mo·las·sesnounthick, dark brown syrup obtained from raw sugar during the refining process, a version of which is used in baking.
- 2 cups all purpose flour
- 2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt (sea salt is best)
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/3 cup raw cane sugar
- 1/4 cup packed dark soft brown sugar
- 1/3 cup molasses
- raw cane sugar for rolling/dusting
Let’s assume you are going to bake some now, trust me you are going to want to try these mighty molasses morsels. The extras can be balled up and then frozen. Preheat your oven to 375°f, now melt your butter and be careful not to brown it. This would create a different flavour for the cookie and be great but, since the molasses is so dominate we don’t wanna try and to overpower it.
In one bowl sift the flour and all the spices together, in a separate bowl add the sugars and molasses leaving some of the excess raw sugar to roll the dough in. Whisk the egg into the sugar mixture and then pour in the melted butter and combine.
Mix the dry ingredients with the sugar mixture and you are done. I used a teaspoon to ball them or you can use a tablespoon if you prefer larger cookies. If the dough is too sticky (a little is ok) pop it in the fridge for 20 minutes or so to make it easier to work with.
This process depending on the size of cookies you want, or how much cookie dough you make can take a while but it’s worth it. Using your spoon of choice scoop out little balls, roll smooth into your hand and then into the sugar. Place them on a baking sheet and be sure to leave a bit of space between each cookie.
I baked the smaller cookies for 8-10 minutes to give that crunch and chew. When they come out of the oven let them sit for about 2 minutes and then transfer to a cooling rack until ready to eat, give it a few minutes but a warm cookie is a tasty cookie. I have baked the frozen cookies for 10-12 minutes for the same results, but have a play and see what chewy-crunchy ratio you prefer.
These hold up so well in the freezer and can be made well in advance. Make sure you have room in your freezer for a tray to fit inside. Freeze the cookie balls on the tray for an hour or so and then put them inside a ziplock back, label and you have secured snacks for the near future. Next time you want a sweet fix,take them out and put them onto a tray, let them sit out for 10-15 minutes and then bake, depending on size you may need to cook them for a bit longer.
I can’t tell you how many times i’m lying in bed at night and jump up to bake literally 2-3 cookies, ok 4 cookies but trust me, you’ll do the same.