This molasses cookie combines a soft center with a lightly crispy exterior. It has a lovely mild molasses flavor that should convince even those who haven’t loved molasses in the past to give it a second try. Using cornstarch with the flour reduces the protein content of the dry ingredients, mimics delicate pastry flour, and creates a more tender cookie. You can simply use 4 cups of All-purpose flour if you prefer. I like to use my homemade ginger syrup to flavor these cookies. It's a delicious way to add fresh ginger flavor to the dough. You can substitute dried ginger from your spice drawer with equally delicious results.
Author: Jennifer from 1840 Farm
Ingredients
8ouncesbutter, softened
1cupgranulated sugar
½cupmolasses
1teaspoonground cinnamon
1teaspoonginger syrup or ¼ teaspoon ground ginger
1Tablespoonvanilla extract
2eggs
3 ½cupsAll-purpose flour
½cupcornstarch
1Tablespoonbaking soda
½teaspoonsalt
2Tablespoonsgranulated sugar
2Tablespoonsturbinado sugar
Instructions
Place the softened butter in the bowl of your mixer fitted with a paddle or dough beaters. Mix on medium speed for 30 seconds, until the butter begins to smooth out a bit. Add the 1 cup granulated sugar, molasses, cinnamon, ginger, and vanilla before beating on medium speed until the mixture is completely smooth, approximately 2-4 minutes.
Add the eggs to the bowl and beat on low for a 10-20 seconds, just until combined. The batter may break up a bit, but don’t worry. It will come together when the dry ingredients are worked into the mix. Scrape down the bowl and beaters if necessary to gather the batter together before continuing.
In a medium bowl, combine the flour, cornstarch, baking soda, and salt. Add the dry ingredients in one addition to the mixer bowl. Mix on low speed until the dry ingredients have completely integrated into the dough. The dough may initially seem dry, but continue mixing until it comes together. Take great care not to overmix the dough. Mixing develops the gluten in the flour and overmixing will encourage the dough to become tough.
Transfer the dough to a covered container for storage in the refrigerator. Allow the dough to chill for a few hours or overnight. I often make a batch of dough and keep it in the refrigerator, baking a single evening’s cookies each night. Portioned balls of dough can also be frozen on a small tray and then transferred to a freezer bag for long term storage. Frozen dough can be baked by simply adding a few minutes to the baking time.
When you are ready to bake a batch of the cookies, preheat the oven to 375 degrees Fahrenheit and position the oven racks to the top and bottom third of your oven. Line two baking sheets with parchment or a Silpat style liner. In a small bowl, combine the granulated sugar and turbinado sugar.
Create balls of dough about 2 Tablespoons (approximately 1 ounce or so) in size. Shape the dough into a ball and roll in the sugars. Place six balls on each baking sheet, spacing evenly to prevent the cookies from touching as they bake. Flatten each ball of dough slightly. I often sprinkle just a bit of the sugars on top for good measure. Bake for 10 minutes, rotating the baking sheets halfway through the baking time to help to ensure that the cookies are evenly baked. They will be soft in the middle. If you prefer a firmer cookie, simply bake another 2-4 minutes.
Remove the cookies from the oven, allowing them to cool for a few minutes. As with any cookie, these are even more delicious when eaten while still warm with a cup of coffee or cold glass of milk.
Notes
Baked cookies can be stored in an airtight container at room temperature for several days. Dough can be refrigerated for one week and frozen for several months. Frozen balls of dough can be rolled in cinnamon sugar and baked directly from their frozen state. Simply bake the frozen dough for a few extra minutes. They’ll taste just as delicious as a fresh baked cookie.