Saturday, October 22, 2011

Chewy Molasses Cookies

No, this is not the same cookie I previously posted (see below), though they look very similar! I like the slight spiciness of these cookies--just a hint of black pepper on the back of your tongue--and they improve with age as the spices come out more. Adapted from the More-with-Less Cookbook, via the website.

1/2 cup butter, softened
1/4 cup olive oil
1/4 cup dark molasses
1 cup brown sugar, packed
1 egg
2-inch knob of ginger, peeled and grated
2 + 1/4 cup flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon powdered ginger
1/8 teaspoon freshly ground pepper
granulated sugar

Mix the butter, olive oil, molasses and brown sugar until fluffy. Add egg and ginger and mix until smooth. Add all remaining ingredients except granulated sugar and mix (or stir) until thoroughly combined. Dough will be soft; refrigerate for at least 1/2 hour and up to 3 days.

When you're ready to cook, preheat oven to 350 degrees. Line baking sheets with parchment. Take a tablespoon of dough and roll into a ball, then roll in granulated sugar. When sheets are full, bake for 12 minutes, rotating cookie sheets halfway through. Remove from the oven and let cool on the sheets for a few minutes, then finish cooling on wire racks.

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