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| Sparkly Molasses cookies are deep and rich with made with Treacle |
Once upon a time, Memaw got her first colonoscopy. Oh, everything came out alright (uh). In the course of getting ready, they had me talk with this really nice anesthesiologist who informed me that his favorite cookie was the crackle top molasses cookie! So of course, to thank a really good team of doctors and nurses, baker MeMaw had to make cookies! And, of course, the by request molasses cookie was on the agenda.
This is the dark kind. The kind Santa would want when he comes down the chimney.
I've got to go set out the warm milk.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 3/4 teaspoons ground cardamom
- 1/2 teaspoons kosher salt
- 1 large egg
- 1/2 cup (1 stick) unsalted butter, melted
- 1/3 cup granulated sugar
- 1/3 cup mild-flavored (light) or robust-flavored (dark) molasses or Treacle
- 1/4 cup (packed) dark brown sugar
- Coarse sanding or raw sugar (for rolling)
- Place racks in lower and upper thirds of the oven; preheat to 375°F.
- Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl.
- Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium
- bowl.
- Mix in dry ingredients just to combine.
- Place sanding sugar in a shallow bowl.
- Scoop out dough by the tablespoonful and roll into balls (if the dough is sticky,
- chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets,
- spacing 2" apart.
- Bake cookies, rotating baking sheets halfway through until cookies are puffed,
- cracked, and just set around edges (over-baked cookies won't be chewy), 8–10
- minutes.
- Transfer to wire racks and let cool.
I do something to make them festive by rolling the raw cookies in sanding sugar before baking them. They end up sparkling! You can also up the ante by adding a pinch of white pepper.