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Old-Fashioned Chewy Molasses Cookies

Source of Recipe

From Christina Lane of the blog, 'Dessert for Two'


Recipe Introduction

"These cookies are picture-perfect. The dough comes together like a dream, and after a quick chill and rolling, what comes out of your oven is 12 perfectly puffy, crackled cookies. They look like a bakery mass-produced them in perfect little spheres. And the sparkles? It looks like a holiday fairy came down and shimmied her little butt on top. For maximum sparkle, I used raw sugar crystals. You probably know it by the brand name 'Sugar in the Raw.' It's the stuff in the brown box and little brown paper sachets. And while this isn't a paid endorsement, I can say that this is my new favorite way to make cookies sparkle. I used to buy sanding sugar in the cookie decorating aisle, but I discovered that Sugar in the Raw has larger crystals, which equals more shine. And I'm all about the shine. They taste like Christmas spice and everything nice. Just don't use blackstrap molasses. That stuff will ruin your day, I tell ya. These chewy molasses cookies are a family favorite."

Recipe Link: https://tinyurl.com/dc3s79a8

List of Ingredients

â—¦ 1 cup all-purpose flour
â—¦ 1 teaspoon baking soda
â—¦ 1 teaspoon ground cinnamon
â—¦ ¼ teaspoon ground cloves
â—¦ ½ teaspoon ground ginger
â—¦ ¼ teaspoon salt
â—¦ 4 tablespoons unsalted butter, melted
â—¦ ¼ cup light brown sugar
â—¦ 1 large egg yolk
â—¦ 3 tablespoons molasses (not blackstrap)
â—¦ ¼ cup coarse sanding sugar (Sugar in the Raw is best)


Recipe

In a small bowl, whisk together the flour, baking soda, spices, and salt. Set aside.

In a medium bowl, stir together the melted butter and brown sugar. Stir very will until fully incorporated. Add the egg yolk and molasses, and stir until combined. Combine with the dry ingredients. Chill the dough for about 15 minutes.
Meanwhile, preheat the oven to 375 degrees.

Pour the coarse sugar in a shallow bowl.
Scoop out 12 balls of dough, and roll each ball in the sanding sugar generously. Space 2 inches apart on a baking sheet, and bake for 8 to 9 minutes — until puffy and starting to crack. Let cool; they will slightly deflate; and serve.


Yield: 12 cookies