together flour, baking soda, spices and salt. Place 1 cup of sugar in a bowl and set aside.

Cream the butter and other cup of sugar and beat in the egg, then the molasses. On a low speed, add the dry ingredients in thirds and be careful not to overmix.

Measuring with an ice cream scoop about 1 tbsp, make cookie dough balls and roll them in the set aside sugar until coated. Place the balls in the refridgerator for about 30 minutes.

Line baking sheets with parchment paper and place about eight balls on each sheet, three on each side and two in the middle, so that the cookies have space to spread. Bake the sheets one at a time for 12 minutes exactly. They will look raw, but they continue cooking on the baking sheet.

Once firm enough, transfer the cookies onto a mesh cooling rack.

The second they are cool/firm enough to handle, coat the finished cookies in sugar and keep in a tin for up to four days.

Pictures to come next time I make a batch!

xxo

Pia