Thursday, February 11, 2010

Not quiet like I remembered, but good.

I would never turn down something sweet and full of mouth watering carbs. I do not always like overly sweet and sugary goodies. I love molasses cookies. They remind me of my childhood. The kind from my past were the kind out of the store bought package with the glaze on them. I would take those over a chocolate chip cookie in a heart beat. Someone passed on a recipe and being brave, I decide I was going to make some.

Although they are sweet but savory and chewy, they aren't the best in my book. I like a stronger molasses taste and a nice bite of ginger in the back when I swallow. The directions threw me for a loop. For a moment, I thought lost the mojo in the kitchen. I had hit a snag. The directions were not correct.

I ended up with molasses scrambled eggs. I should of known better but being the diligent cook I am I followed the directions. I poured it out and started all over again. Then I tweaked it a bit. Which I am pretty sure it was an improvement.

2/3 cups Unsalted butter
3/4 cups of Dark brown sugar
1/3 cup of Molasses
1 Egg
1 1/2 teaspoon of Vanilla
1 1/2 teaspoon Cinnamon
3/4 teaspoon Ground Ginger
1 teaspoon Baking soda
2 1/4 cups of All purpose flour

1/2 cup Sugar


Preheat oven to 375 ° F

On low medium heat place a 3 quart sauce pan and melt your butter.

When butter is melted, add in brown sugar, cinnamon and ginger. Mix until brown sugar is melted. Remove completely from heat and add in vanilla.

Break your egg into a small bowl and whisk.

*Do not skip this step or you will have scrambled eggs*

While whisking your eggs, ladle in a small amount of the hot molasses and butter into the bowl with the egg. Do not stop whisking while doing this. Continue whisking and add in another small amount of molasses and butter while your still whisking. Do this one more time and when you are done, whisk the eggs and molasses back into the pan.

Stir in the baking soda and flour until well mixed.

Place the white sugar into a bowl.

Take a rounded table spoon of the dough and dip the tops into the sugar and place on an ungreased cookie sheet. Bake for seven to nine minutes until edges are lightly brown. Remove immediately from the hot pan and allow to cool. Store in a air tight container.

Final thoughts:
If you want a more molasses taste, use dark molasses. You can add more ginger too if you like more ginger. If you want a chewy tasty cookie, with a medium to light molasses flavor, then this is your cookie. For me it wasn't exactly what I was looking for but it puts me on the right path to find the right molasses cookie.

That being said I give this recipe three stars out of five. ✯ ✯ ✯

If you have a cookie recipe you would like me to try and review please email me at

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